Off Type Sauce & Spice’s process begins with heirloom and specialty cabbage, peppers, garlic and other vegetables organically grown on farms in Minnesota and Wisconsin. Whether it’s curtido or fermented pepper sauce, our freshly harvested produce is seasonally lacto-fermented, naturally enhancing peak flavors and providing an added boost of probiotic goodness.

I grow my own ingredients or work directly with local organic farming neighbors. My farming methods are regenerative and sustainable, and the community of growers that I am part of is diverse. I want to make the best product possible, and refuse to cut corners even if it were to be helpful from a perspective of profit. The wild fermentation methods rely on beneficial bacteria that is good for the microbiome, and more research is coming out, illuminating that the microbial diversity found on organic farms makes for a more robust set of “probiotic” strains. My goal is to be a part of building healthier, more resilient communities.