How to Enjoy

How to enjoy your ferments

We try to avoid giving specific food pairing suggestions for our ferments. That said, there are a few ideas below. We don’t want people to think there is a right or wrong way of eating ferments or that you need to be a connoisseur to enjoy these amazing foods. But we are happy to say that we generally enjoy eating one or two of our recipes with almost all of our meals – a bit on the side of every plate works for us. From kimchi with our breakfast eggs to any of our kraut-style recipes with lunch, alongside salads, cheese, cold cuts, baked potatoes and they certainly elevate any sandwich. We also like to include some of our ferments in other recipes – mix with couscous or pasta or you could add to a frittata or an omelette. In the evening, we tend make some bruschetta or crostini and use our ferments as different flavour packed toppings, which also works with pizza and flatbreads. And, if you we are planning a fish supper or a big steak, we always add a decent spoonful of our ferments to the plate – not least because the hot with cold ‘thing’ is always very welcome.

Health benefits and our food systems

There’s lots of compelling health reasons linked to eating ferments, but for us, it’s all about the taste and enjoying a balanced diet. Plus, we grow most of our own nutrient-dense ingredients so that only the very best quality fresh produce with zero chemicals, zero miles, zero packaging and zero waste arrives in our kitchen. If you are new to enjoying ferments, then you might want to start slowly. Little and often, is what we generally say, perhaps initially treating them more like a chutney or condiment in terms of the amount on your plate. That said, you should not experience any problems with more – it is mainly about creating a happy and balanced microbiome, enjoying the probiotic benefits of lacto-fermented vegetables with a healthy amount of prebiotic and unprocessed foods, such as seasonal vegetables, legumes, fruit and wholegrains.

Caring for my ferment and best before dates

The ‘live’ bacteria in any ferment is a key reason for the taste and the health benefits and it also preserves the ingredients. Heating ferments above body temperature or freezing the product will kill the bacteria – the ferment will still taste delicious but many of the probiotic benefits will have been lost. You can prolong the life and quality of your ferment by ensuring that you check that all of the veg in the jar is below the surface of the brine. If not, simply press down the veg with the back of a spoon so that it releases more brine to the surface and the veg becomes submerged again.

Celeriac, Capers, Mustard & Tarragon

Cheddar; comté; charcuterie; bitter leaves and chicory; roast chicken – hot or cold; on bruschetta; with anything nutty, smoky or pleasingly saline.

Thai Yellow Curry Carrots

With other carrot recipes; sprinkled on a gem salad; enjoyed like a sambal; with a dhal or curry; on toast.

Spiced Cauliflower

With fried fish; in a frittata; mixed through couscous and chickpeas; added to a plant-based bowl; with a pitta or flatbread.

Beetroot, Red Cabbage & Garam Masala

Goats cheese; roast red meats – particularly lamb or venison; meaty curries; this is a very wintery spice mix - making it perfect for Boxing Day, or other times when you want to uplift some leftovers.

Celery & Mint

With light / fresh cheeses; with a salad; enjoyed more like a salsa or topping for anything from tomatoes to roast peppers or courgettes.

Kimchi

With almost everything! our recipe includes a little fish sauce but that is more of a seasoning so it should still go quite well with some meats, especially roast chicken or a burger; anything barbecued; with fried eggs; added to mayo; with blue cheese; in a toastie; and, straight from the jar.

Beetroot & Red Onion

Add to brown or wild rice with fresh herbs; mix with lentils and add a little tahini and lemon dressing; anything that needs a touch of colour or slightly sweet hint of flavour.

Curtido

In a wrap or taco; with roast pork; a small amount added to a shakshuka gives extra freshness; due to the smoked chipotle included in the recipe it also partners with any barbequed foods.

Cook’s Kowl – our version of sauerkraut

Great with almost everything – from creamy or hard cheeses to sausages; We genuinely can’t think of anything that wouldn’t benefit from a little sauerkraut.

Daikon & Shrimps

This ferment can be quite ‘funky’ and its certainly very zingy due to the ginger, so perhaps try to pair with some plain/er foods, like rice or noodles.

Pink Turnips

Great as a pre-meal nibble; with a ploughman’s style lunch; on the side of rice bowl.

Rhubarb in Honey

Added to yogurt and granola for a decadent breakfast; with ricotta; with shortbread and crème fraiche.