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.


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


late fall to spring:

  • Dilly Daikon
  • Winter Dill Daikons
  • Gin Ginger Daikons
  • Honey Habanero Daikons

late spring to fall:

  • Super Sours (whole pickles)
  • Deli Dills (whole pickles)
  • Half Sours (whole pickles or spears)
  • Crispy Koshers spears
  • Sunny Dills spears *
  • Gin Ginger spears *
  • Szechuan Spears *
  • Honey Habanero spears *
  • Horseradish (whole pickles) *


  • Clean Kraut
  • Stinkin’ Rye Kraut
  • ​Rippin’ Rosetido
  • Turmerine Kraut
  • Garlic Dill Kraut
  • Spring Ramp Kraut



  • OG Original Ginger
  • Turmeric Tang
  • Lavender Fizz
  • seasonal like Peach, Watermelon, Basil Cucumber, Grapefruit Mint…


  • Cider Masala Beets*
  • Hot Hearts
  • Dilly Beans
  • Salsa So Verde
  • Golden Beets *
  • Italian Giardiniera *

Chili Bears

Our 2018 hot sauces are made with peppers from The Farm at Sunnyside, Pleitez Produce, Rainbow Hill Organic. We partnered with local breweries and distilleries: DC Brau, Atlas Brewery, Green Hat Gin, Right Proper Brewing and Penn Druid Brewery.

  • Screechin Peach
  • Mean Green
  • Red Brau
  • Femme Fatali
  • Hot Chocolate
  • Fire Brau