Using the traditional methods of a Sauerkraut we worked with locally grown organic Beetroot and fiery Red Chilli's to create this sweet earthy Kraut which packs a little heat. This ferment has an earthy sweetness followed by that lovely tingle of heat, great topping smoked fish or a scouse. Following lactic acid fermentation means that this product is packed with fantastic probiotic benefits, whilst also being simply delicious.
Add this small-batch seasonal ferment to any hearty stew, or grilled cheese toastie to bring those warming autumn colours indoors. Want further inspiration take a look at our social media series "Pickles on a Plate".
Our new Carrot Kraut is a classic Autumnal mix of sweet earthy carrot, herbal cardamom and citrusy coriander seed with a colour to match those falling leaves we can’t wait to kick through.
We actually developed this recipe long before TFS launched, in our tiny Lockdown hideaway when we were having fun experimenting with ferments. It's packed with flavour, giving warming notes of cardamom and citrus kicks or coriander seeds, it's a firm favourite and staple fridge item.
Serve as a side to hearty dishes such as shepherds pie and Indian Dahl or just on top of a cream cheese bagel.
With their season coming to an end just at the start of autumn what better way to preserve this by using them in a delicious water kefir.
Red currants are less robust in taste than black currants but tarter than white currants so you have red berry flavours, a floral hint of rose and a dry acidic finish creating a great wine alternative. This is an ideal drink for a sober October participant, when you want to keep things on the light side at a party or if your designated driver. Simple, delicate but simply delicious we love this tart and interesting ferment.
For those with booze in mind, we would recommend making red currant margaritas, with your tequila of choice.
As summer transitions into Autumn the bountiful produce starts to dwindle and that treasured last autumn plum of the season draws ever closer until next year…
Another new blend for the season, this rich sencha green tea has delicate and delicious fruity flavours of plums and mirabelles, creating a pleasurable infusion. Starting with the sweet plum aroma before hitting that green tea bitter finish. Add in the tart zing of kombucha and you have a winner. This is one of our favourite Autumn Kombuchas, fantastic with East Asian dishes.
This decadent kombucha would be a great compliment to any evening meal in replace of a glass of wine or why not try making a sloe gin fizz, shake sloe gin and lemon juice over ice before straining into a tall glass with lots of ice before topping up with our Autumn plum.
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