Celeriac, Capers, Mustard & Tarragon
Celeriac, Capers, Mustard & Tarragon
Celeriac, Capers, Mustard & Tarragon
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Celeriac, Capers, Mustard & Tarragon

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£8.50
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Ingredients:  

Celeriac (85%), Pears, Capers (2%), Yellow Mustard Seeds (1%), Tarragon (1%), Sea Salt. Allergens In Bold

Nutritional Info Per 100g:

Energy 131kj / 31kcal, Fat 0.8g Of Which Saturates 0.1g, Carbohydrates 3.4g, Of Which Sugars 2.7g, Protein 1.6g, Salt 2.2g

Keep Refrigerated To Control The Fermentation. The Contents May Gently Pop (This Is A Good Thing!) Or Overflow A Little.

This recipe is a little play on the classic celeriac remoulade but obviously excludes mayo. The celery-like and nutty celeriac combines with the capers to give a gentle saline appeal - which makes it perfect with wines like Picpoul de Pinet, Muscadet or Albarino. The tarragon is very subtle and the pear is hardly noticeable but it does aid the fermentation and bring everything together. It’s an ideal cold salad alongside a meaty main or partnered with a charcuterie or cheese board.  

#cultjar to share & win Each month we give away a £50 voucher to the person that shares the best examples of how to enjoy their CULTJAR or the reuse of the empty jars.

 

 

All Of Our Cultjars Have Been Handmade In Small Batches By Experienced Chefs In Our Specialist Kitchen In Somerset, Using Excellent Quality And Nutrient Rich Produce. We Do Not Use Any Artificial Preservatives And All Of Our Ferments Are Unpasteurised, Which Means That They Continue To Ferment And Retain All The Good Bacteria.






Customer Reviews

Based on 6 reviews
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(5)
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17%
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J
JSM
Lovely Ferment

The celeriac ferment is delicious. It’s crisp, tasty and complements many different foods.

S
Samantha

Light on the tongue and subtle enough to go with all sorts. It has helped increase my good gut feelings.

S
Samantha
What a right caper.

Great combo with the celeriac mustard and tarragon with the hint of capers. I hated mustard as a child due to an incident when I was a toddler and bit into a tube of the stuff and ended up being publicly very unwell frothing at the mouth. So for years I couldn’t touch the stuff. The way it is combined in this ferment means I don’t experience the same taste experience I have had usually with mustard. I will be having this regular in my daily diet from now on.

M
Margaret Leadbeater
Moreish

I found it to be very tasty and moreish

a
alex

It was good, little too sharp for me.