Seasonal Pickle of the Quarter

About: tangy, flavourful and addictive fermented vegetables.

Origin: initially invented in England as a way to preserve vegetables by using vinegar. However, I was concerned about the amount of acidity in vinegar and so I developed a new method without using vinegar that relies on raw grass-fed cows whey as the basis for the fermentation.  This method is then used to produce our own take on pickles at our production kitchen in Hackney.

Process: Temperature controlled fermentation in clay fermenting pots using the enzymes in grass-fed cows whey to start the fermentation. 

Spice Level: Zero.

Sour Level: Medium.

The Pickle

The first stage of our pickle production process is to cut the main seasonal vegetable to be used into finger size pieces  and then submerge it in raw grass-fed cows whey inside a stainless steel container. An initial shock fermentation is then conducted for 8 hours where the enzymes from the whey come into contact with the vegetable.

After the intial fermentation, the vegetable is removed from the container and excess whey is strained by hand. The chosen seasonal vegetavle then gets tranferred to another stainless steel container and combined with the seasonal ingredients.

Finally, the vegetables are transferred into a clay fermenting pot to do the main fermentation. Each pot is then left untouched to ferment on a shelf for 14 days at approximately 20c before we jar the contents by hand without pastuerisation. 

seasonal ingredients*, raw grass-fed COWS whey*

*Certified Organic

We apply a standard flat rate of £8.50 for standard delivery within 5 business days.

We offer an expedited delivery for £10 if you need next working day delivery (orders before 2pm). 

We offer local delivery for £5 if you live within 5km of Hackney, but please allow 5 business days for delivery. We offer free local delivery for all orders above £40 if you're local. 

At this point, we are only able to deliver to the mainland UK.