Superkraut
The one that makes your plate look intentional.
Red and green cabbage fermented together with a hint of apple, Ruby is the gentlest kraut in the fridge — mellow, slightly sweet, and that colour. It's the one kids will actually eat, the one that makes a simple plate look considered, and the one guests ask about. Don't underestimate it.
Great with:
• Pulled pork sliders or a crispy chicken sandwich
• As a coleslaw alternative — no mayo required
• Tossed through an autumn kale salad
Ingredients: Green cabbage, red cabbage, apple, pink Himalayan salt, spices.
May contain: Nuts, sesame, soy.
Bright, coastal, and a little unpredictable.
Organic preserved lemons bring a deep, mellow citrus funk — not sharp, more like sunshine that's had time to think. Fresh ginger adds heat at the back, and a blend of dried sea vegetables gives it that subtle umami edge you didn't know you were missing. This one surprises people.
Great with:
• Fish tacos or grilled salmon
• Greek salad or a smoked salmon bagel
• Any grain bowl that needs a lift
Ingredients: Green cabbage, organic preserved lemons, pink Himalayan salt, ginger, organic sea vegetable blend.
May contain: Nuts, sesame, soy.
Wellness without the compromise.
Fresh turmeric, ginger root, spicy garlic, cayenne, and black pepper — the black pepper is there for a reason (it activates the turmeric's curcumin, for those keeping score). This is the one people reach for when they want food that does something for them, without tasting like a supplement. Warming, complex, genuinely delicious.
Great with:
• Grain bowls and lentil soups
• Tucked into a breakfast burrito or scrambled eggs
• Alongside anything that benefits from a golden kick
Ingredients: Green cabbage, carrot, pink Himalayan salt, garlic, ginger, turmeric, cayenne, black pepper.
May contain: Nuts, sesame, soy.
The Crunch of Enchantment
Dukkah
Hot Sauces
Five ingredients. Permanent fridge resident.
Bell pepper, Thai chili, onion, garlic, salt — that's the whole list. No vinegar, no sugar, no filler. What fermentation does with those five things is the point. The result is a smooth, medium-heat sauce with a rounded depth that works with almost everything. This is the one that lives on the table, not in the back of the fridge.
Great with:
• Morning eggs or a fried egg sandwich
• Swirled into pasta sauce or beef stew for hidden depth
• On the table for everything else
Ingredients: Bell pepper, Thai chili, onion, garlic, pink Himalayan salt.
May contain: Nuts, sesame, soy.
Raw. Alive. Crunchy in ways jarred cabbage has no business being. Our small-batch krauts are never pasteurised, never rushed, and never boring. Each one is fermented to that sweet spot where tang meets snap — and your gut notices the difference.
The classic that started it all.
Earthy, aromatic, and deeply satisfying — this is fermentation at its most elemental. Cabbage, salt, time, and a carefully chosen handful of herbs: dill, caraway, mustard seed, bay leaf. Nothing hidden, nothing extra. Just the flavour that's been on European tables for centuries, made with more care than you'll find anywhere else.
Great with:
• Stacked on a Reuben or grilled sausage
• Folded into potato salad
• Eaten straight from the jar at midnight
Ingredients: Green cabbage, pink Himalayan salt, dill weed, caraway seed, mustard seed, bay leaf.
May contain: Nuts, sesame, soy.
Most hot sauces lead with vinegar or sugar. Ours lead with fermentation. We let the peppers transform slowly in small batches, which builds layers of savoury depth you can't shortcut. The heat is real — but it's the flavour that keeps people coming back.
Garden-bright with a campfire finish.
Fresh jalapeños fermented with bell pepper, onion, garlic, and lime juice — then finished with a touch of natural hickory smoke. The smoke isn't loud; it's a quiet note that rounds out the heat and stops the sauce from being just another green hot sauce. Fresh, punchy, and unexpectedly versatile.
Great with:
• Fish tacos, burritos, loaded nachos
• Mixed into guacamole or avocado toast
• Drizzled over roasted corn or grilled vegetables
Ingredients: Bell pepper, jalapeño, onion, lime juice, garlic, pink Himalayan salt, spices, natural hickory smoke concentrate.
May contain: Nuts, sesame, soy.
All the soul of kimchi. The crunch stays.
Classic kimchi uses napa or savoy cabbage — delicious, but it goes soft. We use green cabbage so it keeps that signature snap all the way to the bottom of the jar. Daikon, carrot, green onion, garlic, ginger, tamari, and red pepper flakes do the rest. Deeply savoury, medium heat, and 100% vegan.
Great with:
• Ramen, fried rice, or anything Korean-inspired
• A grilled cheese sandwich (try it)
• Scrambled eggs or a breakfast bowl
Ingredients: Green cabbage, daikon, carrot, green onion, pink Himalayan salt, organic tamari (water, soybeans, salt, alcohol), garlic, ginger, red pepper flakes.
May contain: Nuts, sesame.
The sweetest one. Also the hottest.
Real mango pulp meets fiery habanero — fermentation tames the fruit's sugar while pulling out the habanero's tropical floral notes, creating something that reads simultaneously as bold and beautiful. The colour alone is worth it. A few drops of this on the right dish is a complete flavour transformation.
Great with:
• Glazed over grilled chicken wings or pork ribs
• Spiked into a fresh fruit salsa or pico de gallo
• Stirred into a coconut milk curry for a tropical kick
Ingredients: Bell pepper, habanero, onion, mango pulp, ginger, pink Himalayan salt, turmeric, spices.
May contain: Nuts, sesame, soy.
Pro tip: Since there's no added vinegar or sugar, these sauces meld into food rather than sitting on top of it.
A few drops is often all you need — they enhance rather than overpower.
Egypt's answer to the question: what does this dish need?
Roasted almonds and pumpkin seeds, toasted until they hum, blended with six carefully chosen spices and a subtle hit of chili. Crunchy, nutty, aromatic, and deeply savoury — dukkah is the pantry staple most kitchens don't know they're missing until they have it. Once it's on the table, it gets used on everything.
Great with:
• Crusty bread dipped in olive oil then dukkah — the classic
• Pressed onto salmon, chicken, or roasted squash before cooking
• Scattered over avocado toast, hummus, or a fried egg
• Tossed through salads or over roasted broccoli for crunch and depth
Pro tip: Keep a jar on the dining table. Once people start dukkah-ing their food it's very hard to stop.
Ingredients: Roasted almonds, pumpkin seeds, spices, chili.
May contain: Nuts, sesame, soy.
Cultured Dressings
The elevated everyday classic.
Fresh garden herbs and Dijon mustard blended with the aromatic brine of our Dill Caraway Superkraut. Silky, savoury, and familiar in the best way — this is the dressing that turns a simple salad into something you'd order at a restaurant.
Great with:
• Classic Caesar or a crisp romaine salad
• Drizzled over roasted potatoes or folded into coleslaw
• As a dip for fresh vegetables or a spread on a sandwich
Ingredients: Extra virgin olive oil, Dill Caraway Superkraut brine, fresh herbs, Dijon mustard, garlic, pink Himalayan salt.
Sunshine in a bottle.
Fresh turmeric, a hint of maple, and the golden brine of our Turmeric Ginger Superkraut. Bright, warming, and just sweet enough to keep things interesting — this is the dressing for anyone who wants their food to do more than just taste good.
Great with:
• Roasted root vegetables and colourful Buddha bowls
• As a zesty marinade for grilled chicken, salmon, or halloumi
• Drizzled over warm quinoa with toasted seeds and dried fruit
Ingredients: Extra virgin olive oil, Turmeric Ginger Superkraut brine, fresh turmeric, maple syrup, apple cider vinegar, pink Himalayan salt.
Enquire about this wonder
Made from the living brine of our Superkrauts — the tangy, probiotic-rich liquid that most people pour down the drain. We use it in place of vinegar, blend it with extra virgin olive oil, and build dressings that are genuinely good for you without tasting like they're trying to be. No artificial stabilisers. No cheap seed oils. Just liquid gold.
Note: Because we use real olive oil and no stabilisers, these dressings will solidify slightly in the fridge. Set them on the counter for a few minutes and give them a good shake — that's not a flaw, it's a feature.
Pro tip: All four dressings work well as marinades — the cultured brine tenderises proteins naturally while adding flavour. Marinate for at least 30 minutes, or overnight for something really worth talking about.
The one that converts picky eaters.
Deep balsamic notes balanced with the brine of our Ruby Superkraut and a touch of local berry jam. Slightly sweet, well-rounded, and genuinely kid-approved — this is the dressing that makes people eat their vegetables without being asked twice.
Great with:
• Massaged kale salads or creamy goat cheese toast
• Drizzled over roasted beets or a caprese-style plate
• The secret weapon for getting vegetables onto plates without negotiation
Ingredients: Extra virgin olive oil, Ruby Superkraut brine, balsamic vinegar, local berry jam, pink Himalayan salt.
The fifth-taste powerhouse.
Fresh ginger, miso paste, and nutritional yeast fuelled by the punchy brine of our Kimchi Superkraut. Deep, complex, and savoury in a way that's hard to put down — this is the dressing that makes an ordinary grain bowl feel like a considered meal.
Great with:
• Asian-inspired grain bowls and noodle salads
• Drizzled over stir-fries or used as a dipping sauce
• As a marinade for tofu, tempeh, or grilled chicken
Ingredients: Extra virgin olive oil, Kimchi Superkraut brine, fresh ginger, miso paste, nutritional yeast, garlic, pink Himalayan salt.
Chimichurri
Preserved Lemons & Paste
All the flavour. None of the chopping.
The whole lemons blended into a concentrated paste — the quickest route to that preserved lemon depth when you don't have time to dice. Intense, smooth, and precise. A teaspoon does what a whole lemon can't.
Great with:
• Whisked into dressings and marinades
• Swirled into hummus, labneh, or Greek yogurt
• Added anywhere a dish feels flat — it raises the ceiling
Pro tip: A little goes a long way. Start with half a teaspoon and taste before adding more. This is flavour alchemy, not a garnish.
Ingredients: Organic lemons, pink Himalayan salt.
Organic lemons packed in Himalayan pink salt and fermented for months in their own golden juices. The result is something the grocery store version cannot replicate: tender, intensely savoury, and umami-rich in a way that's hard to explain until you taste it. North African tradition, made on Pender Island.
Argentina's greatest contribution to the condiment world. Made here, made properly.
Bright curly parsley, raw apple cider vinegar, and extra virgin olive oil — the foundation of a real chimichurri, built for both the grill and the fridge raid. Spicy garlic, a hit of heat, and herbs that change with the season. No cilantro. Ever. The Great Cilantro Divide is real and we've taken a position.
Use it before the fire hits the meat as a marinade, or cold as a finishing sauce. Use it on roasted cauliflower, grain bowls, grilled fish, or a Tuesday night burger. It genuinely doesn't matter — this sauce makes things taste better.
Great with:
• Grilled meats, fish, and roasted vegetables
• Drizzled over grain bowls or stirred into hummus
• As a marinade or a finishing sauce — both work
Pro tip: Keep it cold and give it a minute to come to temperature before serving — the olive oil will solidify slightly in the fridge, which is a sign of quality, not a flaw.
Sliced, diced, and endlessly useful.
The rind is where the flavour lives — deeply savoury, citrusy without being sharp, with a softness that only months of salt fermentation can create. Use them in small amounts to add a layer of flavour that makes people ask what your secret is.
Great with:
• Chopped into tajines, stews, or roasted chicken
• Thin slices over grilled fish or roasted cauliflower
• Roughly chopped through Greek salad, couscous, or pasta
• A single slice dropped into a gin or vodka cocktail
Ingredients: Organic lemons, pink Himalayan salt.