Beets: Diced and spiked with organic ginger and pink salt, these so-darned-purple living beets are a stunner. Barrel-fermented three weeks before being hand-packed into mason jars, they’re suited for pairing with anything not already purple. They are dee-lish. And always, made with 100% pure Himalayan pink salt.
Wild Fermented, Raw, Vegan, Gluten Free, Pro-Biotic, Enzyme Rich
Carrots: Sliced and mixed with organic garlic and Nova Scotia Dulse flakes, these bright beauties have expanded the realm of the possible. Dulse is a sea vegetable incredibly rich in iodine, it tastes great, and looks pretty cool because it’s purple. Barrel-fermented three weeks before being hand-packed into mason jars, these tangy carrots are ideal paired with almost anything except breakfast cereal or cake. And always, made with 100% pure Himalayan pink salt.
Organic raw veg, himalayan salt.
Must be kept in the fridge.
Use the left over brine for dressings or add to savoury drinks like a clean caesar!