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Dilly Kraut
1 Jar (500g)
$20.98
Dilly Kraut is available to buy in increments of 1
This is a new favourite. What am I saying?! All of our ferments are a favourite of someone. This is in not place of our dill pickles - but does have similar flavours - garlic, a hint of chilli, fresh dill, dill seeds, black pepper, some coriander all fermented together to make our newest favourite.
Bagel with cream cheese? Add dilly kraut. Salmon? Dilly Kraut. Tempeh too plain to admit? Dilly kraut. Like that. It goes with everything. x
Must be kept refrigerated - it is full of life!
The Fermentary is the culmination of a life-long passion of Sharon Flynn, considered to be Australia’s foremost expert on fermentation. Sharon spent more than 20 years immersing herself in the flavours and techniques of the ancient art of slow fermentation in Malaysia, Japan, Europe and the US, before setting up her own space in the regional Victorian town of Daylesford in 2013.
The Fermentary ferment in small-batches, naturally culturing food and drinks, slowly and with minimal intervention. They aim to source their ingredients as locally and in season as possible, with each season ending with salvaged fruits that are used for their water kefirs. They use local vegetables, Australian native botanicals, herbs, barks and Franklinford spring water, so each of their ferments captures the unique tastes of their region. And, unlike current food standards which encourages anonymity, they don’t use any synthetic starter cultures or other processes to help speed their ferments – making them 'wild fermenters'.
