Only the highest quality ingredients
In fact, I grow all of them on my 1/4 of an acre property in the New North End with my family!
Hey! I'm Emily, the maker of these radical ferments.
Guided by an international palate, I fuse unique pickling techniques from around the world to create the most interesting flavors and textures.
I make everything in small batches from my home base in Vermont. To achieve optimal flavor, my products age from three weeks to four months, making every pickle worth your patience.
read more about my story here!
What's the dill?
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Not sure where to start?
Here are my best sellers. Yummmm.
Perfect Pickles
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Saucy Sauerkraut
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Kickin' Kimchi
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