First they lacto-ferment finely sliced red onions with salt for several weeks. Then when they’re at the perfect point of acidity, flavour and texture, they add a delicate pickle juice…

First they lacto-ferment finely sliced red onions with salt for several weeks. Then when they’re at the perfect point of acidity, flavour and texture, they add a delicate pickle juice to slow fermentation, and to lift and freshen the onions. The onions are  more palatable than a pickled onion, which are usually very ‘vinegary’.  They have a low acidity, a hint of sweetness, and more onion flavour.  These are very versatile – use them to bring a note of acidity to sandwiches, salads, burgers, sharing boards, serve with cheese or charcuterie and many more…

These products are best kept in the fridge. This is because, they are ‘raw, live and unpasteurised’ and so full of the heathful gentle bacterias and pro-biotics. If they get warm, they will begin to ferment again, the living bacteria will produce carbon dioxide, the lid may bulge, and liquid may begin to leak out under the pressure. This is perfectly natural and demonstrates the bio-activity of the products. This does not mean the products have ‘gone off’.