Pepper and tomato salsa ferment
A short fermented salsa made with ripe tomatoes, sweet red peppers, onion, garlic, and optional chilli. Bright, savoury, and lightly tangy, it is perfect for eggs, roasted potatoes, rice bowls, and grilled vegetables.
Courgette ribbons in brine with garlic, mint, and lemon zest
Delicate courgette ribbons ferment briefly in a light brine with garlic, mint, and lemon zest. Fresh, herbal, and gently tangy, they are perfect for grain bowls, flatbreads, yoghurt sauces, and mezze-style plates.
Blueberry or blackberry short ferment for yoghurt or pancakes
A short blueberry or blackberry ferment made with fresh berries, a little sugar, and a pinch of salt. Glossy, lightly tangy, and fridge-friendly, it is perfect for spooning over yoghurt, pancakes, porridge, waffles, or soft cheese.
Quick courgette pickle-ferment for grain bowls and mezze plates
A quick courgette pickle-ferment made with garlic, herbs, mustard seed, and a simple 3% brine. Lightly tangy and fridge-friendly, it is perfect for grain bowls, mezze plates, sandwiches, and summer lunches.
Fermented green beans with garlic and dill
Fresh green beans ferment with garlic, dill, and a simple 3% brine to create a crisp, tangy summer ferment. Serve them as a snack, side, salad ingredient, or mezze plate addition.
Spicy green bean spears with chilli flakes and coriander seed
Crisp green beans ferment with garlic, chilli flakes, coriander seed, and a 3% brine for a spicy, tangy summer jar. Serve them with eggs, potatoes, rice bowls, grilled vegetables, or mezze plates.
Courgette and carrot sticks with dill and mustard seed
Courgette and carrot sticks ferment in a simple dill and mustard seed brine for a colourful, gently tangy summer jar. Crisp carrots, tender courgettes, garlic, and warm mustard notes make this an easy ferment for snacks, bowls, and mezze plates.
Sweet pepper relish with red pepper, onion, and carrot
A colourful fermented sweet pepper relish made with red pepper, onion, carrot, garlic, and a little salt. Gently tangy, savoury, and naturally sweet, it is ideal for eggs, potatoes, sandwiches, grilled vegetables, and rice bowls.
Fermented chilli sauce with garlic
A bold fermented chilli sauce made with fresh chillies, garlic, and a simple 3% brine. Tangy, savoury, and deeply useful, it is perfect for eggs, potatoes, rice bowls, grilled vegetables, and sauces.
Fermented tomato salsa with onion, chilli, garlic, coriander, and lime
This fermented tomato salsa is fresh, tangy, and gently spicy, made with ripe tomatoes, onion, chilli, garlic, and a short room-temperature ferment. Fresh coriander and lime are added after fermentation for a bright, lively finish.