BREAD & BUTTER PICKLES
These are the classic American Pickle. The stuff at the store has so much sugar – we had to change the recipe. We cut the sugar in half and use a combination of vinegars, making a crisp, light and refreshing pickle rather than a candied cucumber.
9 oz & 16 oz jar
Ingredients: cucumber*, distilled white vinegar, apple cider vinegar, water, onion*, raw cane sugar, salt, spices.
PICKLED RED ONION
with Hibiscus
Pickled with California red wine vinegar and hibiscus, giving them a floral tone. These pickled red onions are stunning on cheese plates, entertaining platters and your everyday sandwich.
9 oz & 16 oz jar
Ingredients: red onion*, red wine vinegar, distilled white vinegar, water, raw cane sugar, salt, hibiscus, spices.
SWEET PICKLED PEPPERS
Super fresh and local sweet peppers are pickled the traditional American style, with vinegar, organic raw cane sugar. These are great with Italian sausage, beans and tuna, grilled cheese sandwiches, charcuterie plates, etc.
9 oz & 16 oz jar
(Seasonal Availability ~ June through October)
Ingredients: mild peppers*, distilled white vinegar, apple cider vinegar, water, raw cane sugar, garlic*, salt, herbs*.
SWEET & SPICY ESCABECHE
Such a versatile condiment for the spicy pickle lover! We think they go great on everything. From tacos to sandwiches, beans to grilled meat, they add a sweet and spicy crunch to any meal.
9 oz & 16 oz jar
(Seasonal Availability ~ June through October)
Ingredients: carrot*, jalapeño*, onion*, distilled white vinegar, apple cider vinegar, water, raw cane sugar, salt, spices.
HALF SOUR CUCUMBERS
The QUEEN of pickles! This is the New York Deli style pickle that everyone loves. Try one, tell me it’s not delicious.
32 oz jar
(Seasonal Availability ~ July through October)
Ingredients: cucumber*, water, garlic*, dill*, salt, chili flake.
“KOSHER DILL” RADISHES
These are our response for not having cucumbers in season. While the half sours are a hit during summer time, we all need a “kosher dill” during the rest of the year. We believe in celebrating produce that is in season, and capturing the best qualities of ingredients, and radishes are awesome. They make a great pickle, loosing its spicy, sharp qualities and taking in whatever seasonings they can. One of my favorites.
9 oz & 16 oz jar
Ingredients: radishes*, water, garlic*, dill*, salt.
CABBAGE
with Caraway
The most classic sauerkraut we have. The caraway lends a toasty layer that’s very nice. It’s great with sausage, hot dogs, meat and veggie burgers, and cured meats.
9 oz & 16 oz jar
Ingredients: green cabbage*, salt, caraway.
GOLDEN BEET SLAW
with Turmeric
People often forget about golden beets, and rutabaga too! The turmeric really compliments the earthiness of the vegetables and is great for you too!
9 oz & 16 oz jar
Ingredients: cabbage*, golden beet*, carrot*, rutabaga*, salt, turmeric.
RED BEET SLAW
with Horseradish
The horseradish really mellows out in this slaw while taking a bit of the sweetness out of the beets.
9 oz & 16 oz jar
Ingredients: cabbage*, red beet*, horseradish*, salt.
SPRING SLAW
Spring is the beginning of life again, and we have to use ramps, green garlic and spring onion – we throw in a few fresh herbs and flowers (sometimes nasturtium, sometimes radish, sometimes French sorrel, sometimes borage) and we have a refreshing slaw that’s great with anything off the grill.
9 oz & 16 oz jar
(Seasonal Availability ~ March through June)
Ingredients: cabbage*, spring onion*, spring garlic*, snap peas*, herbs*, salt, blossoms.
PEPPERONATA SLAW
If we were Italian, this would be our Sauerkraut. With sweet peppers, tomato, fennel, onion and garlic, you have our take on the Italian condiment, Pepperonata.
9 oz & 16 oz jar
(Seasonal Availability ~ June through October)
Ingredients: cabbage*, sweet peppers*, onion*, fennel*, garlic*, tomato*, salt.
WINTER SLAW
This slaw highlights winter vegetables – the apple gives a fun effervescence and the cumin and Mexican oregano makes it perfect for tacos and curries.
9 oz & 16 oz jar
(Seasonal Availability ~ November through December)
Ingredients: cabbage*, apples*, carrots*, kale*, salt, spices.
NAPA CABBAGE KIMCHI
The most traditional kimchi we have. We use fish sauce made from only anchovies, giving it a nice base of umami without having an overpowering fishiness.
9 oz & 16 oz jar
Ingredients: napa cabbage*, daikon radish*, carrot*, scallion*, onion*, garlic*, ginger*, water, chili flake, salt, fish sauce (anchovies, sea salt), rice flour, raw cane sugar.
CAULIFLOWER & CHILIES
Think of this if Mexico made kimchi – using cauliflower (stems, leaves, and core, so nothing goes to waste) as the base, and American chilies instead of Korean ones. It s a good vegan option for kimchi lovers.
9 oz & 16 oz jar
Ingredients: cauliflower*, onion*, garlic*, ancho chile, guajillo chile, water, salt, chipotle pepper.
ALLIUM MAYONNAISE
with Avocado Oil
This is like an aioli on steroids. There is a dish in France called Le Grand Aioli, where mayo is in the center and everything around is for dipping, which is our inspiration for this. Goes great with roasted potatoes, poached prawns, grilled asparagus, and artichokes. Also makes a delicious devilled egg!
9 oz jar
Ingredients: non-gmo avocado oil, non-gmo safflower oil, fermented allium (fennel*, onion*, garlic*, water, salt), egg yolk*, whole egg*, salt.
CREAMY DILL RANCH
with Avocado Oil
This is the first salad dressing we made. As we learned about fermentation, vegetables didn’t always turn out the way we wanted. Over fermenting is common, and change is bound to happen, so we have to figure out a way to use products we don’t sell in a jar. The solution – squishy cucumbers get pureed and added to cultured cream (house made sour cream) with chopped dill. Now we have our take on ranch dressing.
8 oz jar
Ingredients: cultured cream (cream, buttermilk), fermented cucumber (cucumber*, water, garlic*, dill*, salt, chili flake), non-gmo avocado oil, non-gmo safflower oil, egg yolk*, whole egg*, dill*, salt.
EVERYTHING BAGEL DRESSING
with Avocado Oil
The everything bagel is our inspiration here – fermented fennel, onion and garlic with lots of seeds. Great as a spread with smoked salmon too!
8 oz jar
Ingredients: cultured cream (cream, buttermilk), fermented allium (fennel*, onion*, garlic*, water, salt), non-gmo avocado oil, non-gmo safflower oil, egg yolk*, whole egg*, seeds, salt.
BLUE CHEESE DIP
with Fermented Celery Root
We use our own cultured sour cream, Pt. Reyes blue cheese, and fermented celery root to make a triple whammy for probiotics. Thick enough to dip wings and celery sticks, or thin it out with a little water for a perfect salad dressing.
9 oz jar
Ingredients: cultured cream (cream, buttermilk), Pt Reyes blue cheese, fermented celery root (celery root*, water, salt), salt, black pepper.
PEANUT – GINGER SAUCE
This sauce “finishes” dinner. Fermented ginger, onion, and garlic give this sauce its probiotics. Use it as a marinade, dipping sauce, or turn it into a salad dressing by adding a little extra virgin olive oil. Great even on cold soba noodles with fresh veggies and herbs.
8 oz jar
Ingredients: tamari (water, soybeans*, salt, alcohol* (to preserve freshness)), vinegar, honey, peanuts, sesame, fermented ginger* (ginger*, water, salt), fermented allium*(onion*, garlic*, water, salt), black pepper, hot sauce, porcini.
FERMENTED GREEN SALSA
Instead of tomatillos as the base of this green salsa, we use local green tomatoes with celery, romaine lettuce and sweet peas. It comes out as a super mild, bright salsa that’s great on cheesy eggs with tortillas, fish tacos, or as relish for hot dogs.
9 oz jar
Ingredients: green tomato*, celery*, lettuce*, snap peas*, pickled peppers (green peppers*, vinegar, water, salt), fennel*, onion*, garlic*, salt, cilantro*, serrano pepper.
CRANBERRY RELISH
Cranberries are fermented with asian pear, ginger and orange, sweetened with just enough agave. Best with baked brie cheese, duck tacos and breakfast potatoes.
9 oz jar
Ingredients: cranberry*, asian pear*, agave*, ginger*, orange*, salt, spices.
HOT SAUCE
The great thing about this hot sauce, which makes it different from most, is that there is no vinegar. It’s never been cooked, so it’s still raw, alive, and probiotic. This is a naturally fermented sauce, so it’s a bit effervescent. Don’t shake too hard or you’ll get hot sauce in your eye!
5 oz jar
Ingredients: chilies*, water, salt, garlic*.
WHOLE GRAIN MUSTARD
We make this in the traditional way, no fermentation necessary. It’s sort of a combination whole grain and Dijon, as we use mustard powder in our recipe.
9 oz jar
Ingredients: yellow mustard seeds, brown mustard seeds, mustard powder, water, distilled white vinegar, honey, salt.
SOUR SALTS
Our sour salts are the fermented vegetables and herbs that don’t make it into the jar. They get dehydrated, powdered and mixed with nutritional yeast. It’s a probiotic pickle powder seasoning that has many uses, even great on popcorn!
4 oz bottle
Ingredients: nutritional yeast, dehydrated seasonal fermented vegetables*, spices, salt.
HURRICANE FURIKAKE
Furikake is a Japanese condiment, traditionally with shredded nori and sesame seed. In our case, we take those traditional ingredients and add our dehydrated fermented vegetables. It’s great on rice, poultry, fish, eggs and potatoes.
4 oz bottle
Ingredients: dehydrated seasonal fermented vegetables*, shredded nori, sesame seeds, salt, spices.