Häxan Ferments is owned and operated by Jessica Huszar, a molecular biologist turned home cook. With her background as a molecular biologist, Jessica has always been drawn to complex cooking projects and fermentation. In 2018, she founded Häxan Hot Sauce, working to bring her fermented hot sauce to Seattle using the same techniques she developed in her home kitchen. Her recipes draw inspiration from the produce of the PNW, starting with a star ingredient like radishes or cucumbers, and working backwards to create unique and delicious sauces.

Their fiercely fermented farm-to-pantry hot sauces and vinegars are essential for adventurous home cooks. Häxan Ferments crafts its products by hand with the best ingredients the Pacific Northwest has to offer. They work closely with local farms to bring you amazing sauces that transform and brighten your food. Haxan's inspiration is to celebrate the bounty and farmers of the PNW with culinary-driven flavors (like Pumpkin Habanero!) and nothing artificial—they give you pantry basics you can feel good about. With simple, high-quality ingredients guided by nature, they let fermentation take its course and let the chiles truly shine, creating unique and deeply complex flavors. All of their sauces are free from corn syrup, food coloring, stabilizers, or added flavorings. They use fresh produce, salt, vinegar, and the occasional splash of honey or booze—nothing else.