Lacto-Fermented, Beechwood-Smoked Rhubarb
Sequence documented in the March 2024 production post: salting, lactic fermentation, then cold smoking over beechwood.[1]
Service signal
Sharp, smoky, clean, lightly sour.
Treating an ingredient with salt during preparation.
How producers use Salting
Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.
Sequence documented in the March 2024 production post: salting, lactic fermentation, then cold smoking over beechwood.[1]
Sharp, smoky, clean, lightly sour.