Our vinegars are live, unfiltered, artisanal products created by modernizing traditional fermentation techniques and aging processes. Unlike commercial vinegars, we use NO infusions, added sugars, preservatives, or artificial flavors. All ingredients are co-fermented together for maximum taste complexity and gut health benefits, creating a truly living product that continues to develop flavor over time.

Live vinegar contains active cultures and beneficial bacteria (probiotics) that are still alive and active in the product. This means the vinegar continues to ferment slowly, developing more complex flavors over time. The presence of these live cultures also provides potential digestive and gut health benefits.

We specialize in three main categories: - Artisanal Live Vinegars: Small-batch, unfiltered vinegars made through traditional fermentation - Fermented Spices: Unique spice blends created through fermentation processes - Make Your Own Pickle Brines: Specially crafted brine mixes for home pickling

Yes, you can cook with our vinegars, but be aware that high heat may kill some of the beneficial live cultures. For maximum probiotic benefits, add the vinegar at the end of cooking or use it in no-heat applications. When heated, the vinegar will still provide excellent flavor.

Our artisanal salts are handcrafted in small batches using ingredients grown in our backyard garden in Powder Springs, GA, or sourced locally from North Georgia. We go beyond simply mixing dried herbs with salt by employing special processes like black garlic fermentation to create unique and complex flavors. This dedication to craftsmanship ensures that our salts are authentic, artisanal seasonings that elevate your dishes to a whole new level.

We currently offer three unique varieties of specialty salts: 1. Black Garlic Salt: Made with North Georgia garlic that we transform into black garlic ourselves. 2. African Basil Finishing Salt: Featuring African basil grown in our own garden. 3. Hot Aji Mango Pepper Salt: Made with aji mango peppers from our garden, offering mild heat with a delayed burn.

Black garlic is regular garlic that has been aged through a specialized fermentation process at controlled temperature and humidity. This transforms the garlic from white and pungent to black, sweet, and deeply complex with umami notes. The flavor is mellow, almost balsamic-like, with no sharp garlic bite - completely different from raw garlic. We source fresh garlic from North Georgia farms and transform it into black garlic ourselves through a careful aging and fermentation process that takes several weeks. This labor-intensive process is what makes our Black Garlic Salt so special and uniquely flavorful.

African basil (also called African blue basil) has a more complex flavor profile than common sweet basil. It offers hints of camphor, spice, and a slightly stronger, more aromatic quality. We grow it ourselves in our backyard garden, ensuring peak freshness and flavor. This finishing salt shines on fresh, light dishes: - Tomato and cucumber salads (perfect pairing!) - Caprese salad (tomato, mozzarella, and basil) - Fresh sliced tomatoes - Grilled vegetables - Fresh mozzarella or burrata - Bruschetta - Gazpacho or tomato soup - Olive oil for bread dipping Use it as a finishing salt - sprinkle it on just before serving to preserve the vibrant basil flavor.

Aji mango peppers are a variety of South American chili pepper with a fruity, citrusy flavor and moderate heat. They get their name from their bright mango-orange color and slightly fruity undertones. We grow them in our own garden to ensure the freshest, most flavorful peppers. Our Hot Aji Mango Pepper Salt is mild with a unique characteristic - the heat comes on the back end. You’ll taste the complex fruity, peppery flavor first, then experience a slight, pleasant burn that builds gradually. It’s perfect for those who want flavor and a gentle kick without overwhelming heat.