Crisp lacto-fermented carrots with fresh ginger

Crisp lacto-fermented carrot sticks with fresh ginger, made in a simple 3% salt brine. Bright, tangy and gently warming, they are perfect for snacking, lunchboxes, grain bowls, sandwiches and summer plates.

Traditional Korean baechu-kimchi with gochugaru

Traditional baechu kimchi made with napa cabbage, Korean radish, spring...

Garlic pickle with fenugreek & black gram

A slow-soaked garlic pickle with fenugreek, black gram, and tangy...

Tangy fermented red onion slices

These fermented red onions are crisp, vivid and gently tangy,...

Tomato, pepper & basil fermented salsa

A bright July salsa ferment made with ripe tomatoes, sweet...

Lightly fermented peaches with thyme and lemon

A light summer fruit ferment made with ripe peaches, thyme,...

Kimchi-style aubergine with garlic, ginger, and gochugaru

Aubergines salted at 2% are mixed with garlic, ginger, gochugaru,...

Miso-cured aubergine (misozuke-style)

Salted aubergines are buried in fermented miso paste and left...

Soy sauce and garlic fermented aubergine

Salted aubergines ferment briefly in a soy sauce, garlic, and...

Cherry and spice fermented soda with cinnamon, clove, or vanilla

A deep ruby cherry and spice fermented soda made with...

Plum and ginger ferment for yoghurt or cheese

A short plum and ginger ferment with juicy plums, fresh...