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.
Ingredients
Organic raw veg, himalayan salt.
Storage Tips
Must be kept in the fridge.
Culinary Tips
Use the left over brine for dressings or add to savoury drinks like a clean caesar!