What's Fermenting -

Our indigenous herbalists say to pay attention when plants come to you; they’re bringing you something you need to learn.
Robin Wall Kimmerer, Braiding Sweetgrass

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It is time for the Autumn harvest and as the Burren bounty begins to die back for Winter regeneration, our cultivated plantkin are ripe for ferments and remedies.

We are also seeing a new wave of our dear friend Neantóg, along with a diversityof seaweeds and the healing berries of our heart mentor Sceach gheal (Hawthorn).

Since springtime we have been collecting Sceach gheal for community medicine. First we collect and dehydrate the young leaves, then when the trees begin to flower around Beltane we gather their gifts. Some flowers are transformed into essence while others are dried together with the leaves. Once we have the autumn fruits, we mix all three together in alcohol for tincture.

We have Tara Baoth Mooney to thank for this approach to making Sceach gheal medicine, and for their wisdom around botanical support for grief.

This is also the time of year we visit Liam for their chili harvest — Storm Éowyn did a lot of damage to their Galway farm, so we will wait and see what nightshades will bless us.

Luckily we have some if the 2024 harvest for our Mighty Hot Sauces. Aiteach Sauce (Habenero, Carrot, and Apricot) is currently out, yet our beetroot based Goth Sauce is on the go, as is our Massive Chili — featuring Galway grown Cayenne. Our seasonal Kymchi includes a bit of autumn Nettle and local apples.

Aiteach Sauce with Apricot, Carrot, Habenero & Goth Sauce rooted in Beetroot

We add Linseed, Pickled Garlic, Sesame, & Dehydrated Kymchi to Chilli Flake & Gochugaru – in Organic Irish Donegal Oil

Our Burren Kymchi – inspired by Korean tradition made with Irish Ingredients

We are also making small batch remedies to support folx who are doing the work, and are leading some community medicine projects – currently seeking funding for more sustainable solidarity projects.

This section changes with the land to give you an idea what we’re making – check out FERMENT THE SEASONS for the broader picture of what we’re making throughout the year.