Blog
How to Eat Canbo

How to Eat Canbo

|Canberk Tufan
People ask this more than you'd think. Not because fermented vegetables are complicated to eat. But because most people have been taught, implicitly, that condiments have a fixed place and...
What Pasteurisation Kills (And Why We Don't Do It)

What Pasteurisation Kills (And Why We Don't Do It)

|Canberk Tufan
Walk down the fermented foods aisle in most UK supermarkets and you will find products that are, technically, not fermented. They are acidified. Vinegar is added to replicate the sour...
The Geography of Flavour

The Geography of Flavour

|Canberk Tufan
There's a reason the products are named after places. It would have been easier not to. A generic name — something botanical, something evocative, something that gestures at craft without...

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Adana Kraut

Adana Kraut

£8.50 GBP
£8.50 GBP

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The TEAm
Ferment Blue

Ferment Blue

Smoke & Bloom

Smoke & Bloom

Spice Route

Spice Route

The Atlas

The Atlas

Xalapa Kraut

Xalapa Kraut

Adana Kraut

Adana Kraut

Fermented slow, made clean, built to sit next to anything worth eating. No shortcuts, no fillers — just salt, time, and ingredients that earn their place in the jar.

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Blog

How to Eat Canbo
How to Eat Canbo
People ask this more than you'd think. Not because fermented vegetables are complicated to eat. But because most people have been taught, implicitly, that condiments have a fixed place and... Read more...
What Pasteurisation Kills (And Why We Don't Do It)
What Pasteurisation Kills (And Why We Don't Do It)
Walk down the fermented foods aisle in most UK supermarkets and you will find products that are, technically, not fermented. They are acidified. Vinegar is added to replicate the sour... Read more...
The Geography of Flavour
The Geography of Flavour
There's a reason the products are named after places. It would have been easier not to. A generic name — something botanical, something evocative, something that gestures at craft without... Read more...
3am at New Covent Garden
3am at New Covent Garden
Nobody tells you this part of the job. Not the cookbooks, not the food business courses, not the people who talk about artisan production with romantic language about craft and... Read more...
Why We Use Wet Brine. Even for the Krauts.
Why We Use Wet Brine. Even for the Krauts.
Most sauerkraut is made the dry way. You shred the cabbage, add salt, massage it until the juices run, pack it down and wait. It works. It's been working for... Read more...