Chef's Ingredients are ferments straight from the fridge for you to use in your home cooking, juices and desserts.
Fermented Ginger and Lemon
Two foods that have always gone hand in hand, Flavours, aromatics and sensations. Ginger has long been known to aid with the digestion and lemon is an amazing source of vitamin C amongst other things.
Great for stir frys and curries, sweet baking, savoury baking and lets not forget an amazing Tissane in the morning with hot water and honey!
Fermented Horseradish
During the fermentation, the searing heat of horseradish mellows allowing the imbiber the chance to taste the gorgeous earthy flavours of the horseradish root itself.
Fermented Garlic with Black Peppercorns
Like garlic? You will love this! The fermentation mellows the often acrid taste of raw garlic and passes on a taste not unlike that of roasted garlic with a touch of black peppercorn in to aid the uptake of the fantastic Allicin - a compound believed to aid in the prevention of certain cancers (it may also help to lower blood sugar, cholesterol and blood pressure).
Use it anyway you would its un-fermented counterpart. My favourites include: Aioli, garlic mash, creamy garlic pasta sauce, stirfrys and curries and finally bread baked with garlic (different to garlic bread - I swear!)
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