- Sold to you raw, live and full of microbiological life
- Fermented in ceramic crocks, never in plastic
- Made with organic vegetables – some certified, some not – some homegrown, the rest as local as can be – all grown ecologically and chemical free
- We are scaling up our own production, so that all of our ferments will have begun their lives in our fields
- All our products are made with unrefined Atlantic sea salt & are vegan
DEVON ROOTS KIMCHI
Our version of the Korean staple. We make a mixture of in-season veg – savoy, tundra or napa cabbage; turnips, radish or kohlrabi, cauliflower or romanesco; and carrots; mixed with gochugarru chilli flakes, garlic, ginger, onion and unrefined sea salt.
24 CARROT GOLD SAUERKRAUT
Bright and zingy. A popular staple in our range – seasonal white cabbage, carrot, fresh turmeric root, and cracked black pepper.
DEVON RED KRAUT
Earthy beetroot and horseradish combine with red cabbage and a touch of caraway. Since I first made it, I’ve always loved the way red cabbage transforms when fermented.
CURTIDO
Curtido is a cousin of Kimchi and Sauerkraut – a fermented vegetable dish from Central America. We make our version with in season white cabbage, sliced onions and carrots, oregano, pimenton, cumin, garlic and jalapenos.
SEASONAL SAUERKRAUT
As the seasons change, so does this kraut. It is always inspired by tradition and by what it abundant. In summer we make cucumber-dill pickle kraut, in winter we make lemon-dill kraut in time with the Mediterranean lemon harvest.