This ferment is named after the Crafty Pickle inspirator (this is so a real word) Sandor Katz, legendary fermentation revivalist! Hopefully he'll approve of our rebellious twist on traditional kimchi – we’ve fused the heat of fresh chillies with the sourness of aged sauerkraut for a kimchi that you won’t be able to put down.
 
Eat me with... cheese toasties,  use to fire-up stir-fries and then cool down with an icy pint of beer or (and we highly recommend this) straight from the jar!
 
SUITABLE FOR VEGANS - RAW - ALIVE - UNPASTEURISED
 
Disclaimer: Vegetables were harmed in the making of this product.
 
#FERMENTSFIGHTINGFOODWASTE
 
Our hottest ferment is a kimchi-inspired sauerkraut fired up with fresh bird’s eye chillies as well as traditional smoky gochugaru chilli flakes. The heat is balanced by the salty-sour goodness of sauerkraut and subtle sweet-savouriness from carrots and spring onion.
 
We finely shred our kimchi-krauts to make sure you’ve got crunchy full coverage on your sandwich, cracker or pitta bread. Cutting our veg finely ensures maximum flavour distribution in every forkful, and we think it looks kind of pretty too 💚
 
Sauerkraut literally means ‘sour cabbage’ in German.
 
TANGY - SALTY - SAVOURY - SOUR
 
Salt is key for flavour and safety, selecting beneficial lactic acid bacteria. Fermentation unlocks bold flavours through the production of acids and volatile compounds. The signature sourness comes from lactic acid, with hints of acetic, malic, and propionic acids.
 
Kimchi means ‘submerged vegetables’ in Korean.
 
TANGY - SALTY - UMAMI - SPICY
 
A staple in Korean cuisine, kimchi is eaten with nearly every meal. Traditional versions use fish-based ingredients, but we opt for plant-based ingredients instead.
 
We use wild fermentation, meaning we don’t add pre-defined cultures but rely on naturally occurring bacteria. These microbes transform ordinary cabbage into something extraordinary!
 
Fermented vegetables are even safer than raw produce! Lactic acid bacteria lower the pH, outcompeting harmful microbes and enhancing flavour.
 
Fermented foods might support gut health, though strong scientific studies are still needed. While some companies claim ‘probiotic’ or ‘immune-supporting’ benefits, we simply promote our ferments as a healthy addition to a varied diet by showcasing vegetables in a different light and providing beneficial live microbes in every forkful.
 
How to eat:
Ingredient: Add flavour to soups, noodles, broths, and stews.
Side dish: Swap for coleslaw or salads.
Condiment: Replace chutneys, gherkins, and sauces.
Topper: Elevate toast, crackers, sandwiches, stir-fries, pasta, hot dogs, and burgers.
 
Leaking or bubbling jars? Don’t worry! This means your ferment is alive and active. Wipe up any leaks and enjoy as usual.
 
Since launching The Crafty Pickle Co. in 2019, we’ve partnered with the incredible charity FareShare, donating a percentage of every sale to support their work and using their ‘surplus-surplus’ (imperfect or excess food) in our production. To date, we’ve rescued the equivalent of over 71,000 carrots from waste! 🥕
 
Our sauerkrauts and kimchis are for... Foodies, adventurous eaters, pickle lovers, gut-health pioneers, vegans - basically, YOU!
 
Katz Kimchi-Kraut is great for those looking for top notch spice and sourness.
 
Passionate about flavour and education, our team (including a Registered Nutritionist) knows how to make ferments that taste great and do good. Want to try fermentation at home? Check out our workshops and blog for inspiration, recipes, and gut health tips!