Demo shop. No card is charged and no product is shipped.
Sauerkraut, kimchi, kombucha, and pickles fermented in small batches from garden and farm produce. Live cultures, real salt, time.
Cabbage and sea salt fermented four weeks in a salt brine. Live lactobacillus cultures plus vitamin C and fiber: sauerkraut's benefit is gut digestion and immune support from a vegetable lacto-ferment — different from kombucha, which is a fermented tea.
16 oz jar
Napa cabbage, gochugaru, garlic, ginger and fish sauce. Spicy and alive with lactic-acid bacteria and vitamins A, B and C from the cabbage and chili.
16 oz jar
Black tea and cane sugar fermented 14 days with a SCOBY. Kombucha's benefit comes from fermented-tea acids and B vitamins — a tea-culture ferment, not the salt-brine vegetable ferment of sauerkraut or mustard.
16 oz bottle
Classic kombucha secondary-fermented with fresh ginger. The same fermented-tea probiotics and B vitamins, with ginger's zing.
16 oz bottle
Kirby cucumbers, dill, garlic, salt brine — no vinegar. Lacto-fermented pickles stay crisp while adding gut-friendly lactobacillus cultures.
quart jar
Mustard seed fermented with salt and time. Fermentation mellows the heat and creates live cultures — a condiment with probiotic benefits, unlike vinegar mustards. Different benefits than kombucha: this is a salt-brined seed ferment.
8 oz jar
Fresno and habanero peppers fermented 3 weeks. Fermentation tames the burn and adds live cultures; bright heat with gut benefits.
5 oz bottle
Unfiltered, with the mother. Raw ACV carries acetic acid and trace probiotics from apple fermentation.
16 oz bottle
Soybean and rice koji aged 6 months. Miso fermentation uses koji mold to break down soy into digestible, savory umami — a koji ferment, distinct from lacto-brine ferments.
12 oz jar
