I'm a limited batch kimchi-kraut crafted from surplus cabbages and imperfect carrots from our amazing partners at FareShare Cymru. But I don't just do good - I taste good too! Smoky paprika, chipotle chilli flakes, and fresh red chillies combine for a bold kimchi-kraut mashup that won’t disappoint!
 
Eat me with... gooey quesadillas, steaming ramen, a crisp salad, or (highly recommended) straight from the jar!
 
SUITABLE FOR VEGANS - RAW - ALIVE - UNPASTEURISED
 
Disclaimer: Vegetables were harmed in the making of this product.
 
#FERMENTSFIGHTINGFOODWASTE
 
This smoky kimchi-kraut packs the usual kimchi punch with added depth from chipotle chilli flakes, gochugaru, smoked paprika, and nigella seeds. Unlike traditional kimchi, it's finely shredded for maximum coverage on sandwiches, toasties, salads, or ramen. This kimchi-kraut is mild to medium hot so won't blow your head off!
 
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 aged red miso for a vegan umami boost.
 
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 over 71,000 carrots from waste! 🥕
 
Our sauerkrauts and kimchis are for... Foodies, adventurous eaters, pickle lovers, gut-health pioneers, vegans - basically, YOU!
 
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!