The Purple One
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.
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Ingredients
Ingredients
Nutritional Information
Nutritional Information
Shipping
Shipping
Shipping costs for mainland UK are calculated at checkout. If you're in the Isle of Wight, Isle of Man, Scottish Highlands, or Northern Ireland, please contact us before buying, as rates may vary.
Our Process
first step
1. Harvesting
We work with our suppliers (local mostly) to get the best quality produce in an as enviromentally friendly & responsible manner as possible.
second step
2. Prep
This is basically shredding / cutting all the veggies, adding the herbs, spices, salting and allowing to "sweat". This creates the brine.
third step
3. Fermentation
Now we simply let old father time do his thing. Our purple, yellow and white ones ferment for at least 4 weeks. The red one is slightly different, it ferments in about 10 days.
final step
4. Jarring
For our sauerkrauts, we taste test from about 3 weeks into fermentation, for the Kimchi, we check around the 7 day mark. Once we believe our ferment has reached the right flavour and consistency, we jar them and refrigerate. This slows down fermentation and preserves it, ready to be shipped to you and your soon to be thankful tummy.
