ONIMA

Twenty years in fermentation, from Belgian lambic cellars at Cantillon and Bokke to building Mikkeller's spontaneous program in Denmark, and now ONIMA Pantry. We took it all to Reddit this weekend for an AMA on r/fermentation.

Huge thank you to everyone who chimed in. The questions were genuinely great. We covered cross-cultural ferments, the realities of finding a co-packer, sourcing rare chilies at scale, and where spontaneous fermentation traditions overlap across the world.

👉 Swipe through for a few of our favorites. Link in bio to read the whole thread.

❓ Missed the AMA but still have a fermentation question? Ask below.

Rooted in Spain 🇪🇸 layered with roasted koji, fermented habanero, sherry vinegar, and floral olive oil.

Il Mig+ is smoky, savory, bright, and deeply craveable. The kind of hot sauce that adds depth to whatever’s on your plate.

Get yours at the link in bio 🔗

This week we’re celebrating Lemon Ginger Jerk 🍋🔥

Built with Scotch Bonnet peppers, ginger, lemon juice, and olive oil. LGJ is bright + zesty, ginger-forward freshness with a warm spice finish.

Valentine’s weekend deal dropping soon ❤️‍🔥