Garliki

Two longtime friends, home cooks, and fermentation enthusiasts based in Portland. Frustrated by the flavorless, preservative-packed garlic options on grocery shelves, they set out to make something better: real, all-natural, and truly delicious fermented garlic. Their journey started with backyard experiments and quickly escalated to converting kegs into fermentation vessels, all in pursuit of garlic that’s as easy to use as it is flavorful. After two years of trial, error, Jason and Chris perfected their method, capturing the boldness of fresh garlic and the depth only fermentation can bring. Garliki’s lineup is all about convenience without compromise. Their pre-minced, shelf-stable fermented garlic (and creative blends like umami-packed chickpea miso) make it easy for cooks of all skill levels to add punchy, complex flavor to any dish, no chopping board required. Think: garlic bread, salad dressings, pasta, or anywhere you want a boost of real garlic flavor. As a small, Portland-based business, Garliki values quality, transparency, and supporting the local food community. They use Jacobsen sea salt in their brine and are always looking for new ways to collaborate with other local makers. At its heart, Garliki is about making great food easy, fun, and accessible.