Fermented Pineapple & Habanero Tepache Ceviche
This no-fish ceviche uses fermented pineapple tepache as both the acidic cure and the flavor backbone, transforming hearts of palm and jicama into a bright, probiotic-rich dish with serious heat.
August 1, 2026
Black Garlic & Koji Caramel Chicken Wings
Sweet, funky, and dangerously addictive—these wings marry the deep umami of black garlic with the enzymatic magic of koji for a glaze that's equal parts fermented intensity and sticky-sweet satisfaction.
August 1, 2026
Fermented Tomato Water Gazpacho
Instead of blending fresh tomatoes, this gazpacho starts with fermented tomato juice that's been bubbling for days, developing complex acidity and depth. It's cold soup, but make it funky.
July 19, 2026
Fermented Chile-Pineapple Hot Sauce
Fresh chiles and pineapple chunks ferment together for a week, developing complex heat and tropical funk before being blended into a sauce that's bright, bold, and alive. This isn't your average hot sauce—it's a probiotic powerhouse.
July 19, 2026
Koji-Cured Egg Yolks with Sesame Crunch
Raw egg yolks cure in a bed of koji rice and salt, transforming into jammy, umami-rich jewels that you can grate over anything. Topped with toasted sesame seeds, they're like funky, homemade bottarga.
July 19, 2026
Black Garlic Miso Caramel
A sticky, umami-packed condiment that transforms aged black garlic and fermented soybean paste into something between sauce and candy. Drizzle it over roasted vegetables, swirl into ice cream, or glaze grilled meats.
July 19, 2026
Kvass-Glazed Roasted Beets with Horseradish Cream
Beet kvass—the earthy, funky fermented beet tonic—gets reduced into a glossy glaze that intensifies everything you love about beets while adding probiotic punch. Finished with sharp horseradish cream, this is fermentation as vegetable showcase.
July 17, 2026
Koji-Cured Egg Yolks with Honey
These amber jewels are cured in koji (the same fungus that makes sake, miso, and soy sauce) and emerge as intensely savory, jammy treasures that grate like parmesan but taste like umami incarnate.
July 17, 2026
Fermented Honey & Chile Butter
Wild raw honey ferments with garlic and chiles in this spreadable revelation that's tangy, funky, sweet, and spicy all at once. It's the compound butter that time and microbes made better.
July 17, 2026