Symbiotic Cultures

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Symbiotic Cultures

A high quality fermentation shop crafting misos, shoyus, koji, vinegars and much more.

09/30/2026

After sorting through inventory we’ve found a handful of low stock items floating around so what better way to clear out the lab but to bundle them all together in one convenient Rotation! This will be the final month for MANY of these ferments. The Rotation is now live!

This month’s exclusive ferment is Koji Ketchup, an experimental ferment we’ve been working on made with lacto fermented tomatoes, squash garum, and black garlic. This ain’t your average ketchup, while of course you can eat it as is, the power really comes through in every form of cooking. Marination, deglazing, sauce building, broth enhancing, caramelizing. You name it, it’s got it! Available in this month’s Sym’s Club box along with Sunchoke Miso, Shiitake Kelp Garum, and Tomato Vinegar!

The rest of these beautiful ferments are available in our regular shop, order today while supplies last!

All the links are in our bio! Have a wonderful month!

08/31/2026

September is here and with it comes a new rotation of ferments! This month, sadly not too drastic of a shop change but good news you! You all have another chance to snag some really stellar ferments we couldn’t be more proud of.

After last months Sym’s Club including our once a year Shoyu release, we were left with roughly just one small case, so we figured instead of just letting it sit around we’d throw it on the website. Extremely limited quantities! Grab it while you can before we all have to wait another year for its return.

Chickpea Oat Miso returns after 2 years and is our cult classic. A must try if you plant on adding subtle umami to things such as desserts or warm legumes! If you pick one up, be sure to let us know what you end up using it for. We are always so curious to know!

Last thing to note, this month’s Sym’s Club Exclusive is Cherry Blossom Pear Vinegar!!!! Whenever a hyper seasonal comes around it is our soul mission to harness it as best we can so you can enjoy it year round. We open just one extra slot per month for newcomers, so hurry up and join all the fun over here with small batch experimental ferments!

All links in our bio and AVAILABLE NOW!
Thank you for all the wonderful and continued enthusiasm towards fermented foods.

From our fermented hearts, to yours
Michelle Pogostkin Westing & Jaimon Westing

08/15/2026

We’ve made so many ferments over the years that sometimes even we lose track of them all. And when something is so close to your heart, it can be hard to step outside of it and see what really stuck with everyone else.

So, with that being said, we want to hear from you!

Was there a ferment from an amino dinner that you still think about? A past Symbiotic Cultures release you’d love to see make a comeback? Or maybe there’s something entirely new - a flavor, ingredient, dish, or idea you’ve been excited about that you’d love to see us ferment.

You’ve supported and inspired what we do for years, and this time we want you to help shape what comes next.

Dig through your memories. Get weird. Give us an ingredient, an idea, an old favorite. Anything. Let’s do this together!

What should we ferment next?

08/01/2026

The cycle continues! The months are just flying by for us over here in the lab. We’ve been staying busy, keeping ourselves occupied with new ferments dedicated for next year as well as opening up new barrels from last year to bring you fresh new ferments again and again! This is what’s in rotation for the month of August.

Also, Toasted Yellow Pea Shoyu is back! but due to the small amount we were able to make last year, it must stay exclusive to Sym’s Club this year. We know, we messed up big time. Do not fret, early next we all will be happily swimming in shoyu all together!

Sign up today, packages go out August 4th!!!

07/25/2026

Today 7/25 we are at the Shoreline Farmers Market from 10am - 2pm! And tomorrow 7/26 at the Ballard Farmers Market 9am - 2pm!

Come stock up on your favorite ferments and the best local produce the state has to offer! See you there.

Swipe to peep da menu.

07/01/2026

We regret to inform you that June is over! But with every new month means a new rotation is now officially live in the shop!

SOME IMPORTANT NEWS.
We finally did it! After months of trying to lower shipping costs, we now offer dynamic shipping rates at checkout. That means more accurate pricing, fewer flat-rate shipping fees, and lower costs for many of you. Thank you for sticking with us while we worked this out. Hooray for cheaper shipping!

Wild Rose Vinegar is one of the most labor intensive ferments we make. It begins with days spent foraging wild rose petals during their incredibly short season, followed by weeks of careful fermentation.

We originally made this exclusively for Sym’s Club, but after fulfilling every subscription, we found ourselves with roughly a dozen bottles leftover. Rather than keeping them to ourselves, we wanted to share them with everyone.

Once these are gone, they’re gone until the roses bloom again next June.

We genuinely can’t stop using this garum. It finds its way into almost every meal we cook, so selfishly, we just keep making it and you all are forced to see it in the shop frequently.

It’s also our biggest seller at every farmers market, where people get to taste everything before they buy. Out of every ferment we make, this is the one that consistently leaves the biggest impression.

We know you can’t taste it through a screen, but if you’ve been waiting to try your first garum, this is the one. You won’t be disappointed.

Sunchoke miso makes a return after another year long aging process. Roasted root umami with subtle notes of caramelized apple. It works wonderfully in savory and sweet applications. What’s not to love about versatility!?

Squash Garum Hot Sauce is sticking around for one more month as we continue discovering just how much this little oddity is capable of.

It’s far more than a hot sauce. Think of it as another tool in your pantry. A splash adds gentle heat, deep umami, and richness to everything from eggs and vegetables to soups, marinades, and grilled meats. Once you start cooking with it, you’ll find yourself reaching for it far more often than you’d expect

06/01/2026

Our June Rotation is now live!

This month brings a handful of firsts!

Squash Garum Hot Sauce is our first ever hot sauce. Built on a foundation of squash garum, it was designed to be more than a source of heat. Use it before, during, or after cooking as a versatile seasoning tool that brings vegetal sweetness, umami, acidity, and warmth to a dish.

We’re also introducing a new line of Koji Vinegars. By combining fresh rice koji with finished vinegars, we discovered an entirely new category of flavor. Softer, rounder, and more complex, these vinegars have quickly become some of our favorite tools in the kitchen. Please note that this Apple Koji Vinegar is available for preorder and will ship beginning June 10th. Orders containing this item will ship together once the vinegar is ready.

Rounding out the rotation is Barley Miso, made entirely from barley and barley koji. Nutty and caramelized malt forward, it may be our most expressive miso to date.

And finally, Shiitake Smoked Kelp Garum. Smoke, earth, and ocean, none competing for all the attention, brought together in one bottle. Whether used as a marinade, seasoning, finishing sauce, or ingredient, this is one of the most adaptable ferments we’ve ever produced.

Available now.

05/31/2026

Today 5/31 at the Ballard Farmers Market, there’s a little bit of everything: new releases, market exclusives, and a few final chances before they’re gone.

Wild Rose Strawberry Vinegar makes its debut today and will be available exclusively through the Farmers Market and Sym’s Club this month. Stop by for a taste!

Shiitake Smoked Kelp Garum and Barley Barley Miso are also making their first appearance, with market visitors getting the first taste before tomorrow’s online release.

It’s a good week to be a miso, but it’s also time to say goodbye to a few favorites. This is the final week for Dungeness Crab Garum, Corn Miso, and Blackberry Fig Leaf Vinegar. Quantities are extremely limited and once they’re sell through, they shall not return.

Come say hello, taste a few ferments, and see what’s new!

05/30/2026

This upcoming June Rotation and Sym’s Club is really taking shape.

Here’s a look at what’s currently in motion in the lab.

05/01/2026

Our May Rotation is now live!

A new set of ferments shaping how we’re cooking as we move into early summer.

The first run of koji charcuterie moved too quickly through the newsletter. We’re deciding whether it returns as part of a larger batch or stays as a one-time release.

If you were planning to try it, let us know.

Corn miso has been in steady use at for some time. It carries a soft sweetness with enough structure to hold in warm applications without falling flat. Be sure to use it where summer cooking needs weight without heaviness.

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Seattle, WA

Website

http://www.symbioticcultures.com/

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