Glow Up! Kimchi & Sauerkraut get a fresh new look
A colourful, fresh new look for The Cultured Collective's kimchis and krauts that you know and love! Read on for a full round-up of our Autumn makeover...
Naturally fermented unpasteurised kimchis and sauerkrauts expertly crafted in the Cotswolds using the highest quality, natural ingredients – no artificial preservatives. Gut loving accompaniments for salads, sandwiches and wraps.
The Cultured Collective's best seller! A traditional kimchi that remains true to Korea’s national dish. Piquant and spicy with robust, moreish umami notes and a satisfying crunch.
TURMERIC & GINGER KIMCHI (formerly White Miso & Turmeric Kimchi)
Flush with the vibrant golden glow of turmeric and ginger along with a pinch of fiery cayenne and savoury sea greens, this will get your senses singing. Circulation-supporting ginger and cayenne, together with turmeric (a natural anti-inflammatory) and wakame, (a sea vegetable rich in iodine) are added for unique flavour notes and even more wellness benefits.
VEGAN CLASSIC KIMCHI
The Cultured Collective's Classic Kimchi is reimagined in this plant-based version: piquant with subtle savoury notes and a satisfying crunch.
ZESTY WHITE KIMCHI (formerly Fresh & Zesty White Kimchi)
White kimchi is a traditional variety of Korean kimchi made without chilli flakes. Non-spicy and fragrant with warming ginger and subtle savoury notes.
FENNEL, APPLE & DILL SAUERKRAUT (formerly Fennel, Soured Apple & Dill kraut)
Robust notes of aniseed and dill with zingy English Bramley Apple. We ferment fresh cabbage, fennel and apple with a sprinkling of pink Himalayan salt and a pinch of herbs and seasonings. Expertly crafted in the Cotswolds using the highest quality, natural ingredients – no artificial preservatives.
ORIGINAL SAUERKRAUT (formerly Original Caraway kraut)
We ferment our fresh cabbage with a pinch of pink Himalayan salt and a sprinkling of caraway seeds.
SMOKED CHIPOTLE SAUERKRAUT (formerly Smoked Chipotle Chilli kraut)
Smoky, with a warming heat and herby notes of oregano. We ferment our fresh cabbage with a pinch of pink Himalayan salt and a fragrant medley of garlicky carrots, onion and seasonings.