Symbiotic Cultures

Our June Rotation is now live!

This month brings a handful of firsts!

Squash Garum Hot Sauce is our first ever hot sauce. Built on a foundation of squash garum, it was designed to be more than a source of heat. Use it before, during, or after cooking as a versatile seasoning tool that brings vegetal sweetness, umami, acidity, and warmth to a dish.

We’re also introducing a new line of Koji Vinegars. By combining fresh rice koji with finished vinegars, we discovered an entirely new category of flavor. Softer, rounder, and more complex, these vinegars have quickly become some of our favorite tools in the kitchen. Please note that this Apple Koji Vinegar is available for preorder and will ship beginning June 10th. Orders containing this item will ship together once the vinegar is ready.

Rounding out the rotation is Barley Miso, made entirely from barley and barley koji. Nutty and caramelized malt forward, it may be our most expressive miso to date.

And finally, Shiitake Smoked Kelp Garum. Smoke, earth, and ocean, none competing for all the attention, brought together in one bottle. Whether used as a marinade, seasoning, finishing sauce, or ingredient, this is one of the most adaptable ferments we’ve ever produced.

Available now.

The May Rotation is nearing its end.

Remaining stock from this month’s lineup is now live before the next rotation arrives June 1st!

Some ferments disappear for a while and sometimes others evolve into something new. What we do know is that this will be Blackberry Fig Leaf’s final month!