INGREDIENTS: Turnips (63%), Water, Beetroot, Lemon, Salt, Garlic, Par-Cel, Bay Leaf, Black Pepper. Allergens in BOLD
NUTRITIONAL INFO PER 100G: ENERGY 89kJ / 21 kcal, FAT 0.1g OF WHICH SATURATES 0.0g, CARBOHYDRATES 3.6g, OF WHICH SUGARS 2.9g, PROTEIN 0.7g, SALT 0.6g. 330G DRAINED WEIGHT.
At the farm we grow unusual and heritage cultivar vegetables and herbs and for this recipe we have included par-cel; a variety of celery bred for the leaves that combines the virtues of parsley and celery.
Keep refrigerated to control the fermentation. The contents may gently pop (this is a good thing!) or overflow a little.
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.