Daikon & Shrimp
Thom Eagle Collaboration.
This is such an unusual ferment, with a big hit of umami and shrimp, followed by the zing of ginger. It all gets quite funky when fermented. Ask your friends to guess what it is!
When added to some udon noodles or rice it completely transforms the dish.
This recipe has been developed in partnership with Thom Eagle, one of the UK’s leading voices on fermentation www.thomeagle.com
Ingredients:
Daikon (78%), Soy Sauce (Water, Soy Beans, Wheat, Salt) Garlic, Ginger, Dried Shrimp (Crustacean) (2%), Salt. Allergens In Bold. Drained Weight 440g
Nutritional Info Per 100g:
Energy 111kj / 26kcal, Fat 0.2g Of Which Saturates 0.0g, Carbohydrates 3.3g, Of Which Sugars 2.3g, Protein 2.8g, Salt 3.4g
Keep refrigerated to control the fermentation. The contents may gently pop (this is a good thing!) or overflow a little.
This was a present but the recipient was delighted and had it in a Thai salmon dish.
Our favourite Cultjar. Tangy & full
of flavour. We love with Salmon.
This was so good. I didn’t really know what to expect but this is wonderful. The lovely flavour from the shrimp isn’t too fishy, just savoury and complex.
We bought this gem at an autumn fair and God almighty! We were so pleased to have acquired this wonderful jar of heaven! We don't know what people would imagine hearing "daikon" "shrimp". It is not at all fishy, nor it has that strange sourness from Daikon. The flavour of the shrimp is delicate and elegant, simply enhancing the punchy gingery daikons! I'm certain food connoisseurs will store a jar or two in their cupboard!! (Thank you for your hard work!)