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Ingredients: Hispi cabbage, Apples, Cucumber, Carrots, Kale, Quinoa, Garlic, Parsley, Red chilli, Amalfi lemon zest, Salt, Naturally occurring lactic acid cultures.

A spectacular combination of Kale and Quinoa, this is a really delicious salad like a ferment. In creating this recipe, we wanted to combine plant-based protein from black and red quinoa and rich in fibre kale. To achieve more diversity in nutrients, ferment to add to your diet. Raw kale is known as a nutritional powerhouse on its own, but when fermented, it is truly amazing. Crunchy apples and carrots add liveliness to the product while garlic and chilli provide antibacterial properties.

Enjoy on its own, as a part of your meal. Any salad bowl would benefit from Quinoa & Kale kraut. It also works really well with meat dishes, as all ferments help to digest heavier foods better.

Dairy & gluten-free, vegan.
Once open use in two weeks.