This Is Level-100 for GARLIC LOVERS—Full of UMAMI Crunchy Savoury Goodness!
It's so irresistibly PUNGENT—with it super sour and spicy garlic PUNCH—this living breathing ferment is strictly for the heads.
We start with the best local organic kohlrabi, add lots of garlic, a bit of cayenne pepper, and high quality Himalayan pink salt. We create the ideal conditions to cultivate the right type of beneficial bacteria, sit back, and behold the transformative magic of fermentation.
Our kohlrabi is grown certified organic by the good folks at Ice Cap Organics (Pemberton Meadows. BC). Our potent heirloom garlic and cayenne peppers are legendary, grown off-grid at Roaring Creek, high-up in the backcountry of Lillooet District in St'át'imc Territory.
We are making small batch, naturally fermented vegetables & pickles using traditional methods. This local organic ferment is naturally full of probiotics & prebiotic fibre, antioxidants, vitamins and minerals.
INGREDIENTS: Organic Kohlrabi (Ice Cap Organics), Organic Heirloom Garlic & Cayenne Pepper (Roaring Creek), and Himalayan Pink Salt.
This probiotic-rich, naturally fermented pickle is inspired by our very own super-hippy Lillooet heirloom garlic. Thing of legends, our mountain-grown garlic—potent and flavourful plant medicine—has been cultivated and propagated by conscientious objectors, and master grower hippy homesteaders, in a magical hidden valley since the 1970's.
HINT: If you truly love garlic (like we do) you cant go wrong — sprinkle on top of the finest pizza-pie. Try this ferment on everything, from rice-bowls to ramen, soups, salads, sandwiches, even pizza and more.
YES, LOCAL ORGANIC KOHLRABI!
Our kohlrabi is grown up in the wide-open Pemberton Valley, in the fertile Pemberton Meadows—the perfect place to grow jumbo winter kohlrabi, under the big sky, and peaks of the Coastal Mountains.
All of our certified organic kohlrabi is grown by our friends at Ice Cap Organic Farm, in Pemberton Meadows, a certified organic family farm who are passionate about growing great food and doing it in harmony with the natural world around us.
THE STORY BEHIND OUR HERITAGE GARLIC
Potent and flavourful our mountain-grown garlic is thing of legend!
Our super-hippy heirloom garlic is grown high-up in a sub-alpine microclimate, at 1700ft elevation, in the hot sun and mineral-rich soils of the Lillooet District backcountry at Roaring Creek, by Hippy Rick and Prince Jazbo, on an off-grid 150+ year spray-free organic farm. These guys are master growers, strictly organic, using fish emulsion fertilizer, organic compost (including wood-ash, pond water, worm-castings, horse and cow manure, etc), and fed mineral-rich mountain spring water.
Our heirloom garlic seeds are from the Bedrock Garlic lineage, brought to the Lillooet District by "Conscientious Objector" homesteaders in the 1970s, are of the Rocambole Variety, a "Red-Russian", well suited to cold northern winters. This variety was brought to the Pacific NW by Doukhobor refugees fleeing Russia in the 1900's. Our specific seeds can be traced back to from the Filaree Garlic Farm in Okanogan Washington (circa 1970), was propagated and nurtured by Mary Thor of Bedrock Garlic (30+ years), who passed the seeds down to her neighbours, Hippy Rick and Prince Jazbo at Roaring Creek, who have carried the torch since the early 90's, who have now passed the seeds to us. These giant heirloom garlics, have MAJOR depth of flavour, a strong start, warm finish and sweet aftertaste.