Thom Eagle Collaboration.
This is such an unusual ferment, with a big hit of umami and shrimp, followed by the zing of ginger. Ask your friends to guess what it is! When added to some udon noodles or rice it completely transforms the dish. You'll need an equally punchy drink to partner with this ferment.
This recipe has been developed in partnership with Thom Eagle, one of the UK’s leading voices on fermentation www.thomeagle.com
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.
#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.
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!)