Cracking Kimchi Kraut
Cracking Kimchi Kraut – 330g
While this is not a traditional Kimchi recipe, it has been confirmed by many Kimchi lovers and critics alike as being thoroughly delicious (and incredibly moreish)!
It’s allium and fish sauce free, spicy, but not too hot and fragrant with the tangy spices of nigella, coriander and cumin.
We use a combination of Napa cabbage, white cabbage, mooli, bell pepper, chilli and ginger with the added texture and sweetness of chopped and grated carrot to create what is by far our most loved product.
Cracking Kimchi Kraut – 330g
While this is not a traditional Kimchi recipe, it has been confirmed by many Kimchi lovers and critics alike as being thoroughly delicious (and incredibly moreish)!
It’s allium and fish sauce free, spicy, but not too hot and fragrant with the tangy spices of nigella, coriander and cumin.
We use a combination of Napa cabbage, white cabbage, mooli, bell pepper, chilli and ginger with the added texture and sweetness of chopped and grated carrot to create what is by far our most loved product.
Cracking Kimchi Kraut – 330g
While this is not a traditional Kimchi recipe, it has been confirmed by many Kimchi lovers and critics alike as being thoroughly delicious (and incredibly moreish)!
It’s allium and fish sauce free, spicy, but not too hot and fragrant with the tangy spices of nigella, coriander and cumin.
We use a combination of Napa cabbage, white cabbage, mooli, bell pepper, chilli and ginger with the added texture and sweetness of chopped and grated carrot to create what is by far our most loved product.
Raw & Vegan
No additives or preservatives
Unpasteurised
Enjoy on the side of all your favourite meals.
Great Taste Award Winner
Ingredients: Napa cabbage, cabbage, carrot, radish, bell pepper, chilli, ginger, special salt blend, nigella, coriander, cumin.
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.