Rapidly becoming a favourite amongst the CULTJAR team, this is a more interesting version of our classic kimchi. The sauce is a bit stickier and the combination of the unique taste (not to mention the sputnik-like shape) of the kohlrabi - something like a mix of broccoli stem, cabbage, turnip and perhaps a hint of water chestnut (the name translates from German as turnip cabbage), together with a gentle crunch in the mouth, all make it a really interesting ferment. The KK is bold enough to be a spicy side or a punchy seasoning for any strong flavoured food.
Ingredients:
Kohlrabi (77%), Green Onions, Gochujang Paste (Corn Syrup, Red Pepper Seasonings 23.85%, Red Pepper Powder, Water, Salt, Onion, Garlic, Rice, Water, Sea Salt, Red Pepper Powder 2%, Grain Alcohol, Soy Bean Powder, Glutinous Rice, Rice Flour, Koji), Ginger, Garlic, Soy Sauce (Water, Soybean, Wheat / Gluten, Salt), Fish Sauce (Anchovy (77%), (Fish), Salt, Sugar) Allergens In Bold
Nutritional Info Per 100g:
Energy 181kj / 43kcal, Fat 0g Of Which Saturates 0g, Carbohydrates 6.8g, Of Which Sugars 4.9g, Protein 1.5g, Salt 2.1g
Keep Refrigerated To Control The Fermentation. The Contents May Gently Pop (This Is A Good Thing!) Or Overflow A Little.
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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.