Hex Ferments are a Maryland-based food alchemist that use the traditional method of fermentation to preserve and transform local, organic produce into nourishing foods.
Glow Kraut – A savory kraut made with an Ayurvedic spice mix. Black pepper and ginger provide a light fire, with slight anise notes from the black seed and a hint of sweetness from the carrots. Salads, sandwiches, and bowls are all better with this sausage.
Miso Kimchi – Kimchi made with miso is a spice explosion. Made with chickpea miso (no soy!) and gochujang made in our kitchen. Heat level in the middle, with typical kimchi ingredients but no fish sauce. Rice bowls, eggs, ramen, potato salad, nut butters, and grilled cheese are all good options.
Beet Pickles – French-fry cut beet pickles make them perfect for snacking. These savory and rich pickles are loaded with dill, classic pickling spices and a touch of cayenne pepper. Bonus! The brine can be used in salad dressings, mixed into sour cream for a hot pink probiotic dip or sipped for the electrolytes and probiotics.
Sauerkraut – Long fermented (~90 days) using locally grown, organic green cabbage and unrefined sea salt. Its long fermentation period produces flavors like guava and apple with balanced lactic-acidity for that perfect tang. Pairs with everything!