Haxan Ferments

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

03/03/2026

March is a tough month - lots of rain, with the occasional tease of sunshine. Spring is coming but it's not quite here *yet*. Lighter soups, more crunchy veg, leaning heavily on brightness knowing the markets will be overflowing soon.

This is my to-cook list. What's on yours?

1. Ricotta gnudi - I'm very scared of homemade pasta, but gnudi couldn't be simpler. Add peas, brown butter, and Merlot Vinegar
2. The freshest greens, dressed lightly. I'm perfecting a Basil Mustard vinaigrette.
3: Nettles are packed with flavor and super nutritious! Handle with gloves and lightly cook to remove the sting.
4: Soup on repeat. I add Cherry Bomb to all my broths for brightness and heat.
5: Chocolate cake with a local stout + malt vinegar. Sounds weird, but the vinegar deepens and enriches the chocolate in an unexpected way. Recipe coming soon.
6: Dreaming of fancy compound butters with Blackberry Balsamic vinegar and Serrano Roasted Garlic hot sauce. Pair with quick and delish soda bread.
7. Cocktails can be seasonal too. I'm making shrub spritzes with vinegar syrup, fresh herbs, and bubbles.

A forest of flavor. Ghost Pepper Beet has returned in a new golden hue. Inspired by Pacific Northwest winters, it’s perf...
02/27/2026

A forest of flavor.

Ghost Pepper Beet has returned in a new golden hue. Inspired by Pacific Northwest winters, it’s perfect for comfort food and shaking off the chill. Root veg provide earthy sweetness, ghost peppers and Reaper bring the heat, and foraged spruce tips add a little herbal lightness. If you’re a fan of carrot-habanero sauces, you’ll love this. I’m putting it in grilled cheese, stews, and roasted chicken.

This year’s batch features Washington grown golden beets, yellow carrots, and peach and white hot peppers.

Now available on our site!

02/06/2026

Tempeh Wings! One of my favorite ways to Buffalo. I got the recipe from a vegan potluck in 2007 and have been making versions of it ever since because it’s that good. Use non dairy milk and butter to keep it vegan.

All ingredients available at

8 oz tempeh

1/3 cup milk or non-dairy milk

2/3 cup Panko bread crumbs

1/3 cup flour

1 tsp salt

1/2 tsp each: thyme, paprika, black pepper, garlic powder, onion powder

4 tbsp butter

4 tbsp Cherry Bomb hot sauce

1 tbsp Celery Vinegar (optional)



Cut tempeh into 8 pieces. If your tempeh came as a long block, cut in half, then carefully cut each half through the middle. Cut each half into triangles. Bring a small pot of water to a gentle simmer, and cook tempeh for 10 minutes. Carefully drain. This can help cut the bitterness, and I think gives a better texture.

Preheat oven to 450 (this works great in an air fryer as well!!). Set up breading stations: put flour, panko, and milk into separate shallow bowls. Season flour with salt and spices. Dip each tempeh triangle to coat into milk, flour, milk again, and finally breadcrumbs. Place on a lightly oiled baking sheet. Bake or air fry tempeh for 20 minutes, flipping at the halfway mark.

While tempeh is baking, melt 4 tbsp butter. Add 4 tbsp Cherry Bomb and a splash of Celery Vinegar (optional but really amazing). As soon as wings come out of the oven, toss with the sauce and serve with celery sticks and lots of blue cheese.

The Story of Haxan Ferments. A little more about how I went from bench science to an apartment kitchen drowning in mason...
02/05/2026

The Story of Haxan Ferments. A little more about how I went from bench science to an apartment kitchen drowning in mason jars full of pickles to creating Haxan! I dug up a photo of me pipetting in 2011, please enjoy.

Still need stocking stuffers? Forgot about your office White Elephant? We’ll be joining the Hillman City Holiday Market ...
12/19/2025

Still need stocking stuffers? Forgot about your office White Elephant? We’ll be joining the Hillman City Holiday Market this Saturday at for all your last minute gifting needs. We’ll have plenty of hot sauce and vinegar, including our new microbatches. There are activities and vendors across local businesses so come spend the afternoon exploring Seattle’s best neighborhood.

This is our last market of the year before we take a holiday break! We are also taking a shopping break from 12/21 to 1/1.

Cherry Bomb picked up some new hardware last year - it won Best Mild Sauce at ! Cherry Bomb is the sauce I’ve been maki...
10/01/2025

Cherry Bomb picked up some new hardware last year - it won Best Mild Sauce at !

Cherry Bomb is the sauce I’ve been making the longest and it’s our best seller. I’m so proud of this win because I think it shows off what Haxan does best: Simple fresh ingredients, treated with care and allowed to shine. It offers brightness and flavor and a bit of heat without overwhelming your palette.

Big thank you to my fresno growers who made this possible .farm

To celebrate, we’re offering 20% off orders of $25 or more through Saturday with code SCREAMING20.

A very nice May. Lots of big shifts, lots of things happening. Feeling excited for summer and summer produce!1 - 3: rece...
06/03/2025

A very nice May. Lots of big shifts, lots of things happening. Feeling excited for summer and summer produce!

1 - 3: recent meals: Cherry Bomb Buffalo Tempeh on a French roll, working on the recipe!; Shrimp Asparagus pasta with Basil vinegar; Rye Stout BBQ chicken thigh, asparagus, good bread, great butter
4 - 5: in process vinegars new and returning
6: duck flotilla at Seward Park
7: me too brother
9: v good month of movie watchin
10: apples on the backyard tree
11: I didn’t cut any runners off my strawberry plant and they have gone crazy including jumping out of the bed but that’s fine, they can take over
12: first backyard strawberry of the year

Hats are here! Get something to protect your head from the gorgeous sunny Seattle weather this week. Super soft green wa...
05/28/2025

Hats are here! Get something to protect your head from the gorgeous sunny Seattle weather this week.

Super soft green washed twill embroidered with our logo and pepper cat (by ). Embroidered by who were so helpful in translating the cat to stitches!

Hats are now online and will be with us at markets. This is our last regular market weekend, and we would love to see you!

Important changes for how you can find our ferments! I was going to make a video but it was too much information to sque...
05/08/2025

Important changes for how you can find our ferments! I was going to make a video but it was too much information to squeeze in. I love you!

Now in the shop: Heirloom Pepper Vinegar!Last October, .farm dropped off a ton of gorgeous peppers, with everything from...
05/02/2025

Now in the shop: Heirloom Pepper Vinegar!

Last October, .farm dropped off a ton of gorgeous peppers, with everything from Serranos to more fun varieties like Czech Black and Aji Rico. Over six months they went through the fermentation process, first into wine and then pushing into vinegar.

This vin is delicious, with good but manageable heat. It has a deeply roasted flavor, which is followed by bright acidity. I’ve been using it everywhere from drinks to quick pickles to marinades.

We are not at our regular markets this weekend! We’ll be popping up at AND I’ll be in Portland for

This is a fun one! We’re excited to be popping up at Rat City Roller Derby’s last home team bout of the season on Saturd...
03/29/2025

This is a fun one! We’re excited to be popping up at Rat City Roller Derby’s last home team bout of the season on Saturday. It was truly another lifetime ago but I played derby throughout grad school and it was absolutely formative for me. I’m so excited we were able to sponsor ratify this season. It’s their 20th season!! Swipe to see me in action many years ago.

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