Crunchy and sour, these pickles are fermented with dill and garlic for a final product that’s both fragrant and scrumptious!

This deceptively simple recipe will allow you to enjoy the most summery of combinations during the cold winter months, when the fresh, flavorful tomatoes and basil of the warmer season are long gone.

Lemon preserves are a staple of Northern African cooking. Both sour and salty, they are the perfect addition to tajine, couscous and roast chicken. Plus, with only two ingredients, they couldn’t be easier to make!

Part salad and part relish, this not-so-distant relative of sauerkraut is made of fermented cabbage (red cabbage in our case) and fermented carrots. It’s often served as a side to pupusa, a type of thick, corn-based pancake.

These fermented beet slices are as delicious as they are easy to make. Tuck them in sandwiches, add them to salads or just eat them as a snack! They’ll taste amazing everywhere.

Hurray for veggie medleys! This combination of cucumbers, carrots, leek, and cauliflower is tasty, colorful and packed with vitamins.

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