Food

Bargain Basement reason: SHORT-DATED. BB 17/11/24. 25% DISCOUNT APPLIED

Organic Scottish oat flakes.

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!

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!

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. 

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

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!

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.

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.

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.

Pure Spanish tradition! This is El Avion Pimenton, which can be found in every Spanish kitchen and adds a personal touch to many dishes.

Hello, I'm 100% organic peaches, banana, yoghurt, oats + rice - with a dash of lemon juice and nothing else added, not even water.

Hello, I'm 100% organic pureed strawberries, apples + a dash of lemon juice - with nothing else added.

Marzipan is the ideal topping for fruit cakes. One packet of marzipan is sufficient to cover the top of a 20cm (8inch) round cake or an 18cm (7 inch) square cake.

Marzipan is the ideal topping for fruit cakes. One packet of marzipan is sufficient to cover the top of a 20cm (8inch) round cake or an 18cm (7 inch) square cake.

Delicious with ice cream or or diced as an ingredient for cakes, biscuits and chutneys.

Delicious with ice cream or or diced as an ingredient for cakes, biscuits and chutneys.

These Italian chestnuts have been carefully harvested by hand, dried, peeled, cooked and pouch sealed to maintain their sweet nutty flavour.

Picked and packed at their point of ripeness to be enjoyed all year round. Grown in rich, well-drained, moist soil, sour cherries are prized for their qualities in home-baked pies and tarts.