Joe Fox Collaboration
Joe Fox has garnered brilliant experience as a chef having worked in some great kitchens in London and the South West. He's now turned his skills to horticulture and is responsible for everything that we grow, underlining the strong link between the gardens and our kitchen.
This is such a versatile ferment. It's great with smoked fish, a cheese plate with crusty bread or a mixed ploughman’s picnic basket, amongst many other things. It can also be used as an ingredient in other recipes. As an example, you could finely slice and add to a salsa verde instead of capers or any vinaigrette. The fermentation has gently softened the onions giving them a nice creamy/succulent quality. The garlic brings salty savoury notes and the whey gives it a bright and zesty acidity. Because of the simple nature of this ferment (no spices), it’s ideal as a fridge staple, ready for use with a wide range of ingredients.
We are pleased to source our whey from the brilliant (and local) cheesemaker www.whitelake.co.uk
Onions (62%), Wild Garlic (3%) (when the wild garlic is unavailable we use garlic chives and sometimes Silver Lace garlic heads), Organic Cow & Ewes Whey (Milk), Salt. Allergens In Bold. Drained Weight 330g
Nutritional Info Per 100g:
Energy 117kj / 28kcal, Fat 0g Of Which Saturates 0g, Carbohydrates 3.6g, Of Which Sugars 3.5g, Protein 1.6g, Salt 1.3g
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.