Crackers made of sauerkraut? No you're not reading that wrong. If you're crazy about kraut you're gonna love these (topped with kraut, ofc)

This house Black Dal from Bombay superstar restaurant Dishoom was born to be paired with our Not Your Nana's Piccalilli Kraut!

Love cheese but trying to up your plant-based antics? Give this fermented cashew cheese spread a go, you won't regret it.

Who doesn't love tacos?! Especially when topped with creamy avocado and sharp Reclaimed Red Kraut. LUSH.

There's nothing traditional about this tempeh reuben but my god it's good. With a hefty helping of Crafty Kraut you're gonna want to make it

Roasting tomatoes and onions makes a sweet confit to flavour the quinoa. Top with Reclaimed Red Kraut and you have a bonafide crowd pleaser.

We're getting back to basics here. Sauerkraut is often a gateway ferment, follow this recipe so that you can get it right, first time.

Cooking with sauerkraut is damn delicious. Our Crafty Kraut adds depth of flavour, seasoning and a sour hint to this rich polish stew.

We must eat this at least twice a week. Once you try our Katz Kimchi in a gooey, cheese toastie, you'll understand.

This is one of our favourite fermented garlic recipes. It's cheesy, garlicky and gooey - be warned, this stuff is moreish!

Calling all garlic lovers!! You HAVE to try this. The humble garlic is transformed using only the power of naturally occurring microbes.

Our latest recipe is one we've been dying to try - a Thai inspired ferment based on greens and packing a mustardy hit! Pak Dong is yum!

TEPACHE our current favourite #fermentfightingfoodwaste. Curious to have a taste? Check out our latest idiot-proof recipe!