CULTJAR Featured in The Times
A few weeks ago, Peter, our Founder, welcomed Tony Turnbull, Food Editor of The Times, to CULTJAR HQ on our Somerset farm.
Tony had first interviewed Peter 15 years ago, back when he was opening restaurants in London with his then business partner, the late Sir Terence Conran - so it felt like a wonderful full-circle moment.
We loved reading Tony’s words over coffee on Saturday morning - and discovering that our jars have turned him, like so many of you, into a true fan of fermented foods.
“I’ve been firmly in the ‘hold your nose, it’s good for you’ camp for a while, but Cultjar’s ferments have none of that sour funk of many more commercial rivals, and notably retain more of the crunch of the vegetables.”
Tony Turnbull
From sceptic to convert - we’ll take that.
Read the full article here
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When Tony was here in Somerset, Peter showed him how to make two of our best-selling ferments.
Both ferments we made were using the 'kraut' method, where you massage salt into the vegetables and apply seasonings or spice. The other methods, both of which we use in other CULTJAR recipes, are brine fermenting (try our Spiced Cauliflower) and the paste method (most associated with kimchi).
The Times article shows the recipes for our Red Cabbage, Beetroot & Garam Masala, and Curtido. However, if you're not in the market for making your own, you can simply click the links here and we'll deliver it with care and love to your doorstep!
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RED CABBAGE, BEETROOT & GARAM MASALA
This is a powerful and complex ferment, not to mention vivid in colour. There's earthiness from the beetroot with a little crunch from the cabbage, then you get depth of flavour and warmth from the cinnamon, cloves, nutmeg and cardamon in the garam masala mix. Good enough to eat on its own or with feta or goats cheese. We also love it with roast red meats.
CURTIDO
You could say that it is Central America's Kimchi or Sauerkraut. It's often served in El Salvador with corn cakes or tacos, or sometimes as a salad on its own. We like to serve it alongside roast or pulled pork, with tacos or with shakshuka to add zing and freshness
