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

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

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Currently, we are preserving the 2024 chili harvest — Gorgeous Cayenne & Jalapeños, the most delicious Lemon chilis, Wraith for the Goth Sauce, & a bounty ov Habenero for the Aiteach Sauce — thanks Liam!

Our Mighty Hot Sauces now includes the seasonal fierceness ov Goth Sauce & Red Cabbages are about so our Purple Spruce has joined our autumn krauts/ kymchis.

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
Spruce Tips, Sumac & Red Cabbage
Organic Irish Turmeric & Ginger Kymchi
We are also making small batch remedies to support folx who are doing the work – currently seeking funding for more sustainable solidarity medicine projects.