From the Vessel
Vegetable Ferments
Aubergine
Lacto-fermented aubergine with garlic and wild herbs. Silky, tangy, and deeply savoury. Aged a minimum of four weeks.
Red Cabbage
Red cabbage, sumac, garlic, and bay. Lacto-fermented for six weeks until the leaves turn a deep magenta. Tangy and earthy.
Beet & Horseradish
Raw beetroot and fresh horseradish, lacto-fermented until the sweetness gives way to something earthy and sharp. Vibrant in colour and character.
Hot Sauces
Ember
A fermented chilli sauce built on smoked peppers, garlic, and a long, slow lacto-fermentation. Warm and complex, with a slow-building heat that lingers.
Nightshade
Our darkest sauce. Fermented black garlic, ancho chillies, and a whisper of molasses. Deep, rich, and unapologetically bold.
Wild Kvass
Beet Kvass
Raw beetroot fermented in brine until it yields a deep garnet liquid. Earthy, slightly effervescent, bracingly sour.
All Meiga products are raw, unpasteurised, and contain live cultures. Availability is seasonal. We ferment what the land offers, when it offers it. Keep refrigerated.