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Organic Spiced Beetroot Pickles are a real show stopper. We love them with olive oil, parmesan and fresh truffle. They are also a great sandwich filling.
Our pickles are naturally fermented in a cloudy brine created from spring water and natural salt. NO vinegar or heat is added.
ORGANIC & LOCAL: We only use highest quality, organic and biodynamic ingredients. We are certified with the biodynamic association. We traditionally ferment in barrels for at least 5 weeks. Based at Sheepdrove Organic Farm in West Berkshire, UK.
RAW + LIVE: No vinegar, water or heat is added to our unpasteurised Kraut. It supports your gut microbiome with beneficial bacteria which helps our gut to maintain a healthy population of good bacteria (gut flora). It helps us to extract more nutrients from the food we eat. Ferments are high in vitamin C, boosting the immune system.
LOW CALORIE: Our pickles are sugar free and low in calories.
SALT: Luisenhall is the last deep salt pan in operation in Europe. The salt is extracted as concentrated brine from a depth of 450 meters. The salt comes from an ocean that once existed and which dried up 250 million years ago. Since humans did not exist at that time, they also had no opportunity to pollute this sea. Our salt is so pure, original and valuable. It's unadulterated and free of any chemical additives.
PRESERVED THROUGH FERMENTATION: The oldest way to preserve seasonal produce is natural fermentation. Our products have a 3-6 month shelf life - it’s perfect to buy it in bulk.
SUSTAINABLE: We are planting 2 trees for every online order. We also say NO to PLASTIC and you can return our packaging to us. We ship orders out once per week using the carbon neutral, dpd premium courier. We are proud Slow Food UK supporters.
*beetroot, *onion, luisenhaller salt, *fresh dill, *black pepper, *coriander seeds, *star anise, *brown mustard seeds, *fennel seeds, *garlic, *chilli, *ginger, *bayleaf, spring water and nothing else but love & time!
*= 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.
Must be kept refrigerated. In the event of a white film appearing (which are harmless yeasts) due to air, merely skim off. Liquid may overflow due to ongoing fermentation. Once opened consume within 10-14 days.