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If Life gives you Lemons, make Lemon Sriracha!
Sriracha, the hot sauce from Thailand isn’t an insider tip anymore, as with many traditional recipes, there are many Sriracha versions, countless variants that can be found on Vietnamese street food as well as on pizza or burgers.
For our bright yellow Lemon Sriracha, we ferment yellow aromatic peppers and garlic for about two months. A real depth of flavour and millions of living microorganisms are the result of our slow fermentation. The highlight are the preserved salt lemons, which bring a special freshness and fruitiness.
Sun-yellow Habanero chillies which are specially grown there for us, ensure the typical heat. A little cane sugar and white wine vinegar round off the taste.
By the way, we only use "rescued peppers" for our sauces, i.e. peppers that are not for sale because they are too small or crooked, for example.
This bright, sun-yellow sauce goes particularly well with rice and Asian (noodle) dishes, but a simple sandwich also enjoys an exotic touch.
*** mild heat level and incredible full of flavour. ***
Yellow Pepper* (62%), Garlic*, Cane Sugar*, Lemon* (4,4%), White Wine Vinegar*, Natural Salt, Chilli* (1%), Thickener: Guar Gum*
*Certified organic ingredients
We are Patka and Martin and started “PAMA - Plant Based Kitchen”, 2011 in East London. 2017 we moved our ferments artisan production on the well-known "Sheepdrove Organic Farm" in Lambourn, West Berkshire.
Here, surrounded by nature and healthy air, we produce our gourmet sauerkraut and other fermented specialties. We want to enrich your life with our high-quality, fermented products and make you happier.
We'll show you why we make fermented foods and how you can enjoy them. Everyone knows "sauerkraut" and many know how healthy it is - but of course it has to be naturally fermented and organic sauerkraut.
Cultured foods have been an integral part of traditional diets for thousands of years and are essential to a long and vibrant life.
Therefore, we pay strict attention to quality and, above all, the natural fermentation process: without the addition of water, vinegar or heat.
Teaming up with trillions of friendly bacteria and enzymes that aid digestion and repopulate the gut microbiome.
How do we ferment our Krauts?
To start the "wild fermentation" we mix the vegetables with the right amount of salt and pack them tight into barrels - not a regular salt - we use only high quality "Luisenhaller depths" salt which is guaranteed micro plastic free, unrefined and additive free.
The salt protects the vegetables from rotting and mould to appear until sufficient lactic acid bacteria have been formed during the fermentation process.
These procedures have been used already by our grandparents to preserve vegetables. The "wild fermentation" naturally causes the vegetables to ferment, so we do not need any starters or water mixed with salt.
The fermentation process takes at least 4 weeks, it is monitored daily to produce our high-quality gourmet sauerkraut and pickles.
Our Krauts are made observing traditional methods and our vegetables are sourced from biodynamic and organic farmers.
We hope that we could inspire you for fermented vegetables / sauerkraut and are looking forward to your feedback.
Click here to play our podcast interview with Martin Theoboldt, co-founder of PaMa, to learn more about the art of sauerkraut making and how they make their beautiful products.
Store refrigerated 1-8 deg C.
Once opened, consume within 3 weeks.
Best before: 12 months from manafacturing date.