FERMENTED FRIENDS - 200ml x 3 pack

Umeboshi Salsa - organic Tasmanian ume fermented in their own juice, sun dried for 3 days, then blended with purple shiso, Vietnamese mint and finished with a little allium oil to balance the salt and acidity. Drizzle sparingly on your rice bowl or use as a base for a delicious and complex dressing for salads, meats, seafood and vegetables. Shake well and keep in the fridge after opening. 

Turmeric + Ginger Salsa - all organic rhizomes (grown in Natural Bridge) fermented in a giant ceramic crock with organic daikon and water from Kunanyi.  This salsa is vibrant and zesty; use as you would fresh lemon; great with any seafood, to finish pan (or wok) fried greens or to pimp your curry or beurre blanc. Shake well and keep in the fridge after opening. 

Gooseberry and Dill Pickle Salsa ~ last summer’s gooseberry boshi meets last summer’s dill pickles with fresh dill + tarragon from my garden and a grind of green Sichuan pepper. Sour, fresh + fragrant. Excellent dressing cucumbers and/or tomatoes (with or without olive oil) or with anything seafood (particularly oysters). Shake well and keep in the fridge after opening.