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HOT OFF THE PRESS 🗞️

This weekend, we were thrilled to be featured in @thetimes

A few weeks ago, Peter — our Founder — welcomed Tony Turnbull, Food Editor of The Times, to CULTJAR HQ on our Somerset farm.

Tony had first interviewed Peter 15 years ago, back when he was opening restaurants in London with his then business partner, the late Terence Conran — so it felt like a wonderful full-circle moment.

We loved reading Tony’s words over coffee on Saturday morning — and discovering that our jars have turned him, like so many of you, into a true fan of fermented foods.

“I’ve been firmly in the ‘hold your nose, it’s good for you’ camp for a while, but Cultjar’s ferments have none of that sour funk of many more commercial rivals, and notably retain more of the crunch of the vegetables.”

From sceptic to convert — we’ll take that. 🥒✨

#smallbusiness #founder #press #CULTJAR

HOT OFF THE PRESS 🗞️

This weekend, we were thrilled to be featured in @thetimes

A few weeks ago, Peter — our Founder — welcomed Tony Turnbull, Food Editor of The Times, to CULTJAR HQ on our Somerset farm.

Tony had first interviewed Peter 15 years ago, back when he was opening restaurants in London with his then business partner, the late Terence Conran — so it felt like a wonderful full-circle moment.

We loved reading Tony’s words over coffee on Saturday morning — and discovering that our jars have turned him, like so many of you, into a true fan of fermented foods.

“I’ve been firmly in the ‘hold your nose, it’s good for you’ camp for a while, but Cultjar’s ferments have none of that sour funk of many more commercial rivals, and notably retain more of the crunch of the vegetables.”

From sceptic to convert — we’ll take that. 🥒✨

#smallbusiness #founder #press #CULTJAR

HOT OFF THE PRESS 🗞️

This weekend, we were thrilled to be featured in @thetimes

A few weeks ago, Peter — our Founder — welcomed Tony Turnbull, Food Editor of The Times, to CULTJAR HQ on our Somerset farm.

Tony had first interviewed Peter 15 years ago, back when he was opening restaurants in London with his then business partner, the late Terence Conran — so it felt like a wonderful full-circle moment.

We loved reading Tony’s words over coffee on Saturday morning — and discovering that our jars have turned him, like so many of you, into a true fan of fermented foods.

“I’ve been firmly in the ‘hold your nose, it’s good for you’ camp for a while, but Cultjar’s ferments have none of that sour funk of many more commercial rivals, and notably retain more of the crunch of the vegetables.”

From sceptic to convert — we’ll take that. 🥒✨

#smallbusiness #founder #press #CULTJAR

A New Year Message from Peter our Founder…

As we head into the New Year, I want to begin with a heartfelt thank you for your support over the past twelve months. It’s been a significant year for CULTJAR—one that’s seen us welcomed by many new stockists, our direct-to-consumer community grow far beyond expectation, and some truly exciting collaborations with restaurants we admire deeply.

When I started CULTJAR as a side project back in 2022—initially sparked by time spent in Copenhagen and working alongside top restaurant chefs that were incorporating all manner of fermented and pickled ingredients into their menus—it wasn’t always an easy sell closer to home. Convincing people in the UK that fermented foods could be about pleasure as much as health, and extend far beyond kimchi and sauerkraut, took time. Fast forward a few years, and I’d like to think that CULTJAR—alongside voices such as Tim Spector and others—has helped to shift that conversation. A quiet fermentation revival, one our gut microbiomes can truly get behind.

At its heart, CULTJAR has always been about creating jars of longer-lasting deliciousness. The health benefits are undeniable, but just as important is how effortlessly our jars fit into everyday life. Keep them in the fridge, then add a spoonful—or two—to eggs, meat, fish, pasta, rice, noodles or vegetables. No chopping, no prep—simply an easy, flavour-led way to increase the diversity of plants in your diet and edge closer to those 30-a-week targets.
Looking ahead, we have more exciting collaborations on the horizon and many barrels quietly fermenting, ready to be jarred and sent your way. Every jar you open has been made, packed and shipped on our Somerset farm by our small but brilliant team, and I couldn’t be prouder of what we’re building together.
If you enjoy our jars, please share them with friends and help keep the preservation revolution going. These methods are ancient for a reason—they allow us to honour the seasons, reduce waste, and enjoy delicious vegetables all year round.

Thank you for being part of the CULTJAR journey.

Here’s to a flavourful year ahead.
Peter

Launching today:

お土産 OMIYAGE by KOYA
@omiyage_bykoya

We are enormously excited to announce our latest collaboration with 4 new recipes!

Over the last few months, we’ve been working with Koya - the London noodle bar with a 15-year reputation for excellence, developing a completely new range of Japanese pickles and chilli oil. Each recipe is made according to recipes developed by Koya founder Shuko and brought to life with our expertise and care.

THE RECIPES:
Golden Beetroot Senmaizuke - ‘thousand slice pickle’
Fukujinzuke - Soy pickled daikon with ginger & chilli
Soy Pickled Cucumber - with ginger & kombu
Bitsy Chilli Oil - Sichuan peppercorns, cashews & sesame

🔥🛒 Shop these new, unique and delicious recipes at www.cultjar.co.uk

Launching today:

お土産 OMIYAGE by KOYA
@omiyage_bykoya

We are enormously excited to announce our latest collaboration with 4 new recipes!

Over the last few months, we’ve been working with Koya - the London noodle bar with a 15-year reputation for excellence, developing a completely new range of Japanese pickles and chilli oil. Each recipe is made according to recipes developed by Koya founder Shuko and brought to life with our expertise and care.

THE RECIPES:
Golden Beetroot Senmaizuke - ‘thousand slice pickle’
Fukujinzuke - Soy pickled daikon with ginger & chilli
Soy Pickled Cucumber - with ginger & kombu
Bitsy Chilli Oil - Sichuan peppercorns, cashews & sesame

🔥🛒 Shop these new, unique and delicious recipes at www.cultjar.co.uk

Launching today:

お土産 OMIYAGE by KOYA
@omiyage_bykoya

We are enormously excited to announce our latest collaboration with 4 new recipes!

Over the last few months, we’ve been working with Koya - the London noodle bar with a 15-year reputation for excellence, developing a completely new range of Japanese pickles and chilli oil. Each recipe is made according to recipes developed by Koya founder Shuko and brought to life with our expertise and care.

THE RECIPES:
Golden Beetroot Senmaizuke - ‘thousand slice pickle’
Fukujinzuke - Soy pickled daikon with ginger & chilli
Soy Pickled Cucumber - with ginger & kombu
Bitsy Chilli Oil - Sichuan peppercorns, cashews & sesame

🔥🛒 Shop these new, unique and delicious recipes at www.cultjar.co.uk

Launching today:

お土産 OMIYAGE by KOYA
@omiyage_bykoya

We are enormously excited to announce our latest collaboration with 4 new recipes!

Over the last few months, we’ve been working with Koya - the London noodle bar with a 15-year reputation for excellence, developing a completely new range of Japanese pickles and chilli oil. Each recipe is made according to recipes developed by Koya founder Shuko and brought to life with our expertise and care.

THE RECIPES:
Golden Beetroot Senmaizuke - ‘thousand slice pickle’
Fukujinzuke - Soy pickled daikon with ginger & chilli
Soy Pickled Cucumber - with ginger & kombu
Bitsy Chilli Oil - Sichuan peppercorns, cashews & sesame

🔥🛒 Shop these new, unique and delicious recipes at www.cultjar.co.uk

Launching today:

お土産 OMIYAGE by KOYA
@omiyage_bykoya

We are enormously excited to announce our latest collaboration with 4 new recipes!

Over the last few months, we’ve been working with Koya - the London noodle bar with a 15-year reputation for excellence, developing a completely new range of Japanese pickles and chilli oil. Each recipe is made according to recipes developed by Koya founder Shuko and brought to life with our expertise and care.

THE RECIPES:
Golden Beetroot Senmaizuke - ‘thousand slice pickle’
Fukujinzuke - Soy pickled daikon with ginger & chilli
Soy Pickled Cucumber - with ginger & kombu
Bitsy Chilli Oil - Sichuan peppercorns, cashews & sesame

🔥🛒 Shop these new, unique and delicious recipes at www.cultjar.co.uk

Launching today:

お土産 OMIYAGE by KOYA
@omiyage_bykoya

We are enormously excited to announce our latest collaboration with 4 new recipes!

Over the last few months, we’ve been working with Koya - the London noodle bar with a 15-year reputation for excellence, developing a completely new range of Japanese pickles and chilli oil. Each recipe is made according to recipes developed by Koya founder Shuko and brought to life with our expertise and care.

THE RECIPES:
Golden Beetroot Senmaizuke - ‘thousand slice pickle’
Fukujinzuke - Soy pickled daikon with ginger & chilli
Soy Pickled Cucumber - with ginger & kombu
Bitsy Chilli Oil - Sichuan peppercorns, cashews & sesame

🔥🛒 Shop these new, unique and delicious recipes at www.cultjar.co.uk

Launching today:

お土産 OMIYAGE by KOYA
@omiyage_bykoya

We are enormously excited to announce our latest collaboration with 4 new recipes!

Over the last few months, we’ve been working with Koya - the London noodle bar with a 15-year reputation for excellence, developing a completely new range of Japanese pickles and chilli oil. Each recipe is made according to recipes developed by Koya founder Shuko and brought to life with our expertise and care.

THE RECIPES:
Golden Beetroot Senmaizuke - ‘thousand slice pickle’
Fukujinzuke - Soy pickled daikon with ginger & chilli
Soy Pickled Cucumber - with ginger & kombu
Bitsy Chilli Oil - Sichuan peppercorns, cashews & sesame

🔥🛒 Shop these new, unique and delicious recipes at www.cultjar.co.uk

Thank you @obsfood and food editor Holly O’Neill for a lovely review of the Omiyage by Koya Golden Beetroot Senmaizuke.

Thank you @obsfood and food editor Holly O’Neill for a lovely review of the Omiyage by Koya Golden Beetroot Senmaizuke.

⁠Oh this recipe is about to be the taco(🙈) the town...⁠
⁠
TACO LOADED SWEET POTATOES⁠ 🌮🍠⁠
⁠
Guys, I’m bringing a little bit of extra gut health magic to you today. The ulimate power couple - sweet potatoes doing their fibre-rich thing, paired with a tangy, probiotic-packed fermented sauerkraut. ⁠
⁠
Obviously, we can’t forget our taco mix. I did whip up some turkey mince for a slightly leaner protein choice (but feel free to use whatever you have)!⁠
⁠
She’s hearty and a teeny bit messy (only if sliced open like mine🕺)...but my gosh is this plate full of personality.⁠
⁠
SERVES 2 ⁠
450g turkey mince (or beef, tofu or cubed chicken if you prefer)⁠
2 tbsp taco seasoning⁠
(optional salt if not in your seasoning) ⁠
3 tbsp olive oil (depending on fat content in the meat. I had lean mince, so needed 3 tbsp olive oil) ⁠
⁠
2 sweet potatoes⁠
Sauerkraut @cultjar⁠
1/2 avocado, diced ⁠
1 tbsp coriander, finely chopped⁠
Pink pickled onions⁠
⁠
YOG SAUCE ⁠
3 tbsp yog⁠
1 tbsp mayo⁠
Squeeze of lime⁠
Pinch of salt ⁠
1 garlic clove, minced⁠
1/2 - 1 tsp sriracha ⁠
⁠
Heat olive oil in a non-stick frying pan. Add meat of choice and cook until browned and cooked through, breaking up the meat with a spatula. Add taco seasoning and cook for 2 more mins. ⁠
⁠
Cook sweet potatoes in the oven, air fryer or microwave until soft in the centre. ⁠
⁠
Mix yoghurt ingredients together in a bowl and season to taste. ⁠
⁠
Cut open sweet potatoes and fluff with a fork. Option to drizzle in a little olive oil. Top with taco mince, kraut, avocado, coriander, yog sauce and optional pink pickled onions. ⁠

⁠Oh this recipe is about to be the taco(🙈) the town...⁠
⁠
TACO LOADED SWEET POTATOES⁠ 🌮🍠⁠
⁠
Guys, I’m bringing a little bit of extra gut health magic to you today. The ulimate power couple - sweet potatoes doing their fibre-rich thing, paired with a tangy, probiotic-packed fermented sauerkraut. ⁠
⁠
Obviously, we can’t forget our taco mix. I did whip up some turkey mince for a slightly leaner protein choice (but feel free to use whatever you have)!⁠
⁠
She’s hearty and a teeny bit messy (only if sliced open like mine🕺)...but my gosh is this plate full of personality.⁠
⁠
SERVES 2 ⁠
450g turkey mince (or beef, tofu or cubed chicken if you prefer)⁠
2 tbsp taco seasoning⁠
(optional salt if not in your seasoning) ⁠
3 tbsp olive oil (depending on fat content in the meat. I had lean mince, so needed 3 tbsp olive oil) ⁠
⁠
2 sweet potatoes⁠
Sauerkraut @cultjar⁠
1/2 avocado, diced ⁠
1 tbsp coriander, finely chopped⁠
Pink pickled onions⁠
⁠
YOG SAUCE ⁠
3 tbsp yog⁠
1 tbsp mayo⁠
Squeeze of lime⁠
Pinch of salt ⁠
1 garlic clove, minced⁠
1/2 - 1 tsp sriracha ⁠
⁠
Heat olive oil in a non-stick frying pan. Add meat of choice and cook until browned and cooked through, breaking up the meat with a spatula. Add taco seasoning and cook for 2 more mins. ⁠
⁠
Cook sweet potatoes in the oven, air fryer or microwave until soft in the centre. ⁠
⁠
Mix yoghurt ingredients together in a bowl and season to taste. ⁠
⁠
Cut open sweet potatoes and fluff with a fork. Option to drizzle in a little olive oil. Top with taco mince, kraut, avocado, coriander, yog sauce and optional pink pickled onions. ⁠

⁠Oh this recipe is about to be the taco(🙈) the town...⁠
⁠
TACO LOADED SWEET POTATOES⁠ 🌮🍠⁠
⁠
Guys, I’m bringing a little bit of extra gut health magic to you today. The ulimate power couple - sweet potatoes doing their fibre-rich thing, paired with a tangy, probiotic-packed fermented sauerkraut. ⁠
⁠
Obviously, we can’t forget our taco mix. I did whip up some turkey mince for a slightly leaner protein choice (but feel free to use whatever you have)!⁠
⁠
She’s hearty and a teeny bit messy (only if sliced open like mine🕺)...but my gosh is this plate full of personality.⁠
⁠
SERVES 2 ⁠
450g turkey mince (or beef, tofu or cubed chicken if you prefer)⁠
2 tbsp taco seasoning⁠
(optional salt if not in your seasoning) ⁠
3 tbsp olive oil (depending on fat content in the meat. I had lean mince, so needed 3 tbsp olive oil) ⁠
⁠
2 sweet potatoes⁠
Sauerkraut @cultjar⁠
1/2 avocado, diced ⁠
1 tbsp coriander, finely chopped⁠
Pink pickled onions⁠
⁠
YOG SAUCE ⁠
3 tbsp yog⁠
1 tbsp mayo⁠
Squeeze of lime⁠
Pinch of salt ⁠
1 garlic clove, minced⁠
1/2 - 1 tsp sriracha ⁠
⁠
Heat olive oil in a non-stick frying pan. Add meat of choice and cook until browned and cooked through, breaking up the meat with a spatula. Add taco seasoning and cook for 2 more mins. ⁠
⁠
Cook sweet potatoes in the oven, air fryer or microwave until soft in the centre. ⁠
⁠
Mix yoghurt ingredients together in a bowl and season to taste. ⁠
⁠
Cut open sweet potatoes and fluff with a fork. Option to drizzle in a little olive oil. Top with taco mince, kraut, avocado, coriander, yog sauce and optional pink pickled onions. ⁠

Giardiniera: Italy’s beloved pickled vegetable relish 🇮🇹

Every family has their own recipe passed down through generations - ours is made with thick-cut Mediterranean vegetables, tangy red wine vinegar & extra virgin olive oil, creating an irresistible chunky pickle (or, as we often call it, “a salad in a jar”).

Traditionally served with cured meats, cheese, grissini & focaccia… although we eat it straight from the jar 🥄

Perfect for whipping up a low-effort yet delicious salad or sharing over drinks with good company this summer ☀️🍷✨

Giardiniera: Italy’s beloved pickled vegetable relish 🇮🇹

Every family has their own recipe passed down through generations - ours is made with thick-cut Mediterranean vegetables, tangy red wine vinegar & extra virgin olive oil, creating an irresistible chunky pickle (or, as we often call it, “a salad in a jar”).

Traditionally served with cured meats, cheese, grissini & focaccia… although we eat it straight from the jar 🥄

Perfect for whipping up a low-effort yet delicious salad or sharing over drinks with good company this summer ☀️🍷✨

Giardiniera: Italy’s beloved pickled vegetable relish 🇮🇹

Every family has their own recipe passed down through generations - ours is made with thick-cut Mediterranean vegetables, tangy red wine vinegar & extra virgin olive oil, creating an irresistible chunky pickle (or, as we often call it, “a salad in a jar”).

Traditionally served with cured meats, cheese, grissini & focaccia… although we eat it straight from the jar 🥄

Perfect for whipping up a low-effort yet delicious salad or sharing over drinks with good company this summer ☀️🍷✨

Giardiniera: Italy’s beloved pickled vegetable relish 🇮🇹

Every family has their own recipe passed down through generations - ours is made with thick-cut Mediterranean vegetables, tangy red wine vinegar & extra virgin olive oil, creating an irresistible chunky pickle (or, as we often call it, “a salad in a jar”).

Traditionally served with cured meats, cheese, grissini & focaccia… although we eat it straight from the jar 🥄

Perfect for whipping up a low-effort yet delicious salad or sharing over drinks with good company this summer ☀️🍷✨

Heatwave Incoming… ☀️

Hot weather, cool picnics 🧺
Summer is finally kicking in - just in time for May half-term! With highs of 30+ degrees this weekend and next week 🥵, it’s time to get outside and enjoy it while it lasts!

Dust off the picnic basket, fill up the ice box, and don’t forget the star of the show… CULTJAR pickles & ferments 🥒✨

Too hot for prepping and planning? We’ve got you covered — low effort, gourmet, delicious. 😋

- A fresh loaf of bread, good cheese, English picnic classics (pork pies, sausage rolls), quality continental charcuterie, cold drinks, crisps, and a few of our jars to bring it all together. 👌🏻

Shop the new ‘Picnic’ page on our website, you’ll find everything you need for the ultimate CULTJAR picnic.

Heatwave Incoming… ☀️

Hot weather, cool picnics 🧺
Summer is finally kicking in - just in time for May half-term! With highs of 30+ degrees this weekend and next week 🥵, it’s time to get outside and enjoy it while it lasts!

Dust off the picnic basket, fill up the ice box, and don’t forget the star of the show… CULTJAR pickles & ferments 🥒✨

Too hot for prepping and planning? We’ve got you covered — low effort, gourmet, delicious. 😋

- A fresh loaf of bread, good cheese, English picnic classics (pork pies, sausage rolls), quality continental charcuterie, cold drinks, crisps, and a few of our jars to bring it all together. 👌🏻

Shop the new ‘Picnic’ page on our website, you’ll find everything you need for the ultimate CULTJAR picnic.

Heatwave Incoming… ☀️

Hot weather, cool picnics 🧺
Summer is finally kicking in - just in time for May half-term! With highs of 30+ degrees this weekend and next week 🥵, it’s time to get outside and enjoy it while it lasts!

Dust off the picnic basket, fill up the ice box, and don’t forget the star of the show… CULTJAR pickles & ferments 🥒✨

Too hot for prepping and planning? We’ve got you covered — low effort, gourmet, delicious. 😋

- A fresh loaf of bread, good cheese, English picnic classics (pork pies, sausage rolls), quality continental charcuterie, cold drinks, crisps, and a few of our jars to bring it all together. 👌🏻

Shop the new ‘Picnic’ page on our website, you’ll find everything you need for the ultimate CULTJAR picnic.

Heatwave Incoming… ☀️

Hot weather, cool picnics 🧺
Summer is finally kicking in - just in time for May half-term! With highs of 30+ degrees this weekend and next week 🥵, it’s time to get outside and enjoy it while it lasts!

Dust off the picnic basket, fill up the ice box, and don’t forget the star of the show… CULTJAR pickles & ferments 🥒✨

Too hot for prepping and planning? We’ve got you covered — low effort, gourmet, delicious. 😋

- A fresh loaf of bread, good cheese, English picnic classics (pork pies, sausage rolls), quality continental charcuterie, cold drinks, crisps, and a few of our jars to bring it all together. 👌🏻

Shop the new ‘Picnic’ page on our website, you’ll find everything you need for the ultimate CULTJAR picnic.

🥒🔥 THE BIG BRINE GIVEAWAY🔥🥒

We’ve teamed up with the amazing @wraptgiftsuk to bring you the ultimate Big Brine Box, packed full of bold, briny goodness.

Thanks to our lovely brands:
@vadaszdeli
@bloody_drinks
@cultjar
@syltpickling
@spudos_crisps
@wearethecurators
@tinnedcandle

Want in? Here’s how to enter:

•⁠ ⁠Must be UK based 🇬🇧
•⁠ ⁠Must follow @thebigbrinelondon & @wraptgiftsuk
•⁠ ⁠Tag a friend you’d share this with
(each tag = 1 entry… go wild 👀)

That’s it. Simple, salty, and seriously delicious.

Winner announced July 1st at 1pm and will be contacted via Instagram direct message 💚🥒

#pickling #londonevents #londoneats #competition brine

🥒🔥 THE BIG BRINE GIVEAWAY🔥🥒

We’ve teamed up with the amazing @wraptgiftsuk to bring you the ultimate Big Brine Box, packed full of bold, briny goodness.

Thanks to our lovely brands:
@vadaszdeli
@bloody_drinks
@cultjar
@syltpickling
@spudos_crisps
@wearethecurators
@tinnedcandle

Want in? Here’s how to enter:

•⁠ ⁠Must be UK based 🇬🇧
•⁠ ⁠Must follow @thebigbrinelondon & @wraptgiftsuk
•⁠ ⁠Tag a friend you’d share this with
(each tag = 1 entry… go wild 👀)

That’s it. Simple, salty, and seriously delicious.

Winner announced July 1st at 1pm and will be contacted via Instagram direct message 💚🥒

#pickling #londonevents #londoneats #competition brine

🥒🔥 THE BIG BRINE GIVEAWAY🔥🥒

We’ve teamed up with the amazing @wraptgiftsuk to bring you the ultimate Big Brine Box, packed full of bold, briny goodness.

Thanks to our lovely brands:
@vadaszdeli
@bloody_drinks
@cultjar
@syltpickling
@spudos_crisps
@wearethecurators
@tinnedcandle

Want in? Here’s how to enter:

•⁠ ⁠Must be UK based 🇬🇧
•⁠ ⁠Must follow @thebigbrinelondon & @wraptgiftsuk
•⁠ ⁠Tag a friend you’d share this with
(each tag = 1 entry… go wild 👀)

That’s it. Simple, salty, and seriously delicious.

Winner announced July 1st at 1pm and will be contacted via Instagram direct message 💚🥒

#pickling #londonevents #londoneats #competition brine

🥒🔥 THE BIG BRINE GIVEAWAY🔥🥒

We’ve teamed up with the amazing @wraptgiftsuk to bring you the ultimate Big Brine Box, packed full of bold, briny goodness.

Thanks to our lovely brands:
@vadaszdeli
@bloody_drinks
@cultjar
@syltpickling
@spudos_crisps
@wearethecurators
@tinnedcandle

Want in? Here’s how to enter:

•⁠ ⁠Must be UK based 🇬🇧
•⁠ ⁠Must follow @thebigbrinelondon & @wraptgiftsuk
•⁠ ⁠Tag a friend you’d share this with
(each tag = 1 entry… go wild 👀)

That’s it. Simple, salty, and seriously delicious.

Winner announced July 1st at 1pm and will be contacted via Instagram direct message 💚🥒

#pickling #londonevents #londoneats #competition brine

🥒🔥 THE BIG BRINE GIVEAWAY🔥🥒

We’ve teamed up with the amazing @wraptgiftsuk to bring you the ultimate Big Brine Box, packed full of bold, briny goodness.

Thanks to our lovely brands:
@vadaszdeli
@bloody_drinks
@cultjar
@syltpickling
@spudos_crisps
@wearethecurators
@tinnedcandle

Want in? Here’s how to enter:

•⁠ ⁠Must be UK based 🇬🇧
•⁠ ⁠Must follow @thebigbrinelondon & @wraptgiftsuk
•⁠ ⁠Tag a friend you’d share this with
(each tag = 1 entry… go wild 👀)

That’s it. Simple, salty, and seriously delicious.

Winner announced July 1st at 1pm and will be contacted via Instagram direct message 💚🥒

#pickling #londonevents #londoneats #competition brine

‘BANCHAN’ 반찬
A Little Bit Of Everything

🟠⚪️🔴
🟤🟢🟡

Banchan (반찬) - small Korean side dishes meant to be shared, are at the heart of Korean dining. From homes to fine dining restaurants, a vibrant spread of seasonal, often fermented or pickled dishes brings flavour, nutrition, and texture to every meal.

In British dining, we are used to a side of chips, veg,a little ketchup or mayo - but we’re less used to a variety of small dishes accompanying a single meal.

We say forget the sides and sauces and add a spoonful or two of our ferments and pickles to your plate. Adding flavour, texture and personality to your meal in a far more nutritious and interesting way! ✨

Inspired by this tradition, we have created the CULTJAR Banchan Collection: a range of individual recipes designed to be mixed, matched, shared, and enjoyed with a variety of dishes.

💻 Read more about Banchan on the ‘Stories’ section of our website.

‘BANCHAN’ 반찬
A Little Bit Of Everything

🟠⚪️🔴
🟤🟢🟡

Banchan (반찬) - small Korean side dishes meant to be shared, are at the heart of Korean dining. From homes to fine dining restaurants, a vibrant spread of seasonal, often fermented or pickled dishes brings flavour, nutrition, and texture to every meal.

In British dining, we are used to a side of chips, veg,a little ketchup or mayo - but we’re less used to a variety of small dishes accompanying a single meal.

We say forget the sides and sauces and add a spoonful or two of our ferments and pickles to your plate. Adding flavour, texture and personality to your meal in a far more nutritious and interesting way! ✨

Inspired by this tradition, we have created the CULTJAR Banchan Collection: a range of individual recipes designed to be mixed, matched, shared, and enjoyed with a variety of dishes.

💻 Read more about Banchan on the ‘Stories’ section of our website.

‘BANCHAN’ 반찬
A Little Bit Of Everything

🟠⚪️🔴
🟤🟢🟡

Banchan (반찬) - small Korean side dishes meant to be shared, are at the heart of Korean dining. From homes to fine dining restaurants, a vibrant spread of seasonal, often fermented or pickled dishes brings flavour, nutrition, and texture to every meal.

In British dining, we are used to a side of chips, veg,a little ketchup or mayo - but we’re less used to a variety of small dishes accompanying a single meal.

We say forget the sides and sauces and add a spoonful or two of our ferments and pickles to your plate. Adding flavour, texture and personality to your meal in a far more nutritious and interesting way! ✨

Inspired by this tradition, we have created the CULTJAR Banchan Collection: a range of individual recipes designed to be mixed, matched, shared, and enjoyed with a variety of dishes.

💻 Read more about Banchan on the ‘Stories’ section of our website.

Our Bread & Butter Pickle (Sweet & Sour Cucumbers)
Seed to Jar 🌱🥒🫙

We start with tiny seeds, sown in the greenhouse in mid-April. Within weeks, they sprout and are planted into our polytunnel by May.

As they grow, we keep them well watered and guide them up strings, checking regularly to support the weight of developing cucumbers.

Once they reach 10–15 cm, we harvest them young and bring them straight into the CULTJAR kitchen, where our chefs create one of our most popular and delicious classic pickle recipes.

Our Bread & Butter Pickle (Sweet & Sour Cucumbers)
Seed to Jar 🌱🥒🫙

We start with tiny seeds, sown in the greenhouse in mid-April. Within weeks, they sprout and are planted into our polytunnel by May.

As they grow, we keep them well watered and guide them up strings, checking regularly to support the weight of developing cucumbers.

Once they reach 10–15 cm, we harvest them young and bring them straight into the CULTJAR kitchen, where our chefs create one of our most popular and delicious classic pickle recipes.

Our Bread & Butter Pickle (Sweet & Sour Cucumbers)
Seed to Jar 🌱🥒🫙

We start with tiny seeds, sown in the greenhouse in mid-April. Within weeks, they sprout and are planted into our polytunnel by May.

As they grow, we keep them well watered and guide them up strings, checking regularly to support the weight of developing cucumbers.

Once they reach 10–15 cm, we harvest them young and bring them straight into the CULTJAR kitchen, where our chefs create one of our most popular and delicious classic pickle recipes.

Our Bread & Butter Pickle (Sweet & Sour Cucumbers)
Seed to Jar 🌱🥒🫙

We start with tiny seeds, sown in the greenhouse in mid-April. Within weeks, they sprout and are planted into our polytunnel by May.

As they grow, we keep them well watered and guide them up strings, checking regularly to support the weight of developing cucumbers.

Once they reach 10–15 cm, we harvest them young and bring them straight into the CULTJAR kitchen, where our chefs create one of our most popular and delicious classic pickle recipes.

3 Marvellous Mushrooms Meals

1.Toasted @landracebakery sourdough, fresh creamy @westcombe ricotta, CULTJAR Somerset Mushrooms, olive oil & a sprinkling our Wild Garlic salt

2.@wishbone.gr Cream of Mushroom soup, CULTJAR Somerset Mushrooms, a drizzle of cream, fresh chives & crusty @landracebakery sourdough

3.CULTJAR Somerset Mushrooms mixed though spaghetti, fresh sage & Parmesan

All perfectly pared with a cold glass of white wine in the sun 👌🏻☀️

3 Marvellous Mushrooms Meals

1.Toasted @landracebakery sourdough, fresh creamy @westcombe ricotta, CULTJAR Somerset Mushrooms, olive oil & a sprinkling our Wild Garlic salt

2.@wishbone.gr Cream of Mushroom soup, CULTJAR Somerset Mushrooms, a drizzle of cream, fresh chives & crusty @landracebakery sourdough

3.CULTJAR Somerset Mushrooms mixed though spaghetti, fresh sage & Parmesan

All perfectly pared with a cold glass of white wine in the sun 👌🏻☀️

3 Marvellous Mushrooms Meals

1.Toasted @landracebakery sourdough, fresh creamy @westcombe ricotta, CULTJAR Somerset Mushrooms, olive oil & a sprinkling our Wild Garlic salt

2.@wishbone.gr Cream of Mushroom soup, CULTJAR Somerset Mushrooms, a drizzle of cream, fresh chives & crusty @landracebakery sourdough

3.CULTJAR Somerset Mushrooms mixed though spaghetti, fresh sage & Parmesan

All perfectly pared with a cold glass of white wine in the sun 👌🏻☀️

3 Marvellous Mushrooms Meals

1.Toasted @landracebakery sourdough, fresh creamy @westcombe ricotta, CULTJAR Somerset Mushrooms, olive oil & a sprinkling our Wild Garlic salt

2.@wishbone.gr Cream of Mushroom soup, CULTJAR Somerset Mushrooms, a drizzle of cream, fresh chives & crusty @landracebakery sourdough

3.CULTJAR Somerset Mushrooms mixed though spaghetti, fresh sage & Parmesan

All perfectly pared with a cold glass of white wine in the sun 👌🏻☀️

‘Magic’ Somerset Mushrooms 🍄‍🟫✨

Our Somerset Mushrooms are not only our most decadent recipe… they are also a “powerhouse of nutrition”!

If you are signed up to our newsletter you may have seen our feature all about @tim.spector recent article: ‘The “Longevity Vitamin” - Why Mushrooms Deserve a Permanent Spot on Your Plate’.
- A captivating exploration into the tremendous hidden health benefits of mushrooms… especially when cooked, dried or preserved (like in our recipe)!

It’s great to hear that mushrooms are just as nutritious as they are delicious! Especially when using the Italian ‘Sott’Olio’ technique of locking in flavour and preserving the ingredients ‘under the oil’.

We use only the finest polyphenol-packed extra virgin olive oil, white wine vinegar, coriander seeds, salt and black pepper - creating a luxurious and deeply complex umami experience all in one jar.

Our Somerset Mushrooms add a luxurious and incredibly nutrient-dense twist to your plate. 👌🏻

‘Magic’ Somerset Mushrooms 🍄‍🟫✨

Our Somerset Mushrooms are not only our most decadent recipe… they are also a “powerhouse of nutrition”!

If you are signed up to our newsletter you may have seen our feature all about @tim.spector recent article: ‘The “Longevity Vitamin” - Why Mushrooms Deserve a Permanent Spot on Your Plate’.
- A captivating exploration into the tremendous hidden health benefits of mushrooms… especially when cooked, dried or preserved (like in our recipe)!

It’s great to hear that mushrooms are just as nutritious as they are delicious! Especially when using the Italian ‘Sott’Olio’ technique of locking in flavour and preserving the ingredients ‘under the oil’.

We use only the finest polyphenol-packed extra virgin olive oil, white wine vinegar, coriander seeds, salt and black pepper - creating a luxurious and deeply complex umami experience all in one jar.

Our Somerset Mushrooms add a luxurious and incredibly nutrient-dense twist to your plate. 👌🏻