A dark bowl of long red chillies photographed from above on a near-black surface

Small batch · Gdańsk · est. 2019

Fire,kept inglass.

Six condiments made on the Gdańsk waterfront. Chillies smoked over alder, salted by hand, left alone until the vinegar stops arguing - then bottled the week they are ready.

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Scroll6 products · Gdańsk · est. 2019Gdańsk

The range

Six things, made properly

No seasonal specials, no limited drops. The same six, made again every fortnight until the crop runs out.

Ember

Smoked guajillo hot sauce

Guajillo and ancho toasted over alder, soured with cider vinegar, thickened with nothing at all.

150 ml · 38 zł

A head of garlic resting on dark green leaves

Nocturne

Black garlic & tomato ketchup

Garlic held at sixty degrees for sixty days until it turns to treacle. Sweet, then savoury, then gone.

250 ml · 34 zł

Peeled and whole oranges on a dark background

Bitter Hour

Seville orange & cascabel marmalade

Cut coarse, set loose, one chilli short of sweet. For cheese, or for toast at an unreasonable hour.

220 g · 29 zł

Green and red chillies growing on the plant

Verde

Fermented green chilli & yuzu kosho

Salt, green chilli and citrus peel, three weeks in the crock. A teaspoon is a decision.

90 g · 42 zł

Green olives on a metal spoon against a warm brown background

Crisp

Olive, anchovy & chilli oil

Kalamata, salted anchovy and a slow fry in Picual oil. Spoon it over anything that came out of an oven.

200 ml · 46 zł

Blush

Rhubarb & pink peppercorn preserve

Forced rhubarb, pink peppercorn and a splash of gin, set soft enough to fall off the knife.

220 g · 31 zł

Drag, or keep scrolling

Pick it up

Throw it. It survives worse in the post.

Grab the jar and flick it. It carries your speed, tilts into the direction of travel and stretches back at the edge of the crate - the same physics a phone uses when you fling a list past its end.

Drag it · flick it · arrow keys shove itMotion reduced — the jar is sitting still on purpose

EmberSmoked guajillo150 mlNo. 041

Hands scattering ground spice through a shaft of light

A cook finishing a plate by hand in a dark kitchen

40jars per batch

60days on the black garlic

6growers, all within 90 km

Who makes it

A cold store, two people, one very loud extractor fan

Saltvine started because a restaurant kitchen threw out forty kilos of chillies that were two days past pretty. We took them home, smoked them on a borrowed drum, and spent the next year working out what to do with the rest of the crate.

Everything is still made in that converted cold store behind the yard - forty jars at a time, labelled by hand, dated on the lid. Nothing is pasteurised into submission. If a batch tastes thin, it does not leave the building.

If a batch tastes thin, it does not leave the building.

How it's made

Four steps, none of them quick

Grown
Six growers inside ninety kilometres. We buy the whole crop, including the ugly end of it, which is where most of the flavour was hiding anyway.
Smoked & salted
Alder smoke for four hours, then dry salt. No liquid smoke, no colour, no stabiliser - salt has been doing this job for four thousand years.
Fermented
Three weeks in open crocks at cellar temperature. We taste on day nine and day eighteen. The crock decides when it is finished, not the calendar.
Bottled & dated
Forty jars, hot fill, hand labelled, dated on the lid. Anything that does not seal on the first try goes home with us for dinner.