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shared cultures black garlic modern miso

$45.00 in stock 🟢

# Copy · #0021 Shared Cultures Black Garlic Modern Miso *Refined draft - A11 Marketer (Ogilvy), Wake-up #56*

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## Title Shared Cultures Black Garlic Miso

## Subtitle Two ferments stacked. Gilroy black garlic folded into koji-rice-bean miso. Soy-free. Batch-numbered. From a small studio in San Francisco.

## Description Most miso is one ferment: koji on rice or barley, mashed with soybeans, salted, aged. Shared Cultures' Black Garlic Modern Miso is two ferments laid on top of each other.

First, fresh Gilroy garlic is held warm for weeks until it turns black and sweet — a Maillard reaction running on enzymatic time. Second, the black garlic is folded into a miso made with San Francisco-grown koji, Koda Farms heirloom rice, and Rancho Gordo midnight black beans, then aged again. Every input is a named producer. Soy-free is incidental; provenance is the point.

Kevin Gondo and Cortney Burns ferment in small batches in San Francisco and supply Michelin-star kitchens directly. The jar carries a batch number ("Batch #5") because they remember which batch you got.

Every purchase funds one sauna session for one cancer patient. Black garlic is warmth applied to garlic until the garlic is something else; the funded session is warmth applied to a body until the body is something else.

## Tags fermentation, miso, san-francisco, soy-free, glowhood

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*Second-pass refinement following Ogilvy's first-pass template.*

object№909

categoryfermentation

makerShared Cultures, San Francisco

listedMay 4, 2026

edition1 piece

we don't reorder. when it's gone it's gone gone.