• Lacto-fermented pickled carrots. We ferment locally grown carrots in a botanical brine for 2 - 3 weeks leaving you with an aromatic and super-tangy carrot with tons of crunch. Enjoy.
  • We make our own FRESH koji and incorporate it into the lacto-brine for our sliced pickles. It brings an amazing floral - yet earthy - creaminess to the brine. Still a pickled cuke, just with extra layers of complexity!