Kraut

A large round wooden grazing board loaded with cheese, crackers, fresh figs, berries, dried fruit and three bowls of Fermary kimchi and kraut, with three Fermary jars beside it.

Thick-cut, homemade-style toast. Deeply savoury Olives Et Al tapenade. A generous forkful of Fermary kraut to bring brightness, crunch and live-cultured sharpness.

This is less of a recipe and more of a very good idea. Best made with a rustic, non-symmetrical loaf, sliced thick and toasted until golden at the edges. The tapenade brings richness and Mediterranean depth, while Fermary kraut cuts through with acidity, texture and fermented flavour.

Juicy pear, Gorgonzola and toasted walnuts over bitter leaves with Fermary Classic Beet Kraut - elegant, seasonal and gut-loving.

Creamy labneh topped with Fermary Smoke & Spice Kraut, olives and za’atar - simple, probiotic and delicious.

Creamy hummus topped with Fermary Smoke & Spice Kraut, dukkah and crisp veggies - simple, colourful and probiotic-packed.

A savoury breakfast of greens, runny eggs and cashew cheese topped with Fermary Smoke & Spice Kraut - creamy, comforting and probiotic-rich.

Crispy smashed new potatoes with beet–bean mash and tangy Fermary Beet Kraut - a vibrant, gut-loving plate full of fibre and flavour.

A vibrant winter salad with roasted beets, Blood Oranges, bitter lettuces and a probiotic hit of Fermary Classic Beet Kraut.

A vibrant beet hummus bowl with Fermary Beet Kraut, courgettes, herbs, and walnuts - colourful, creamy, and probiotic-rich.