Fermented vegetables
Black Radish
CHF 14.50
Just a pinch of salt, just enough to throw everyone off. Each person has their own memory: mushroom, mustard, caramel… the magic of fermentation.
Fermented vegetables
Just a pinch of salt, just enough to throw everyone off. Each person has their own memory: mushroom, mustard, caramel… the magic of fermentation.
For this fermentation, we opted for simplicity: the black radish, in its natural state.
Highly prized in Germanic countries, it is one of the most striking examples of the transformation wrought by lacto-fermentation. Compare it to a raw black radish: the spiciness mellows, the texture evolves, and new flavours emerge. All the magic is there.
This is perhaps the jar to try to truly understand what fermentation can bring to a vegetable.
Crunchy and full of character, it pairs wonderfully with burgers, green salads, potatoes, or polenta, and easily adds a vibrant and visually appealing touch to any dish.
Origin
Swiss
In the same spirit
The king of the tagine, the star of the stew, the messenger of the sun preserved in a small jar.
Total Carrot! A fruity, fermented salad that goes with everything. You should always have some on hand.
The long fermentation of these raw, organic aubergines, grown in Switzerland, allowed them to acidify naturally. That was the idea: to avoid cooking and lemon, letting the process unfold in the mystery of the fermentation jar. The result is fruity and meltingly tender, and our specially blended spice mix gives this dish its unique character. To savour this aubergine caviar and unlock its full richness, simply add a generous drizzle of olive oil. This will balance the natural acidity of the fermentation and create the magic of a preparation made with raw aubergine. A touch of tahini (sesame paste) could add extra depth, and it will be excellent on toast, with hummus, or alongside sardines.