Welcome the season of renewal with our Spring Ferment Collection, a limited-edition trio celebrating spring’s fleeting abundance and the flavors of the wild. Each small-batch ferment captures the essence of early-season growth — bright, savory, and deeply rooted in place.
This collection brings together three handcrafted creations that showcase the artistry of fermentation and the beauty of Northern California’s spring ingredients:
INCLUDED IN THIS BOX:
Morel Mushroom Miso (6 oz. Jar): Prized, wild foraged morel mushrooms are fermented with San Francisco-grown koji, Koda Farms' organic heirloom rice, and Rancho Gordo chickpeas to create one of our most beloved misos. This miso is savory and has strong notes of a rich, meaty, steak, balanced with delicate notes of umami and butter. Tasting Notes: Rich, savory, complex.
Wild Foraged Leek Miso (6 oz. Jar): Wild foraged three-cornered leeks are fermented with San Francisco grown koji, organic heirloom rice from Koda Farms, and Rancho Gordo butter beans. Three-cornered leeks grow in the Bay Area during the spring and are the regional equivalent to wild foraged ramps. Tasting Notes: Sweet with notes of onion, garlic, chives.
Wild Foraged Leek Salt (3.25 oz. Jar): Wild foraged three-cornered leeks, known for their delicate flavor reminiscent of onions, garlic, and chives, are slowly fermented with koji, then carefully blended with leek flowers and California sea salt. The result is a savory fermented salt, bursting with amino acids and layered with natural umami. Use it to elevate anything from roasted vegetables to grilled meats, soups, and popcorn!
