The humble carrot kraut works really well with smokey flavours, it can carry hearty spices and lends itself to sweet bakes. Enjoy it simply on toast with some smokey baba ganoush and lots of lemon and parsley. Mix into a salad or raw and roasted heritage carrots, cumin, mint and freekeh. Or substitute for fresh grated carrot in a carrot cake. 

One of the best-known ferments, this is spicy, rich and tart. It works really well with fatty proteins and cheeses and simple grains like white rice. Enjoy with avocado and feta on sourdough toast, topped with a fried egg. Or turn it into some kimchi pancakes with soy and sesame dipping sauce. You can also blend it into a paste and use it as a condiment or make some kimchi salt by rubbing a teaspoon into a pack of good quality sea salt flakes, spreading them thinly on a baking sheet and letting dry out in a warm, well-ventilated room. 

The zesty fermented apple and refreshing cucumber lift the earthy cabbage and carrot, while the scattering of quinoa grains pop and surprise to add texture and extra protein to this nutrition packed jar. Simply adding all of these ingredients again in their raw form (please cook the quinoa), with olive oil and mixed fresh herbs makes for a delicious salad. Include some harissa roast onions and pomegranate molasses and serve with shredded lamb or fried hallumi and flat bread for a hearty dinner. Or enjoy as part of a poached chicken or salmon rice bowl with tahini miso dressing. 

This vibrant, sunny kraut works really well with rich, spiced food, white fish and sweet dishes.
It’s a great accompaniment to curries, alongside yogurt and fresh herbs. It balances out the sweetness of a hummingbird cake in place of pineapple.
Or you can use some of the ferment liquor in a pineapple, coconut and mint smoothie to make it extra nutritious.

A more earthy spice, this is clean and savoury and compliments fatty, citrus flavours. Much like the smokey red chilli sauce, use this liberally in other sauces! Run it through some fresh tomato salsa. Drizzle it over avocado on toast with fresh lime and coriander. Mix it into baked black beans and serve with fried eggs and cornbread. Or drizzle on pulled pork tacos, with sour cream, avocado and pickled onions. 

It’s deep earthy flavour mixed with the spice lends itself nicely to sweet fatty foods, stone fruits and nuts. Add to a salad of radicchio, crumbly goats cheese, blood oranges and toasted walnuts. Include in a chocolate and beetroot brownie recipe for an extra punch of flavour. It goes fantastically with simple roast pork belly and apple. Or try including it in Indian thoran made with cabbage, coconut and spices; either cooking with it or stirring it through just before serving alongside cashews and fresh coriander. 

Robust and smoky. This kraut packs a punch with deep, complex, umami flavours that complement fatty, hearty food such as burgers or stews.

The simplest way to enjoy fermented chillis; this hot, smokey sauce works really well with sweet, rich foods. Try marinading some octopus or squid before grilling over charcoal. It can be added to hummus, sour cream, salsa, romesco.. any number of dips and sides to add an extra layer of flavour. It works well with shredded lamb flat breads, alongside pickled cabbage, tahini and salad. Or dash some in a sweetcorn fritter batter to liven it up.