The Plucky PIckle

Out Of Stock
Product Details

Spicy, slight­ly sour, live.
A delight­ful­ly funky kim­chi.
Fresh, tangy, tart.

Deep flavours pair per­fect­ly with sarnies and sal­ads. Eat with meats, rice, noo­dles. Deli­cious in a ramen, use the brine in the broth. Make a kim­cheese grilled sarnie.

We use as much local pro­duce as pos­si­ble when in sea­son and every jar is hand­packed by us. We promise pick­les that will tick­le your palate, fer­ments that will love your gut. 

Fresh ingre­di­ents, high qual­i­ty, fab flavours.

Our fer­ments are live, raw and unpasteurised.

Please keep refrig­er­at­ed. Our best before dates are there as a guide and should last longer if stored and main­tained prop­er­ly — please keep the fer­ment­ed veg pressed down in the brine in the fridge.


Ingredients & Allergens


Ingre­di­ents: Cab­bage, Car­rots, Mooli, Spring Onions, Sea Salt, Gar­lic, Gin­ger, Kore­an Chilli Flakes, Fish Sauce, Organ­ic Raw Cane Sug­ar (the sug­ar is only used to acti­vate fer­men­ta­tion and is almost entire­ly con­sumed through­out the fer­men­ta­tion process)

Meet Jules


My Ital­ian non­na, The Orig­i­nal Pre­serv­er’, pre­served every­thing from green toma­toes to grapes. My Gia­r­diniera’ pick­le is based on her recipe. I grew up sur­round­ed by jars of sour bril­liance. I admit, I’m a bit of a sourpuss. 

I first learnt how to make sauer­kraut whilst liv­ing in Rus­sia in the ear­ly 1990s. We fer­ment­ed sea­son­al pro­duce and cooked with no waste. It was the sour, tangy, tart tastes that grabbed me and learn­ing how acid­i­ty can bring bal­ance and bright­ness to food.

Get some veg­gie dish­es on the go, open a jar of pick­les or fer­ments, add some good qual­i­ty sour­dough, cheese, eggs, grilled meat or fish. 

This is how I eat. This is how my fam­i­ly eats and gen­er­a­tions before. To have a pantry of pick­les and a fridge of fer­ments is a bril­liant thing, trust me!

After work­ing in events and renew­able ener­gy, I turned my pas­sion for fer­ment­ing and pick­ling into my full time job. I’ve been teach­ing pick­ling and fer­ment­ing for years and my aim is to get fer­ment­ed food (and drink) in to everyone’s every­day meals. It’s so easy to whip up deli­cious meals when you’ve got tangy, tasty fer­ments on the go. 

Let’s get cre­ative, play with flavours and get cook­ing with sour power!