Haxan Ferments

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Haxan Ferments

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Enchanting small-batch hot sauce, vinegar, and pickles, brewed in the heart of Seattle. Available online and across Seattle.

09/07/2026

September events! September is always a busy month for us as PNW pepper season is in full swing and we’re in a rush to make as much sauce as we can.

We’ll be back Georgetown Farmer’s Market this week! We also have Good Business Network of Washington (formerly ) Taste of the Sound with tons of amazing local chefs and producers!

09/01/2026

Summer’s not over yet! My garden is at peak tomato right now and I’m dreaming of these Bloody Mary Soup Noodles, a taken on tomato somen noodles.

A juicy beefsteak tomato gets grated and mixed with cold dashi and Bloody Mary tomato sauce for extra umami. The broth is poured over cold somen noodles and topped however you like - I love an extra runny egg so the yolk can run into the broth. The broth makes you sweat in the best way possible.

Full recipe on our site!

08/05/2026

Time is our most important ingredient and what turns our sauce into something special. Fermented hot sauce over everything.

08/03/2026

It’s August! Kicking things off with the always incredible PDX Hot Sauce Expo this weekend. If all goes well there may even be a new sauce making an appearance… 🤫

07/15/2026

A little cucumber blueberry ACV spritz for hydration. A little sweet, a little sour, lots of electrolytes. Measure with your heart and adjust to taste.

1 small cucumber
1-2 handfuls blueberries
2-3 tbsp Honeycrisp C***r Vinegar
1/2 tsp sea salt
drizzle of honey or sweetener of choice

Grate or chunk your cucumber and muddle in large glass. Add berries, salt, ACV, and honey, and continue to mash. Strain to remove solids. (If you want to get more liquid, you could also squeeze it through cheesecloth or a bag strainer! You can also peel the cuke if the skin is thick). Pour a few tbsp of syrup over ice and top with sparkling water or coconut water, your choice.

07/02/2026

Somehow it’s July! Catch our monthly appearance at the Georgetown Farmers Market this afternoon. If you post about the market on social media, you can get $5 in market cash!
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Super excited for the market in Port Townsend! This might be the first event I’ve taken a ferry to? We’ll also be back at the WA State Hot Sauce festival for the second year.

07/01/2026

A little more on our hot sauce making process, and why I think it’s special/important! It’s easy to think of fermentation as a health trend, but for me it’s all about flavor first and foremost. It’s about embracing old traditions and rituals, working with the seasons, and exploring new flavors.
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06/25/2026

We had so much fun working with on a hot sauce last summer, we knew we needed to do it again for Seattle’s biggest soccer summer.

Meet Seattle Screamer: earthy, smoky, with a tart sweetness, and perfect for stadium scran and backyard cookouts all summer long.

I wanted something that reflected the beauty of the PNW in peak season: deeply roasted sweet onions from Walla Walla, ghost and bhutlah peppers from Skagit Valley, tart local blackberries, black garlic, and shiitake mushrooms - all fermented together for a month.

A screamer is a powerful, unexpected goal that makes the whole stadium cheer. Like the World Cup, this one’s only here for a short time. Limited batch, available now at the link in bio. ⚽🥅🌶️

06/18/2026

A little mood board for our newest collaboration with , dropping tomorrow ⚽️🔥🫍

06/05/2026

BTS of the past few weeks in the vinegar lab. I love the organic rhythms of working seasonally. This is my second spring in a larger space, where I have room to experiment a bit more, and it’s so inspiring as spring produce starts to appear.

It’s led to delicious creations like our Mushroom Vinegar, made with mushrooms, and a fragrant floral vinegar we’re still perfecting – hoping to share with you in the next few months.

Also, this is our biggest batch of Basil ever from getting cozy in a 55 gallon barrel! The kitchen never smells better than Basil prep day.

We have so much fun stuff to share this spring and summer, and I’m excited for more local produce to start rolling in!

Address

Seattle, WA

Website

http://Haxansauce.com/

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