Down To Ferment: Sean Kirkpatrick

Join my conversation was founder of Down to Ferment on this week’s podcast episode! Down to Ferment was started by Sean Kirkpatrick and Ryan Minor in San Diego with one goal in mind: Flavor Over Everything. They create hot sauces and spice mixes by fermenting fresh vegetables for a minimum of 30 days to keep the integrity and complex flavor profiles of the natural ingredients. Utilizing kombucha as the base of the sauce instead of vinegar, flavor profiles are more pronounced and balanced: giving your tongue a unique flavor journey every time!