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We're selling a small proportion of of jars of Katz Kimchi-Kraut for 25% less than usual due to quality issues. This batch tastes as delicious as usual but is a little softer in texture than we'd like. We'd recommend using it in recipes and for cooking with.
Safety of the ferment is not compromised
This ferment is named after the Crafty Pickle inspirator (this is so a real word) Sandor Katz, legendary fermentation revivalist! Hopefully he'll approve of our rebellious twist on traditional kimchi – we’ve fused the heat of fresh chillies with the sourness of aged sauerkraut for a kimchi that you won’t be able to put down.
Eat me with... cheese toasties, use to fire-up stir-fries and then cool down with an icy pint of beer or (and we highly recommend this) straight from the jar!
SUITABLE FOR VEGANS - RAW - ALIVE - UNPASTEURISED
Disclaimer: Vegetables were harmed in the making of this product.
#FERMENTSFIGHTINGFOODWASTE
Our hottest ferment is a kimchi-inspired sauerkraut fired up with fresh bird’s eye chillies as well as traditional smoky gochugaru chilli flakes. The heat is balanced by the salty-sour goodness of sauerkraut and subtle sweet-savouriness from carrots and spring onion.
We finely shred our kimchi-krauts to make sure you’ve got crunchy full coverage on your sandwich, cracker or pitta bread. Cutting our veg finely ensures maximum flavour distribution in every forkful, and we think it looks kind of pretty too 💚
Sauerkraut literally means ‘sour cabbage’ in German.
TANGY - SALTY - SAVOURY - SOUR
Salt is key for flavour and safety, selecting beneficial lactic acid bacteria. Fermentation unlocks bold flavours through the production of acids and volatile compounds. The signature sourness comes from lactic acid, with hints of acetic, malic, and propionic acids.
Kimchi means ‘submerged vegetables’ in Korean.
TANGY - SALTY - UMAMI - SPICY
A staple in Korean cuisine, kimchi is eaten with nearly every meal. Traditional versions use fish-based ingredients, but we opt for plant-based ingredients instead.
We use wild fermentation, meaning we don’t add pre-defined cultures but rely on naturally occurring bacteria. These microbes transform ordinary cabbage into something extraordinary!
Fermented vegetables are even safer than raw produce! Lactic acid bacteria lower the pH, outcompeting harmful microbes and enhancing flavour.
Fermented foods might support gut health, though strong scientific studies are still needed. While some companies claim ‘probiotic’ or ‘immune-supporting’ benefits, we simply promote our ferments as a healthy addition to a varied diet by showcasing vegetables in a different light and providing beneficial live microbes in every forkful.
How to eat:
Leaking or bubbling jars? Don’t worry! This means your ferment is alive and active. Wipe up any leaks and enjoy as usual.
Since launching The Crafty Pickle Co. in 2019, we’ve partnered with the incredible charity FareShare, donating a percentage of every sale to support their work and using their ‘surplus-surplus’ (imperfect or excess food) in our production. To date, we’ve rescued the equivalent of over 71,000 carrots from waste! 🥕
Our sauerkrauts and kimchis are for... Foodies, adventurous eaters, pickle lovers, gut-health pioneers, vegans - basically, YOU!
Katz Kimchi-Kraut is great for those looking for top notch spice and sourness.
Passionate about flavour and education, our team (including a Registered Nutritionist) knows how to make ferments that taste great and do good. Want to try fermentation at home? Check out our workshops and blog for inspiration, recipes, and gut health tips!
White cabbage, carrot, radish, spring onion, sea salt, garlic, gochugaru chilli, bird’s eye chilli, ginger.
350g
Typical values Per 100g: Energy 162kJ/39kcal, Fat 0.5g, Of which saturates 0g, Carbohydrates 5.3g, Of which sugars 4.6g, Fibre 3.5g, Protein 1.6g, Salt 2.2g
Always keep refrigerated.
We have an 11 month shelf-life on our products which means when you get them they should have a pretty decent date on them. Please note that this is a 'best before' so even after this date just have a smell and taste to save on waste!
Our jars also state, 'once opened consume within 1 month'. Again, this is merely a recommendation. If stored properly, our products can last several months after this.
After each serving push down on contents with a clean utensil to allow brine to cover the vegetables. This helps to keep the ferment good and fresh!
We ship out once a week on a Wednesday via DHL or Royal Mail with next day delivery. For more details please check out our delivery info page.
