Food

Tasty Black Pepper and Turmeric Organic Kimchi: a delicious blend of local, organic ingredient.

Loving Foods' organic turmeric kimchi is inspired by Korea, where fermenting vegetables and spices creates the superfood, kimchi. Loving Foods adds Celtic sea salt together with a wide variety of organic vegetables, herbs and spices. This one has a smooth-but-peppery twist.

Buy turmeric kimchi to use as a delightful side dish with your meals. Great with any meat or tofu. Adds a distinctive spicy flavour to vegetable dishes and salads. You will also love our turmeric and black pepper kimchi alongside pizza, scrambled or poached eggs, and comfort foods like cheese on toast. 

Order a flavour bomb of vitamins, minerals and raw vegetable goodness.

This is one of the healthiest ways to consume curcumin (the active ingredient in turmeric), as the fermentation process breaks down the turmeric to make it easier for your body to absorb. This product is rich in beneficial live bacteria, enzymes, vitamins and minerals, and the black pepper completes both the taste and health benefits, by aiding turmeric absorption and adding a smooth spicy twist.  

A fragrant sauerkraut with lemongrass and lime leaves, inspired by the flavours of the hot and sour Thai soup. We may have been known to eat this one straight out of the jar!

A firm favourite with Edinburgh Fermentarium's regular customers, this was one of their original recipes. This sunny sauerkraut is made with fresh turmeric root and fennel seeds. 

Eastern European fermented, organic cabbage packed full of natural goodness, taste and possibilities.

Just cabbage and Celtic sea salt - that’s it. You also need time. The result is super tasty and offers vitamins C and K, potassium, calcium and phosphorus. And it’s great in salad, with a sausage, even in a smoothie. Try not to cook it, just add it.

Our sauerkraut is teeming with beneficial live bacteria and keeps fermenting at room temperature - that’s how you know it’s the real thing. 

Inspired by the cocktail, but without the rum!

Fermented with lime, mint and spirulina to give this kraut its distinctive colour and fresh citrus kick. This magic blend is the perfect companion to spicy dishes and welcome anywhere you would normally crave the refreshing taste of mint. Try adding it to raita and it’s always a winner in tacos!

A kimchi for those of us who crave the deep spicy umami of traditional Korean kimchi. 

Although Korean kimchi comes in many different forms and recipes, in Korea, ‘Mak kimchi’ (???) is the name given to a recipe that is chopped, as opposed to the full head of cabbage being massaged while still intact (poggi).

In Edinburgh Fermentarium's ‘Mac Kimchi’, they pay respect to the traditional methods of Korean Mak kimchi and our own Scottish heritage of porridge making, whilst utilising locally grown veg when it is in season.

Firstly, they make a warm rice flour porridge which is then blended with garlic, ginger, onion, soy sauce and pear and the inimitable Korean ground chilli, gochugaru. This mixture is then massaged into the cabbage.

Edinburgh Fermentarium find making the kimchi with the porridge in this way imparts a deep, delicious umami taste to their kimchi with a mild heat. It makes a cracking Kimchi fried rice and we hope you love it as much as we do.

A traditional, naturally fermented, kimchi bursting with flavour and goodness. It goes great with avocado, tofu, rice dishes and cheeses. Or do it like they do in Korea and have it on the side of EVERYTHING!

Our traditional, naturally fermented, kimchi is bursting with flavour and goodness. It goes great with eggs, avocado, tofu, rice dishes, meats and cheeses. Or do it like we do and add it to the side of EVERYTHING!

Delicious organic kimchi: preserved, fermented vegetables and spices. Inspired by Korea and fermenting organic vegetables, spices and Celtic sea salt together, this is Loving Foods' take on classic live kimchi.

Usually presented as a side dish, kimchi is naturally cultured and high in vitamins, enzymes and beneficial live bacteria - as well as taste, of course. This flavour bomb of goodness also loves scrambled eggs, pizzas and even being the ‘crunch’ on melted cheese. Try it your way - if it’s good for you, it’s good for you.

Delicious organic kimchi: with a fiery, smoky twist.

Inspired by Korea and fermenting organic vegetables, spices and Celtic sea salt together, this kimchi follows a more traditional Korean recipe and is flavoured with tamari and smoked paprika.

Usually presented as a side dish, kimchi is naturally cultured and high in vitamins, enzymes and beneficial live bacteria - as well as taste, of course. This flavour bomb of goodness also loves scrambled eggs, pizzas and even being the ‘crunch’ on melted cheese. Try it your way - if it’s good for you, it’s good for you.

A simple cabbage recipe with ginger and cardamom pods, so delicious!

This recipe started as a Christmas special, but it was so popular that Edinburgh Fermentarium added it to their regular range. Fermented figs tastes great with vegan cheese or charcuterie, and can be used for sweet dishes, as an ingredient or like a jam or chutney!

This mildly spiced, naturally fermented, sauerkraut is aromatic, sweet and tangy. It’s bursting with flavour and goodness. Pack even more nutritional power into your next salad with this kraut or pair it with your favourite cheese, smoked salmon or sausage!

While this is not a traditional Kimchi recipe, it has been confirmed by many Kimchi lovers and critics alike as being thoroughly delicious (and incredibly moreish)!

It’s allium and fish sauce free, spicy, but not too hot and fragrant with the tangy spices of nigella, coriander and cumin.

Edinburgh Fermentarium use a combination of Napa cabbage, white cabbage, mooli, bell pepper, chilli and ginger with the added texture and sweetness of chopped and grated carrot.

One of Edinburgh Fermentarium's classic original recipes, the Braw Slaw is a magic blend of beetroot apple and cabbage which is sure to bring a fruity splash of colour to your dishes.