*SALE* Hungarian Sour
Hungarian Sour – 220g
A traditional family recipe that my friend Eva’s Grandfather developed and passed down through the family ranks.
She was very specific about how we were to measure the spices, using only a teaspoon for the cumin seeds and hand counting each bay leaf and peppercorn.
We continue to honour this family method by banishing our electric scales when we make this kraut.
Perhaps it’s the extra attention we pay to this recipe that makes it extra delicious…we like to think so.
Raw & Vegan
No preservatives or additives
Unpasteurised
Enjoy on the side of all your favourite meals.
Ingredients: Cabbage, cumin, peppercorns & bay leaves, special salt blend.
Produced in a kitchen that handles eggs, milk, soy, celery, treenuts, fish, sesame, mustard, gluten, peanuts. Allergens in bold.
Storage: Always keep refrigerated.
Cool temperatures stall the fermentation process while keeping it alive, although they are quite tolerant of temperature changes. If you leave a jar of fermented vegetables at room temperature, it accelerates the ripening process so just don’t leave them out of the fridge for long periods of time. Similar to the way a fine cheese ages, it is a handcrafted food that is brimming with naturally occurring bacteria cultures in an active fermentation state.
Push the vegetables down with a clean spoon to keep them at their best.
Sauerkraut which is kept on the shelves of the supermarket has been pasteurised which means the probiotics have been irradiated.
