Spicy Kraut-Chi
Spicy Kraut-Chi
370g
Spicy Kraut-Chi – A Fiery Fusion of Kraut & Chilli
Get ready for a bold, tangy kick with our Spicy Kraut-Chi – a handcrafted, naturally fermented fusion of sauerkraut. Made with cabbage, garlic, ginger, chilli, and spring onion, this spicy ferment is packed with probiotics and bursting with heat, crunch, and deep umami flavours.
Why You'll Love Spicy Kraut-Chi
Bold & Spicy Flavour – A perfect balance of heat from chilli, warmth from ginger, and the deep umami of fermented cabbage.
Naturally Fermented For Gut Health – Packed with probiotics to support digestion and overall well-being.
All-Natural, Vegan & UK-Made – No additives, just pure, fermented goodness.
Enjoy Spicy Kraut-Chi With
Perfect for adding a fiery crunch to rice bowls, tacos, stir-fries, or burgers. Use it as a spicy side or a flavour-packed topping for your favourite dishes.
Ingredients: Cabbage, garlic, ginger, chilli, salt, spring onion.
Limited Amount Available. Get yours while it lasts and enjoy the perfect balance of spice, crunch, and probiotic goodness.
Note On Natural Fermentation:
You may notice a little fizz, bubbling, or a pop when opening - that’s totally normal. Our products are naturally fermented, meaning they’re full of live cultures and beneficial bacteria. The slight effervescence comes from the natural production of carbon dioxide during fermentation. It’s a sign your ferment is alive, active, and thriving — just the way nature intended.
Refrigerate after opening to slow fermentation. Enjoy the tangy, probiotic goodness!
Note On Pressure And Leaking:
Because our fermented products are alive and full of active cultures, they can release natural gases over time. This may occasionally cause pressure to build up in the jar, pushing some liquid out. Don’t worry - it’s a normal part of the fermentation process, and your product is still safe and delicious. Just wipe the jar and refrigerate upon arrival.
Tips For Happy, Healthy Ferments:
Burp the jars during fermentation (open slightly to release pressure).
Do not cross contaminate. Always use clean spoons or forks for each ferment. Do not double dip fingers or utensils. The bacteria in the jar is happy so long as you do not introduce anything new.
Store ferments in the fridge to slow down the fizzing.
Kept in the fridge the ferments are good for eating for months. They have a 5 month shelf life.
