Flavour comes first!
Lacto-fermented vegetables are once again earning a place at the finest tables. But you do not need to be a Michelin-starred chef to enjoy them. This ancestral method has stood the test of time precisely because it is so simple.
New things can feel intimidating. People often ask us: “But how do you eat them?”
A philosopher might answer: “With a fork.”
And it really is that simple. Open a jar and let your appetite lead the way.
The golden rule: think “condiment”
Our best advice is to imagine them as condiments — living pickles. One or two generous tablespoons are enough to add colour, crunch and a lovely acidity to a dish.
Our ideas to get you started
- The classic: wonderful with raclette or fondue. The acidity cuts through the richness of the cheese beautifully.
- On the go: delicious in a burger, croque monsieur or cheese sandwich.
- For freshness: mixed into vegetable or pasta salads; the tangy juice gives your dressing a head start.
- For breakfast: perfect with a fried egg or on avocado toast.
- At apéritif time: simply serve on crackers with a glass of wine.
A story from home: with a baby in the house and little time to cook, we have even customised a frozen pizza. Black radish on top? A direct hit.
Raw or cooked?
Yes, you can heat them.
We sometimes add them to a broth at the end of cooking, or use them in a cauliflower and carrot lasagne. My brother even reinvented seafood sauerkraut by using fish instead of meat — delicious.
Do not overthink it: have a go!
More detailed recipes are on their way. In the meantime, enjoy them mindfully.