Recipe: Ramp Kraut

Fermenting ramps helps stretch their lifespan, so you can be sure that you make good use out of every single ramp you pick. And layering them in-between kraut means that you you are getting two ferments in one: crazy delicious lacto-fermented ramps, plus a whole bunch of ramp-flavored kraut.

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Recipe: Ramp Kimchi

The bold garlic aromas of ramps make them a perfect pairing for the deep, funky flavors of kimchi, and they maintain their dark green color beautifully through the fermentation process. The leaves become silky and tender, and retain their own unique flavors against the kimchi paste.

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Recipe: Fermented Jalapeño Hot Sauce

Our favorite hot sauces are fermented. This Jalapeño Hot Sauce recipe packs a deep umami complexity underneath a fresh and vibrant peppery spice. It's bright, flavorful and has just enough burn to keep us happy. We love it mixed into scrambled eggs, poured over skirt steak and as a dipping sauce for empanadas. 

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Recipe: Beet Apple Ginger Red Kraut

We like keeping our fermented goodies plentiful and colorful. Red cabbage and beets, even after fermentation, do an amazing job of holding on to their vibrant red hues. And thanks to a potent zing of ginger and apples, this Beet Apple Ginger Red Kraut has energy to spare. It's so refreshing to spoon out something that looks as lively as it makes you feel. 

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