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    • Home
    • All About Fermented Foods
    • Online Shop
    • Book a Workshop
    • “How To” Guides
    • Where to Buy
    • Recipes
    • Contact
    • About E.G.T.
    • Blog
    • Cart

    Welcome to the shop

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      Black Garlic
      £2.50
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      Fermenters’ Mugs
      £13.00
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      Fermenters’ Pinnies
      £18.00
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      Kimchi 250g
      £4.25 – £15.00
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      Kimchup
      £4.25
    • Out of stock
      Lemon Ginger and Turmeric Sauerkraut
      £4.25
    • Out of stock
      Piccalilli
      £4.25
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      Spiced Sauerkraut
      £4.25
    • Out of stock
      White Kimchi
      £4.25
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      Curtido 250g
      £4.25
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      Ruby Sauerkraut 250g
      £4.25
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      Cow’s Milk kefir
      £2.50 – £4.50
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    Have a guess what this is! Any ideas? Swipe for th Have a guess what this is! Any ideas? Swipe for the answer ... I can’t even describe the flavour / it tastes like something you would get in a top end and experimental restaurant ( not surprising as it was suggested to me by @david_zilber 😁). The long slow Maillard reaction has created something that tastes all at once of  beetroot, chocolate and jasmine yet still retains some of its original flavour. Both Weird and delicious I’d say.  I’ll bring some slices to the shop at the weekend if anyone’s curious.
    We have been busy! There are replenished stocks o We have been busy!  There are replenished stocks of out small batch hand made kimchi, Curtido, kimchup and preserved lemons down at our @wappingwharf  fermentary.
    Ruby Sauerkraut forked through a fridge-foraged mu Ruby Sauerkraut forked through a fridge-foraged multi-grain salad - another way to get those plant points!  I really like methods rather than recipes - mix a bag of mixed grains (with as few additives as possible) rices, quinoa, lentils, freekeh, you get the picture. Add some nuts - here pistachio, cashew and almond. Add some feta, seeds ( pumpkin & sunflower), red onion, olives and anything else looking sad in the fridge eg this orange pepper. Sprinkle in a few sultanas if you like. Stir through a heaped spoon of sauerkraut and mix some of the juice with cold pressed olive oil for a dressing. Add a bit of vinegar if you like it a bit tarter.  Serve with a dollop of hummus (homemade with preserved lemons and smoked paprika). How do you eat yours?
    Sweet potato gnocchi for supper - such fun to make Sweet potato gnocchi for supper - such fun to make - with a smoky bacon and tomato sauce.  Using A few lardons  is such a good way of adding loads of flavour whilst getting my family of ravening carnivores to eat less meat... Less meat more fibre is the answer ( but what is the question?)
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