Try me stirred through a slaw, piled high in a burger, aside sausages or tossed with grains.

Contains: soy

White cabbage, carrot, mouli, spring onion, apple, chilli, ginger, garlic, salt, dry chilli, tamari soy sauce (water, soybeans, salt)

UK

The humble carrot kraut works really well with smokey flavours, it can carry hearty spices and lends itself to sweet bakes.

Enjoy it simply on toast with some smokey baba ganoush and lots of lemon and parsley. Carrot kraut is a best friend to avocado toast, in our opinion :-)

Mix into a salad or raw and roasted heritage carrots, cumin, mint and freekeh. Or substitute for freshly grated carrot in a carrot cake.

Contains: mustard.
Made in a facility that handles soy, sesame and celery.

Carrot, Ginger, Mustard seeds, Salt, Naturally occurring lactic acid cultures.

UK

This vibrant, sunny kraut works really well with rich, spiced food, white fish and sweet dishes.
It’s a great accompaniment to curries, alongside yogurt and fresh herbs. It balances out the sweetness of a hummingbird cake in place of pineapple.
Or you can use some of the ferment liquor in a pineapple, coconut and mint smoothie to make it extra nutritious.

Made in a facility that handles mustard and celery.

White cabbage, Pineapple, Turmeric, Black peppercorns, Salt, Naturally occurring lactic acid cultures.

UK

A spectacular combination of Kale and Quinoa, this is a really delicious salad like a ferment. Creating this recipe, we wanted to combine plant-based protein from black and red quinoa and rich in fibre kale. To achieve more diverse in nutrients ferment to add to your diet. Raw kale is known as a nutritional powerhouse on its own, but when fermented it is truly amazing. Crunchy apples and carrot add liveliness to the product when garlic and chilli provide with antibacterial properties.

Enjoy on its own, as a part of your meal. Any salad bowl would benefit from Quinoa & Kale kraut. It also works really well with meat dishes, as all ferments help to digest heavier foods better.

Made in a facility that handles mustard, soy, sesame and celery.

Hispi cabbage, Apples, Carrots, Kale, Quinoa, Garlic, Parsley, Red chilli, Salt, Naturally occurring lactic acid cultures.

UK

Some seriously smoky kraut, punchy garlic and smoked spices, really bring the umami.

If you love smoky flavours, you will be very pleased with this product.

Made in a factory that handles mustard, soy, sesame and celery.

White cabbage, Hispi cabbage, Ancho chilli, Garlic, Paprika, Spices, Salt, Naturally occurring lactic acid cultures.

UK

Sweet, earthy beetroot and fiery chilli give this ferment a real kick.

Made in a facility that handles mustard and celery.

White cabbage, beetroot (16.35%), red chilli pepper (7.26%), salt, naturally occuring lactic acid bacteria.

UK

One of their best-known ferments, this is spicy, rich and tart. It works well with fatty proteins and cheeses and pure grains like white rice.
Enjoy with avocado and feta on sourdough toast, topped with a fried egg. Or turn it into some kimchi pancakes with a soy and sesame dipping sauce.

You can also blend it into a paste and use it as a condiment or make some kimchi salt by rubbing a teaspoon into a pack of good quality sea salt flakes, spreading them thin on a baking sheet and letting dry out in a warm, well-ventilated room.

Contains: celery.
Made in a facility that handles mustard, soy and sesame.

Nappa cabbage, Carrots, Daikon, Celery, Apple, Turnips, Onions, Garlic, Ginger, Seaweed, Rice flour, Salt, Naturally occurring lactic acid cultures.

UK

The hot one, this fresh and fiery sauerkraut has been flavoured with jalapeno peppers and chilli flakes with the sweetest carrot to supply a whole lot more crunch.

White cabbage* (57%), carrots*, water, onions*, jalapenos* (3.5%) (jalapenos*, spirit vinegar*, salt), sea salt*, oregano*, chili flakes* (0.1%), lactic acid bacteria *= certified organic ingredients

UK

Unpasteurised organic sauerkraut containing health-boosting lacto bacteria, which supports both the digestive and immune systems. Mildly flavoured with a crisp, crunchy texture. As an unpasteurised sauerkraut, this product requires a special lid to allow it to continue to ferment. We recommend using a round tipped knife or similar utensil to lever up the edge. It should then be possible to peel off the lid.

In order to enjoy the sauerkraut at its best we recommend consuming the contents of the jar within 3-4 days after opening.

Organic White Cabbage, Organic Sea Salt.

White cabbage (61%), carrots, water, onions, garlic, ginger (1.7%), sea salt, curry (0.9%), spices, lactic acid bacteria. organic ingredients.

White cabbage* (45%), red cabbage* (36%), water, ginger* (3.3%), lemon peel*(0.4%), sea salt, lactic acid bacteria *= certified organic ingredients

Raw, vegan and bio-live - every jar of Eaten Alive kimchi has been hand made by chefs in our specialised London kitchen. We never heat or pasteurise, so each jar is packed with beneficial bacteria that make it healthy and delicious.

Wheat, Soy

Chinese leaf, daikon, carrot, spring onion, apple, chilli, wheat free soy sauce, ginger, chilli powder, garlic, salt

Made with toasted spices and the subtle depth of smoked chilli, this vibrant sauerkraut is great with hummus, falafel and other mezze dishes and is the perfect partner to barbequed vegetables and meats.

The following potential allergens may have come in contact with this product in transport, packing or production:
Soya, Celery, Mustard

White cabbage, beetroot, onion, salt, garlic, spices.