Wild.
Sour.
Georgian.
Fermented Tkemali — a 5,000-year-old wild plum sauce from the country of Georgia. Bright, tart, vivid, defiant. We didn't invent sauce. Georgia did. We just put it in a jar.
- Fermented wild plum
- Non-GMO
- Gluten-free
- No added sugar
- No preservatives
- Glass jar
- Made in Georgia
Wild Harvested
Plums foraged from forests in the country of Georgia.
Traditionally Fermented
Wild plums, salt, herbs, and time — finished as a bright, living ferment in every jar.
No Additives
Non-GMO, gluten-free, no preservatives, no added sugar, no artificial coloring.
Bright & Tart
Plum-led acidity, fresh herbs, gentle warmth.
Family Recipe
5,000-year-old recipe from a Georgian chef's household.
Wild plums.
Fermented. Thousands of years of craft.
Fermented Tkemali (pronounced kheh-MAH-lee) is a wild plum sauce that has been made in Georgia — the country, not the state — for at least 5,000 years.
It is bright, tart, herb-forward, and built around a single hero ingredient: the wild plum — then fermented the Georgian way. We call the category Wild Sour Sauce.
If you love chimichurri, hot sauce, or BBQ — meet your new condiment.
Tkemali shares a backbone with chimichurri (herbs, garlic, acid, heat) but gets there through fermented wild fruit, not oil. Brighter. Lighter. Snappier.
One jar replaces four condiments: marinade, drizzle, sandwich spread, and vinaigrette base.
Start with both. Or pick a side.
Green is sharper and more citrusy. Red is fuller and fruit-forward. Most people end up with both — the Starter Pack just makes it easier.
One jar, four condiments.
Tkemali isn't a one-trick sauce. Here's where it lands in our weeknight rotation.
Marinade
Toss with chicken thighs, lamb chops, or skirt steak. 30 minutes is all you need.
Drizzle
Spoon over roasted vegetables, grilled fish, or a soft-boiled egg right before serving.
Spread
Slather on a smashburger, a turkey sandwich, or a thick slice of buttered bread.
Vinaigrette base
Whisk a spoonful with olive oil and a splash of vinegar. Done.
Cook it tonight.
Two recipes that go from jar to dinner in under 30 minutes.
Loved by sauce-people.
“I had no idea what Tkemali was. Now I put it on everything. The green is my favorite.”
“Replaced ketchup in my fridge. Bright, tart, real-tasting. The red is unreal on burgers.”
“Finally, a sauce I'm not embarrassed to put on a cheese board.”
Get the first jar.
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