In Our Barrels

What is fermenting in our barrels changes with seasonal and culinary inspiration—see “When in a pickling pickle, how D.C. food businesses get around shortages”.

Our products are naturally wild fermented except our beets and sweet pickles which are made with Virginia apple cider vinegar, denoted with an *.

Below is a list of our products that we have throughout the year. Unbolded items are out of season during the winter months.

 

Pickles

  • Dilly Daikon
  • Honey Habanero Daikons
  • Super Sours (whole pickles)
  • Half Sours (spears)
  • Crispy Koshers (spears)
  • District Dills
  • OMG! Wasabi
  • Kicky Koshers
  • Red N Butter Spears *
  • Honey Habanero Spears *

Krauts

  • Clean Kraut
  • Stinkin’ Rye Kraut
  • ​Rippin’ Rosetido
  • Turmerine Kraut

Kimchis

  • Sons Kimchi
  • Kicky Kimchi
  • Kale-chi
  • Snow Miso Kimchi

Kombucha

MADE WITH FOUR TEAS FROM TEAISM!

  • OG Original Ginger
  • Turmeric Tang
  • Lavender Fizz

Specialty

  • Cider Masala Beets*
  • Hot Hearts
  • Cauliflower!
  • Dilly Beans
  • Salsa So Verde
  • Salsa So Roja
  • Golden Galangal Beets*
  • Lemon Pepper Beans

Chili Bears

IT’S CHILI SEASON! Our 2017 hot sauces are made with peppers from The Farm at Sunnyside and Barajas Produce.

  • Aji Dulce
  • Lemon Drop
  • Super Nova
  • Roasted Red Brau with DC Brau The Public beer
  • Femme Fatali
  • Electric Hellfire +1 year fermented
  • Peach Habanero +1 year fermented
  • Baltimore Fish  +1 year fermented