From Chilli Peppers to Fermented Fire

Some harvests stay with you for years.

These chilli peppers grew at Tanča Gora a few years ago. They eventually became a batch of an extremely hot chilli sauce — some of the bottles can still be spotted in the photo on our Contact page.

I have always loved spicy food, and chilli sauce is something I use a lot. But what I like about this one is not only the heat. It is made through fermentation, with nothing added except salt to guide the fermentation in the right direction.

That simple approach has gradually become part of how we preserve food here. We try to interfere as little as possible and let natural processes do most of the work.

The same idea follows us into other things we make, including our tomato sauces: fewer additives, simple ingredients and preservation methods that make use of what nature already knows how to do.

Sometimes the most interesting part of growing food begins after the harvest.