Three Cornered Leek
Just two simple ingredients, three cornered leeks and sea salt, fermented in one gallon ceramic crocks. The product is alive and should be kept in the fridge. The flavour may change and develop over time. It's garlicky, complex, acidic, and pungent and can be used as a condiment or to add depth of flavour to a dish. Can be used in sauces, dressings, burgers, stews, pickle plates, cheese boards...
Gorse + Cabbage
It starts with organic cabbage and sea salt. Then, after several weeks fermenting in a ceramic crock the Gorse flowers are added. Gorse is sweet and floral while also being savory and sophisticated which nicely complements the acidity of the fermented cabbage. A great kraut to start with if you are new to fermented foods. Great in salad, on a sandwich, on soup...
Wild Garlic + Cabbage
Again, it all starts with organic Irish cabbage and sea salt. Once the cabbage has become nicely sour we add chopped wild garlic and allow it to ferment a bit longer. Both fermented cabbage and fermented garlic are delicious on their own but when combined you get the best of both worlds. Another easy and appealing kraut to add to salads, sandwiches, soups, or stir fry.
Alexanders Buds in Three Cornered Leek Brine
This is our most funky and flavourful fermentation. The whole Alexanders buds are left to ferment in three-cornered leek brine for a couple of weeks at room temperature before they get jarred up and put into the fridge. The pungent buds are best fried in butter. The liquid (or brine) is delicious added to dressings or stews to add a bit of flavour and depth.
Why Eat Fermented Foods?
Vegetables and fruits are highly perishable which is why, across every culture, you can find the use of fermentation to preserve these perishable foods. The by-products of fermentation tends to be alcohol, lactic acid, and/or acetic acid which are all considered bio-preservatives with the ability to prevent spoilage while also preserving (and often enhancing) nutrients.
Microscopic bacteria and fungi are everywhere, on every bite of food we eat, in every cup of water we drink, and in every breath we take. Our bodies, inside and out, are hosts to billions of bacteria both beneficial and potentially harmful. When fermenting foods, an environment is created in which the health promoting bacteria thrive.
Lactobacillus is a genus of anaerobic bacteria that produces lactic acid as a by-product and dominate in Lacto-fermentation. Lactobacillus are a wild strain of bacteria found on every surface - our homes, your skin, the soil - but especially on fruits and vegetables.
Lacto-fermentation produces numerous helpful enzymes, antibiotic and anti carcinogenic substances, promotes the growth of healthy gut bacteria and helps build immunity.
Through the fermentation process microbiota begin to digest food, breaking down nutrients allowing them to be more easily absorbed by the body. They also have the ability to create new nutrients such as B vitamins (although not B12) and omega 3 fatty acids. Not only are you getting more nutrients and ones that are easier to absorb, you are increasing the number of healthy bacteria in your gut therefore increasing your ability to fight off the bad bacteria and strengthening the immune response.
Wild fermentation is inherently unpredictable due to a multitude of factors which means flavour, texture, and even colour may vary from batch to batch. We celebrate that variability by only ever producing in small batches - usually 1 gallon crocks, occasionally a 3 gallon crock.