Spoiled Rotten Vinegar & Stuck-Up Jam

In 2013 after leaving my full time profession to be a stay-at-home dad I was able to devote more time to my interest and desires to create a broader selection of pantry items and pursue a small business of my own.

Over these past few years, my family and I have taken important steps toward living a lifestyle of sustainability and meaningful connection to the planet we live in. We have taken a neglected rental home and transformed it into a food-producing urban farm, complete with chickens and rabbits, and we have opened a small farm boutique to sell my handcrafted pantry items and fermented goods. We call this haven Potager Cottage.

With a respect and curiosity for an honest connection with our earth, our food, our community, and ourselves we have found a ourselves living maybe the not-so-profitable, yet almost necessary life.


While lactic acid fermentation is my youngest passion it is the one I feel most familiar with. Once I began studying this fermentation process I have never been without a crock or two of transforming vegetation.

​Lactic acid fermentation, the original method of pickling has been an essential part of the healthy human diet and survival for thousands of years. Practices date back to the 3rd century B.C.E, China and ancient Rome where the recipes for our kimchi & sauerkraut began.    

This is the process of allowing the natural occurring, beneficial cultures in vegetables to convert the sugars into lactic acid, acetic acid, carbon dioxide and other beneficial substances. It is the lactic acid that is primarily responsible for preserving the vegetables, as well as creating the wonderful flavor and aroma of traditional pickles & sauerkrauts. 

Although you will notice that many of the listings for our ferments include pasteurization to stop their fermenting and make them shelf stable, we do offer all these items in their raw state from time to time as their transformation reaches completion. Rich in probiotics and fresh flavor experiencing a raw ferment is truly a treat - If you are interested in being contacted during the windows of time when we have our raw ferments please leave us your contact information on the following page or by writing us at spoiledrottenvinegar@gmail.com.


My journey into making vinegar began years ago when I was the chef of a small restaurant. Today I ferment our vinegar in small 15 gallon batches in American & French oak casks custom made by Oregon Barrel Works.

We use the finest ingredients available fermenting in the orleans method allowing the vinegar to barrel age 3 to 6 months and then mellow in their bottles for at least a month before releasing.

Some of our vinegar is available raw such as our Apple and other fruit varieties while our others are pasteurized before bottling.


Believe it or not jam is where this all started. A seasonal hobby of an over enthused chef producing way too much jam to give away grew into a cottage business.

I am proud of the jams, fruit butters and marmalades we create. Even as our business has grown all of our Stuck-Up items are still personally shopped for and hand sourced at our local farmer's markets and farms. This is why the selection of Stuck-Up items will vary from year to year and of course from season to season.

All of our Stuck-Up items are completely organic with no added pectin.


Another love of mine which began years ago while as a chef working closely with local farmers I began to make use of the abundance of the summer months by preserving fruits and vegetables for later use on my menus.

Some of our pickle varieties are straight forward and classic in their creation while we do enjoy pickling some more unconventional produce and combinations. We encourage you to be creative with our pickled items: to use them as flavorful garnishes for soups, fish, roasts and sushi. Add to salads, sandwiches and even your favorite cocktails.

We take care and pride in using organic seasonal produce, organic spices and our own organic vinegar in all of our pickles.

Hailing from the culinary program at Columbia College my formal training led me to finding my own passion and voice with food and it's preparation. During my career as a chef I followed my curiosity of food history and old world traditions studying the reasons and practices of preserving and fermenting foods.

Through my years as a professional chef I continued to cure, preserve and ferment becoming as connected with the origins of my culinary elements as their composition on my plates and menus.

Frequently I would make batches of items as seasonal gifts for friends and family. Having a deficit for moderation I would always make more than enough for my needs which led me to offering some of my items through various shops.