Scratch Lacto-Fermented Koji Cucumber Pickles 500ml

$12.00

Scratch's cucumber pickle is made using a base of shio-koji. For those new to this ferment, koji is the predominant mold used in the making of Sake, Miso & soy sauce. Using the enzymatic activity of the koji, combined with the uber-savoury lactic acid fermentation process, the result is one super tangy and uber satisfying pickle. Their koji cucumbers are also fermented with garlic, giving them a satisfying garlic tang.

These are the perfect sandwich pickle, we also highly recommend them as a delicious addition to cheese & charcuterie boards. Pro-tip: these cucumbers paired with your favourite mac n cheese dish are something to write home about!

Ingredients: Persian Cucumbers, Fresh Koji, Garlic, Kosher Salt

Description

Scratch's cucumber pickle is made using a base of shio-koji. For those new to this ferment, koji is the predominant mold used in the making of Sake, Miso & soy sauce. Using the enzymatic activity of the koji, combined with the uber-savoury lactic acid fermentation process, the result is one super tangy and uber satisfying pickle. Their koji cucumbers are also fermented with garlic, giving them a satisfying garlic tang.

These are the perfect sandwich pickle, we also highly recommend them as a delicious addition to cheese & charcuterie boards. Pro-tip: these cucumbers paired with your favourite mac n cheese dish are something to write home about!

Ingredients: Persian Cucumbers, Fresh Koji, Garlic, Kosher Salt

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