HIGHLIGHTED STORIES
3am at New Covent Garden

3am at New Covent Garden

|Canberk Tufan
Where our cabbage actually comes from. A night at London's wholesale market, and why buying at 3am changes what ends up in the jar.
Why We Use Wet Brine. Even for the Krauts.

Why We Use Wet Brine. Even for the Krauts.

|Canberk Tufan
Most sauerkraut is dry-salted and massaged. We submerge ours in a measured salt brine instead — here's why it makes a cleaner, more consistent ferment.

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Jar of Canbo Adana Kraut, raw unpasteurised sauerkraut with bird's eye chilli, cumin and dill

Adana — Bird's Eye Chilli Sauerkraut

£5.49 GBP
£5.49 GBP

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All Stories

How to Eat Canbo
How to Eat Canbo
Twelve ways to use live sauerkraut and fermented fruit, from breakfast eggs to cheese boards. No recipe required — just a fork. Read more...
What Pasteurisation Kills (And Why We Don't Do It)
What Pasteurisation Kills (And Why We Don't Do It)
Almost every sauerkraut on a UK supermarket shelf has been heated. Here's what heat does to a live ferment, and why ours never sees it. Read more...
The Geography of Flavour
The Geography of Flavour
Adana, Xalapa, Somerset, Murcia — why every Canbo ferment is named after a place, and what that place has to do with the taste. Read more...
3am at New Covent Garden
3am at New Covent Garden
Where our cabbage actually comes from. A night at London's wholesale market, and why buying at 3am changes what ends up in the jar. Read more...
Why We Use Wet Brine. Even for the Krauts.
Why We Use Wet Brine. Even for the Krauts.
Most sauerkraut is dry-salted and massaged. We submerge ours in a measured salt brine instead — here's why it makes a cleaner, more consistent ferment. Read more...