Dilly Kraut sakekasuzuke

Dilly Kraut sakekasuzukeThis is a new favourite. Wait what? All of our ferments are a favourite of someones, but this is fast becoming a big seller up there with the OG's. Not to replace of our dill pickles but to tide you over when the pickles are all done, with glorious flavours garlic, a hint of chilli, a touch of fresh dill, dill seeds, black pepper, some coriander seeds all fermented together to eat on your fork from the jar or with food on a plate, at a table. Bagel

You can use natto you already have

but better

folate and magnesium

thriving cultures

Heathland living as integrated landscaping

Koji digests starches and proteins and breaks them into sugars and amino acids

the aroma as well as the watching the magic unfold

Best consumed within 2 weeks of receipt or freeze immediately

Put your strainer in a clean jar

This gem of a porcelain pickle pot was designed in 2019 when Nancy Hatchisu came to Australia for our ridiculously full to the brim festival - Hakkō

A moment with Sandor Katz by Kathe Kaczmarzyk

230mm tall x 170mm diameter