It started at Coburg Farmers Market. We’d just launched ACIDE™ — the whole range laid out across the stall, every colour, every jar. One of our first customers took one look, threw her hands up and yelled: “OMG, I’m such a Pickleslut!”
The name stuck. We knew that one day we’d use it.
Because under the laugh was a real idea: acid is the most underrated thing in food. The bright snap of a good pickle. The vinegar bite that cuts through fat. The ferment that wakes up a tired plate. We kept coming back to it — and kept noticing almost nobody treated it as something worth caring about. So we decided to.
We make what we can make properly. ACIDE™ — pickles and ferments with backbone. FUK FUK™ — hot sauce that leads with vinegar, not sugar. And we bring in the producers who take acid as seriously as we do.
We don’t stock everything. We curate. If it doesn’t earn its place, it doesn’t make the shelf.
