Tom Yum

Tom yum is a hot and sour soup which has its origin in Thailand. The words "tom yam" are derived from two Thai words. Tom refers to the boiling process, while yam means 'mixed'. We’d like to rename this kraut, as it does not have all the flavour profiles of the traditional recipe. Any suggestions? Please let us know.

Raw & Vegan

• No additives or preservatives

• Unpasteurised

• Enjoy on the side of all your favourite meals.

• Great Taste Award Winner

Ingredients: Cabbage, onions, gochugaru, lemongrass, lime leaves, special salt blend.

Produced in a kitchen that handles eggs, milk, soy, celery, treenuts, fish, sesame, mustard, gluten, peanuts. Allergens in bold.

Storage: Always keep refrigerated.

Cool temperatures stall the fermentation process while keeping it alive, although they are quite tolerant of temperature changes. If you leave a jar of fermented vegetables at room temperature, it accelerates the ripening process so just don’t leave them out of the fridge for long periods of time.
Similar to the way a fine cheese ages, it is a handcrafted food that is brimming with naturally occurring bacteria cultures in an active fermentation state.
Push the vegetables down with a clean spoon to keep them at their best.
Sauerkraut which is kept on the shelves of the supermarket has been pasteurised which means the probiotics have been irradiated.