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Recipe: Lacto-Fermented Chilero

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Sweet from the carrots, spicy from the hot pepper, this Costa Rican-inspired condiment isn’t quite the spicy hot sauce brand that goes by the same name. But it’s got its own kick and tang that make it a perfect accompaniment to vegetables and meats.

15 minutes

35 minutes



Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit


Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.

Grey Celtic Sea Salt

Cheese, Vegetables Grey Celtic Sea Salt

Grey Celtic Sea Salt


Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.

Pickle Packer Vegetable Tamper

Vegetables Pickle Packer - Vegetable Tamper & Muddler

Pickle Packer Vegetable Tamper


Pack in vegetables for small-batch fermentation with this Pickle Packer.


  • 3 cups grated carrots
  • 1 red onion, sliced thinly
  • 1 green bell pepper, minced
  • 1 jalapeño pepper, minced
  • 3 garlic cloves, minced
  • 2 Tbsp. sea salt
  • Water, as needed


  1. Combine grated carrots, onion, peppers, and garlic in a medium bowl. Sprinkle with salt and mix thoroughly. Pound with a Cabbage Crusher or pounding tool to encourage the liquid to come out of the vegetables.
  2. Transfer vegetables to a quart jar and push down firmly. Add water as needed to bring the level to 2 inches above the vegetables
  3. If necessary, weigh vegetables down under the brine to keep them submerged.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor is achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once chilero is finsihed culturing, put a tight lid on the jar and move to cold storage.

    download our lacto-fermentation guide and recipe book