As mentioned previously, our three ferments are all very different and unique in their own way. They are all incredibly tasty and very versatile.
We’ve been known to eat them for breakfast, lunch and dinner………in the same day, but we’re a little obsessed.
Try them with salads, seafood, with red meat, chicken or even eggs and cheese.
The Yellow One
The Yellow One is inspired by our Aussie heritage – sweet pineapple reminds us of summers at the beach and the zing of ginger and superfood boost provided by turmeric give The Yellow One its unique colour and flavour.
It works really well in salads, with chicken, fish, Asian and spicy dishes.
Ingredients : White cabbage, pineapple, fresh ginger, pink Himalayan rock salt
The Purple One
The Purple One is a bit of an all rounder. It works just as well with your eggs, smoked salmon & smashed avocado for brekky as it does with rich, hearty red meats like lamb, venison and even sausages. Red cabbage, beetroot and caraway give it a deeper, earthier yet versatile flavour.
Ingredients : Red cabbage, beetroot, pink Himalayan rock salt, caraway seeds
The Red One
The Red One is a bit different, it’s our take on Kimchi – lots of fresh Chinese cabbage, mooli, carrot, spring onion, garlic and chilli, naturally fermented with beautiful colour and just the right amount of heat. It goes with just about anything, but try it with meat, chicken, fish, salads or with other spicy foods.
Ingredients : Chinese cabbage, mooli, carrot, fresh ginger, spring onion, garlic, fresh red chilli, pink Himalayan rock salt, Korean red pepper powder