It’s been a while since we wrote to you, and I’m in disbelief that Sepember is here! If you didn’t get all the boxes on your Summer Bucket List list checked, you aren’t alone. We’ve been busy gearing up for new products, launched our banana peppers in the Chopped Salad at Sweetgreen, and before we knew it - it was time to send the kids back to school?! Despite the madness, we remain focused on our mission: to fix our food system and craft nutrient-rich, regenerative organic products that delight your tastebuds. This newsletter is all about the hero of our fermented craft: the Mother Brine. An elixir of sea salt, artesian mineral water and finished with a splash of organic kosher wine vinegar, our Brines are derived from patience and precision. The result? An array of flavors that dance on your palate... from zesty peppers to bright olives and capers, the Mother Brine is at the heart of it all. What sets ours apart from the rest? For starters,
Others use chemicals to accelerate the cure, requiring that they discard the mother brine, rinse the food, then pack in an after-wash they call ‘brine’. Not here - over the span of many months (6-9 if you’re an olive), our foods use a process called lacto-fermentation to slow cure.
Meant to be saved and enjoyed, our Mother Brines are as clean as they come - with ZERO preservatives, stabilizers, acids or oils. Whether you’re a culinary newbie or appreciate the nuance of fermented flavors, these brines invite you to savor the magic. Cook, toss, mix, drink and create with them - b/c only a true Mother Brine will do. Revel in the benefits and the extraordinary taste each brine unlocks.
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