מותססים

Old-school sour pickles, long-fermented — no vinegar, all the tang from lacto-fermentation. Tarragon, bay leaves and plenty more good things. Real old-fashioned pickles at super-premium quality — beside a sandwich, with meats, or straight from the jar.

Slow-fermented whole-grain mustard — whole mustard seeds, water and salt, nothing else. Tangy and punchy, every seed pops on the tongue. A must for mustard lovers: with meats, in sandwiches and vinaigrettes.

Thinly sliced white cabbage, slow lacto-fermented — crisp and tangy, from the same family as kimchi and sour cucumbers. Great with sausages and rich meats, in sandwiches, or next to morning eggs.

Traditional napa cabbage kimchi, small-batch fermented the Korean way — gochugaru chili straight from Korea, garlic, ginger and daikon radish. Tangy, crunchy, gently spicy. Great with rice and meat, even better cooked into a stir-fry or soup.

Purple cabbage slow-fermented with cumin seeds and Atlantic salt — no vinegar, all the tang comes from a long lacto-fermentation. Crunchy, vividly colored, and great alongside rich meats, in sandwiches or next to morning eggs.

Old-school sour pickles, long-fermented — no vinegar, all the tang from lacto-fermentation. Garlic, dill, bay leaves and plenty more good things. Real old-fashioned pickles at super-premium quality — beside a sandwich, with meats, or straight from the jar.