A bowl of these potatoes served at a BBQ or summer garden party will add intrigue and bemusement. How have we managed to get a potato to taste like that? They've got such a distinctive taste - an appealing sourness combined with creamy potato. The dill is quite subtle and only added after the fermentation, to give a little nod to the Nordic classic. We tasted this with an esteemed foodie influencer and she immediately thought it reminded her of fish and chips wrapped in newspaper. We don't add vinegar but the fermentation generates such wonderful characteristics.
We are pleased to source our whey from the brilliant (and local) cheesemaker www.whitelake.co.uk
Potatoes (65%), Organic Cow And Ewes Whey (Milk), Sea Salt, Dill From Our Kitchen Garden. Allergens In Bold. 325g Drained Weight
Nutritional Info Per 100g:
Energy 239kj / 56kcal, Fat 0g Of Which Saturates 0g, Carbohydrates 11g, Of Which Sugars 1.8g, Protein 1.6g, Salt 1.9g
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.