Our Products
Refreshingly sweet with umami. Add to your favorite rice bowl or serve as banchan (a side dish) to anything grilled.
Ingredients: Napa cabbage, daikon radish, carrot, apple, onion, sweet pepper, garlic, ginger, sea salt
Contents: 16 oz
Bubbling is a natural result of fermentation. Product may fizz when opened.
Please note: Local delivery or pick up available only.
Crunchy, sour, and perfect for snacking. Pair with your favorite sandwich or charcuterie. Sip on the brine for extra electrolytes and probiotics.
Ingredients: Cucumber, garlic, dill, pickling spices, sea salt
Contents: 32 oz
Bubbling is a natural result of fermentation. Product may fizz when opened. To extend preservation, keep contents submerged under the brine.
Please note: Local delivery or pick up available only.
Tart with subtle sweetness. Top it on avocado toast or add to your favorite sandwich.
Ingredients: Cabbage, beet, ginger, pickling spices, sea salt
Contents: 16 oz
Bubbling is a natural result of fermentation. Product may fizz when opened. To extend preservation, keep contents submerged under the brine.
Please note: Local delivery or pick up available only.
SMALL BATCH MADE
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GUT-FRIENDLY
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SMALL BATCH MADE 〰️ GUT-FRIENDLY 〰️
Come find us at select farmer’s markets and retail locations in Chicago!
Pick up a jar of your favorite fermented veggies, or take home a delicious roll of freshly made kimbap at our farmer’s market booths!
An introduction
Co-creators, Alex and Jenny, started fermenting their food together over a decade ago. What started as a curiosity evolved into a fascination with making connections between gut health, the soil our food grows in, and respecting ancestral practice.
Fermentation
Considered one of the oldest methods of food preservation, lacto-fermentation utilizes lactic acid bacteria (present on the skins of all fruits and vegetables), which converts sugars into lactic acid.
The resulting acidic environment prevents any growth of harmful bacteria, making it one of the safest methods of food preservation.
See what we’re up to
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