Boldly purple and brimming with crunch and flavour.
This kraut is a feast for the senses. Fermented with the best quality, cabbage, beetroot, fennel, carrot, onion, ginger, turmeric and garlic, it’s as vibrant in flavour as it is in colour. Each jar is alive with over 1 million LAB cultures per gramme, naturally preserved and never pasteurised. Crafted in small batches in Teignmouth, it’s raw, real, and ridiculously moreish. The texture? Snappy and satisfying, with just the right tang. Perfect on toast n cheese, salads, tacos, or straight from the jar—no judgment. This is kraut with character: fresh, and ready to groove.
An Artisan Small Crock (10Kg) Ferment with no added starters - Regularly Tested for Yeast/Mould and levels of LAB (Lactic Acid Bacteria) - evidencing ongoing quality of Ferment..
Ingredients: Red Cabbage, Red & White Onion, Purple & Orange Carrot, Fennel, Beetroot, Ginger, Turmeric, Chilli, Garlic, Fennel Seeds, Juniper Berries, Sel de Guerande (Sea Salt)
300g net with all vegetables sourced within 30 miles of production.
Our Premium Black Garlic Honey blends aged black garlic with raw single source Dartmoor Honey to create a ferment that’s rich, complex, and bold. Expect flavours of molasses, balsamic, and tamarind, with a sticky sweetness that transforms everyday dishes into something extraordinary.
Rich in antioxidants — Black garlic develops unique compounds during fermentation, widely studied for their role in protecting cells from oxidative stress.
Traditionally valued for resilience — Garlic and honey have long been used in food cultures for their natural antimicrobial qualities.
Naturally soothing — Honey has been prized for centuries as a gentle, calming food for the throat and digestion.
Energy with depth — Honey provides natural quick‑release sugars, while black garlic contributes amino acids and flavour complexity.
