Gagas Dill Pickle Kraut
Price
$10.45
Save 5%
RRP $10.99
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-394 Chatswood: 394 Victoria Ave, Chatswood NSW 2067, Australia
-Ashfield: Shop 56 Level 4, Ashfield Mall, Ashfield, NSW, 2131, Australia
-Bondi Junction: 201 Oxford St, Bondi Junction NSW 2022, Australia
-Green Hills: Shop 18, Stockland Green Hills, 1 Molly Morgan Drive, East Maitland NSW 2323
-Paramatta: Level 5 Westfields Paramatta, 1590175 Church St Shop 5001 (Next to Woolworths), Paramatta, NSW, 2150, Australia
-Warringah Mall: Shop 241/145 Old Pittwater Rd, Brookvale NSW 2100, Australia
-World Square: Shop 9/16 World Square SC, 644 George St, Sydney NSW 2000
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Description
Collect only. Ready in 1 hour at your store.
Gaga's Dill Pickle Kraut is a raw, unpasteurised sauerkraut in a 420g jar, with cabbage, cucumber and dill salted and left to sour slowly in their own brine. The cucumber is fermented in the kraut rather than pickled in vinegar, so the sourness is soft and rounded, and the dill runs all the way through. Serve it cold on a burger, in a sandwich or next to smoked fish and potatoes.
Product Strengths
- Four ingredients: cabbage, cucumber, dill and sea salt.
- Fermented, not pickled: no vinegar in the jar.
- Raw and unpasteurised, soured in its own brine.
- Soft, rounded sourness with dill all the way through.
- A 420g jar.
Suitable For / Not Suitable For
Suitable for: Anyone who likes a dill pickle flavour and wants it as a ferment, and cooks looking for something to put on a burger or a sandwich.
Not suitable for: Anyone with an allergy to the listed ingredients; anyone avoiding dill or cucumber; anyone on a low salt diet, because the vegetables are fermented in salt; and anyone who should not eat raw, unpasteurised foods, including during pregnancy, in infancy, in older age and where someone is immunocompromised, unless their doctor advises otherwise.
Ingredients
Cabbage, cucumber, dill, sea salt.
Always review label for full list of ingredients.
Suggested Use
- Start with a forkful, about a tablespoon, alongside a meal.
- Serve it cold and raw: heat kills the cultures, so add it to a hot dish at the table rather than in the pan.
- Good on a cheese or charcuterie board, in a sandwich or a wrap, next to eggs, on top of a grain bowl, or beside roast meat and sausages.
- Use a clean fork every time and press the rest back under the brine.
Allergens
No declarable allergen appears in the ingredient list.
Check the pack for allergen information.
Always review label for full list of ingredients.
Warnings
This is a raw, unpasteurised food. Pregnant women, infants, older adults and anyone who is immunocompromised should speak to their doctor before eating unpasteurised foods.
Do not eat from a jar that has been left out of the refrigerator, has an off smell, or whose seal has failed.
Keep refrigerated at 0 to 4 degrees C.
Storage
Keep refrigerated at 0 to 4 degrees C at all times, including on the way home. This is a raw, unpasteurised, live food.
After each use, press the vegetables back under the brine with a clean utensil and close the jar. Unopened and kept cold it will keep for up to 3 months. Once opened, use within 3 weeks.
Disclaimer
Always read the label and follow the directions for use. This information is a guide only, and the pack is the authority on ingredients, nutrition and allergens.
ingredients
Collect only. Ready in 1 hour at your store.
Gaga's Dill Pickle Kraut is a raw, unpasteurised sauerkraut in a 420g jar, with cabbage, cucumber and dill salted and left to sour slowly in their own brine. The cucumber is fermented in the kraut rather than pickled in vinegar, so the sourness is soft and rounded, and the dill runs all the way through. Serve it cold on a burger, in a sandwich or next to smoked fish and potatoes.
Product Strengths
- Four ingredients: cabbage, cucumber, dill and sea salt.
- Fermented, not pickled: no vinegar in the jar.
- Raw and unpasteurised, soured in its own brine.
- Soft, rounded sourness with dill all the way through.
- A 420g jar.
Suitable For / Not Suitable For
Suitable for: Anyone who likes a dill pickle flavour and wants it as a ferment, and cooks looking for something to put on a burger or a sandwich.
Not suitable for: Anyone with an allergy to the listed ingredients; anyone avoiding dill or cucumber; anyone on a low salt diet, because the vegetables are fermented in salt; and anyone who should not eat raw, unpasteurised foods, including during pregnancy, in infancy, in older age and where someone is immunocompromised, unless their doctor advises otherwise.
Ingredients
Cabbage, cucumber, dill, sea salt.
Always review label for full list of ingredients.
Suggested Use
- Start with a forkful, about a tablespoon, alongside a meal.
- Serve it cold and raw: heat kills the cultures, so add it to a hot dish at the table rather than in the pan.
- Good on a cheese or charcuterie board, in a sandwich or a wrap, next to eggs, on top of a grain bowl, or beside roast meat and sausages.
- Use a clean fork every time and press the rest back under the brine.
Allergens
No declarable allergen appears in the ingredient list.
Check the pack for allergen information.
Always review label for full list of ingredients.
Warnings
This is a raw, unpasteurised food. Pregnant women, infants, older adults and anyone who is immunocompromised should speak to their doctor before eating unpasteurised foods.
Do not eat from a jar that has been left out of the refrigerator, has an off smell, or whose seal has failed.
Keep refrigerated at 0 to 4 degrees C.
Storage
Keep refrigerated at 0 to 4 degrees C at all times, including on the way home. This is a raw, unpasteurised, live food.
After each use, press the vegetables back under the brine with a clean utensil and close the jar. Unopened and kept cold it will keep for up to 3 months. Once opened, use within 3 weeks.
Disclaimer
Always read the label and follow the directions for use. This information is a guide only, and the pack is the authority on ingredients, nutrition and allergens.