{"title":"Cultjar","description":"\u003cp\u003e\u003cspan\u003eCultjar was founded by Peter Prescott, a former London restaurateur. The company specialises in fermented vegetables, pickles and condiments. Much of their produce is grown at Worminster Farm, their Somerset HQ. They combine traditional fermentation techniques with modern flavour combinations. Liven up mealtimes with soy-pickled daikon, giardiniera, piccalilli and more.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"omiyage-fukujinzuke-soy-pickled-daikon-with-ginger-chilli","title":"Omiyage by Koya Fukujinzuke - Soy Pickled Daikon with Ginger \u0026 Chilli, 370g","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFukujinzuke is a Japanese condiment of soy-pickled daikon. It’s traditionally served as an accompaniment to curry. The tangy pickles cut through the richness of pork and chicken katsu. They also complement the sweet-savoury notes of the curry sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar’s fukujinzuke is flavoured with chilli, kombu and zingy ginger. Tamari (gluten-free soy sauce) adds salty, umami-rich notes. The daikon itself is crisp and crunchy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAdd a spoonful of pickled daikon to rice and noodle bowls. It’s fantastic in sandwiches, chopped into salads or served with fried eggs. With a hint of chilli and ginger, these pickles complement all sorts of Asian dishes. Try serving them as a topping for ramen and curry udon. Or, add them to bao buns stuffed with hoisin pork belly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOmiyage \u003c\/span\u003e\u003cspan\u003eis the Japanese tradition of bringing back gifts or souvenirs after travelling. This range of Japanese pickles is a collaboration between Cultjar and Shuko Oda. Shuko is the founder of Koya, the London-based udon noodle bar chain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eStore in a cool, dark place. Refrigerate after opening and consume within 28 days. Best served chilled.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout Cultjar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar was founded by Peter Prescott, a former London restaurateur. The company specialises in fermented vegetables, pickles and condiments. Much of their produce is grown at Worminster Farm, their Somerset HQ. They combine traditional fermentation techniques with modern flavour combinations. Liven up mealtimes with soy-pickled daikon, giardiniera, piccalilli and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eProduct formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. \u003cspan style=\"text-decoration: underline;\"\u003eIngredients:\u003c\/span\u003e Daikon, sake, soy sauce (\u003cstrong\u003esoya; gluten\u003c\/strong\u003e), sugar, rice vinegar, ginger, dried chilli, salt.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergy advice: For allergens see ingredients listed in \u003cstrong\u003ebold.\u003c\/strong\u003e May contain sulphites.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Omiyake by Koya","offers":[{"title":"Default Title","offer_id":41285182783546,"sku":"CT1002","price":10.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0111\/1729\/7722\/files\/CT1002_5065006776644_1.jpg?v=1775120123"},{"product_id":"cultjar-giardiniera","title":"Cultjar Giardiniera, 370g","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGiardiniera is a crunchy relish of pickled vegetables preserved in oil and vinegar. Its name means ‘gardener’ in Italian, because it celebrates the bounty of the veg patch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor their giardiniera, Cultjar uses a mix of cauliflower, carrot, courgettes and onions. Red and yellow peppers add sweetness and a pop of colour. They’re preserved in olive oil and red wine vinegar. The vegetables remain crisp and crunchy with a hint of acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn Italy, giardiniera is eaten as an antipasto. The tangy vegetables complement cured meats and aged cheese, refreshing your palate between bites. You can mop up the leftover oil with squares of warm focaccia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGiardiniera has an addictive sweet-sour flavour. You can serve it with olives and grissini as a pre-dinner nibble. Or, chop it up to add to salads and crostini. In the US, it’s a popular topping for hot dogs and roast beef sandwiches.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eStore in a cool, dark place. Refrigerate after opening and consume within 28 days.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout Cultjar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar was founded by Peter Prescott, a former London restaurateur. The company specialises in fermented vegetables, pickles and condiments. Much of their produce is grown at Worminster Farm, their Somerset HQ. They combine traditional fermentation techniques with modern flavour combinations. Liven up mealtimes with soy-pickled daikon, giardiniera, piccalilli and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eProduct formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Cauliflower, red wine vinegar \u003cstrong\u003e(sulphites),\u003c\/strong\u003e olive oil, red peppers, yellow peppers, carrots, courgettes, red onions, white onions, sugar, red chillies, salt.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergy advice: For allergens see ingredients listed in \u003cstrong\u003ebold.\u003c\/strong\u003e May contain soy and gluten.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"CULTJAR","offers":[{"title":"Default Title","offer_id":41285183012922,"sku":"CT1005","price":10.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0111\/1729\/7722\/files\/CT1005_5065006776484_1.jpg?v=1775813582"},{"product_id":"cultjar-bread-butter-pickle-sweet-sour-cucumbers","title":"Cultjar Bread \u0026 Butter Pickle - Sweet \u0026 Sour Cucumbers, 370g","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar’s bread and butter pickles can transform a simple sandwich. They’re crisp and crunchy with a refreshing, sweet-sour flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBread and butter pickles have been around for centuries. Their origin is attributed to Omar and Cora Fanning who were cucumber farmers from Illinois. They started selling pickles in the 1920s. Now, you’ll find these tangy treats in fridges around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar pickles their cucumbers in cider vinegar. It’s flavoured with onion, mustard seeds, turmeric and celery seeds. Once you taste these pickles, you’ll want to add them to every plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePickled cucumbers are a tasty addition to charcuterie boards and ‘picky teas’. Serve them with cured meats, devilled eggs and sharp Cheddar. They’re fantastic in a ham sandwich and even better on burgers and hot dogs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eServe bread and butter pickles with tinned fish as part of a ‘seacuterie’ board. Or, chop them up to add to potato salad. Their bright acidity cuts through the richness of the creamy dressing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eStore in a cool, dark place. Refrigerate after opening and consume within 28 days.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout Cultjar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar was founded by Peter Prescott, a former London restaurateur. The company specialises in fermented vegetables, pickles and condiments. Much of their produce is grown at Worminster Farm, their Somerset HQ. They combine traditional fermentation techniques with modern flavour combinations. Liven up mealtimes with soy-pickled daikon, giardiniera, piccalilli and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eProduct formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Cucumbers, cider vinegar(\u003cstrong\u003esulphites\u003c\/strong\u003e), onion, sugar, salt, yellow \u0026amp; black \u003cstrong\u003emustard\u003c\/strong\u003e seeds, \u003cstrong\u003ecelery\u003c\/strong\u003e seeds, dried red chillies, turmeric.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergy advice: For allergens see ingredients listed in \u003cstrong\u003ebold.\u003c\/strong\u003e May contain soy, sulphites and gluten.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"CULTJAR","offers":[{"title":"Default Title","offer_id":41285183143994,"sku":"CT1006","price":10.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0111\/1729\/7722\/files\/CT1006_5065006776491_1.jpg?v=1776418760"},{"product_id":"omiyage-soy-pickled-cucumbers","title":"Omiyage By Koya Soy Pickled Cucumbers, 370g","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSoy-pickled cucumbers have a tangy, umami-rich taste. They’re marinated in soy sauce, mirin and rice vinegar. Cultjar adds kombu for briny, savoury depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese Japanese-inspired pickles liven up lunches and leftovers. Add them to bento boxes, rice bowls and noodle salads. Their refreshing, sweet-salty flavour cuts through rich and fatty dishes. Pair them with pork belly or miso-glazed salmon.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYou can use the leftover brine in marinades and salad dressings. Mix it with sesame oil to drizzle over steamed spinach or Asian slaw.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar’s soy-pickled cucumbers have a satisfying crunch. Reach for the jar to perk up sandwiches and burgers. We like to stuff them into bao buns with sticky, slow-roasted pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOmiyage \u003c\/span\u003e\u003cspan\u003eis the Japanese tradition of bringing back gifts or souvenirs after travelling. This range of Japanese pickles is a collaboration between Cultjar and Shuko Oda. Shuko is the founder of Koya, the London-based udon noodle bar chain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eStore in a cool, dark place. Refrigerate after opening and consume within 28 days. Best served chilled.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout Cultjar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar was founded by Peter Prescott, a former London restaurateur. The company specialises in fermented vegetables, pickles and condiments. Much of their produce is grown at Worminster Farm, their Somerset HQ. They combine traditional fermentation techniques with modern flavour combinations. Liven up mealtimes with soy-pickled daikon, giardiniera, piccalilli and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eProduct formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Cucumber (69%), soy sauce \u003cstrong\u003e(gluten\/soy),\u003c\/strong\u003e sugar, mirin, rice vinegar, ginger, kombu, salt.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergy advice: For allergens see ingredients listed in \u003cstrong\u003ebold.\u003c\/strong\u003e May contain sulphites\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Omiyake by Koya","offers":[{"title":"Default Title","offer_id":41285183471674,"sku":"CT1003","price":10.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0111\/1729\/7722\/files\/CT1003_5065006776668_1.jpg?v=1775120216"},{"product_id":"cultjar-fennel-orange-chilli-pickle","title":"Cultjar Fennel, Orange \u0026 Chilli Pickle, 370g","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar’s fennel, orange and chilli pickle has a punchy, sweet-sour flavour. It will become your go-to condiment for sandwiches and crostini.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis unique pickle pairs zesty orange with the anise notes of fennel. Chilli adds a warming background heat that doesn’t overwhelm the other flavours. Cider vinegar gives the pickle its refreshing tang.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eServe fennel, orange and chilli pickle with cured meats and aged cheeses. It has a bright, tangy flavour that can stand up to bold ingredients. We like to pair it with salami in a focaccia sandwich. It’s also good with tinned fish and grilled mackerel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMade in the UK, this pickle will be the star of your next cheeseboard. It’s fantastic with a grilled cheese toastie, too.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eStore in a cool, dark place. Refrigerate after opening and consume within 28 days.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout Cultjar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar was founded by Peter Prescott, a former London restaurateur. The company specialises in fermented vegetables, pickles and condiments. Much of their produce is grown at Worminster Farm, their Somerset HQ. They combine traditional fermentation techniques with modern flavour combinations. Liven up mealtimes with soy-pickled daikon, giardiniera, piccalilli and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eProduct formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Fennel (55%), cider vinegar, water, sugar, orange zest (6%), red chilli flakes (1%), yellow \u003cstrong\u003emustard\u003c\/strong\u003e seeds, lemon zest, salt, pepper.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergy advice: For allergens see ingredients listed in \u003cstrong\u003ebold.\u003c\/strong\u003e May contain soy, sulphites and gluten.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"CULTJAR","offers":[{"title":"Default Title","offer_id":41285183963194,"sku":"CT1008","price":10.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0111\/1729\/7722\/files\/CT1008_5065006776507_1.jpg?v=1775120748"},{"product_id":"omiyage-golden-beetroot-senmaizuke","title":"Omiyage by Koya Golden Beetroot Senmaizuke, 370g","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGolden beetroot senmaizuke is a Japanese-inspired pickle. They’re a crisp, tangy accompaniment for steamed rice. You can also serve them with mackerel and miso soup for breakfast, as they do in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSenmaizuke is traditionally made with turnips. Cultjar uses golden beetroot which has a milder, less earthy taste than red beetroot. The brine is flavoured with kombu and dried chilli.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAdd beetroot senmaizuke to rice bowls and salads. They’re a healthy way to perk up your leftovers. We like to serve them with fried or fatty foods. The acidity of pickled beetroot cuts through the rich taste of pork belly and chicken katsu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOmiyage \u003c\/span\u003e\u003cspan\u003eis the Japanese tradition of bringing back gifts or souvenirs after travelling. This range of Japanese pickles is a collaboration between Cultjar and Shuko Oda. Shuko is the founder of Koya, the London-based udon noodle bar chain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eStore in a cool, dark place. Refrigerate after opening and consume within 28 days. Best served chilled.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout Cultjar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar was founded by Peter Prescott, a former London restaurateur. The company specialises in fermented vegetables, pickles and condiments. Much of their produce is grown at Worminster Farm, their Somerset HQ. They combine traditional fermentation techniques with modern flavour combinations. Liven up mealtimes with soy-pickled daikon, giardiniera, piccalilli and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eProduct formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Golden beetroot (62%), rice vinegar, sugar, water, salt, kombu, dried whole chilli\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergy advice: For allergens see ingredients listed in bold. May contain \u003cb id=\"docs-internal-guid-ed11699d-7fff-0e68-88d7-ab4c0e448991\"\u003esoy, sulphites and gluten.\u003c\/b\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Omiyake by Koya","offers":[{"title":"Default Title","offer_id":41285184520250,"sku":"CT1001","price":10.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0111\/1729\/7722\/files\/CT1001_5065006776651_1.jpg?v=1775119922"},{"product_id":"cultjar-sottolio-somerset-mushroom","title":"Cultjar Sott'Olio Somerset Mushroom, 370g","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar’s Sott’olio Somerset mushrooms are bursting with fungi flavour. Sott’olio means ‘under oil’. It’s a traditional Italian method of preserving food. It’s a great way to enjoy seasonal vegetables all year round.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar uses a mixture of chestnut mushrooms and foraged wild mushrooms. The mushrooms are picked at peak condition for maximum flavour and nutritional value. They’re preserved in olive oil with a splash of wine vinegar, coriander seeds and black pepper.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSott’olio mushrooms are a delicious addition to antipasti platters. Pair them with Italian cheeses and cured meats to snack on before dinner. You can also use them as a bruschetta topping. Arrange the mushrooms on top of toasted bread with ricotta or tapenade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePreserved mushrooms are great in leafy green salads - as well as but rice and pasta salads. We like to add them to paninis and pizzas. They’re a delicious standby when you don’t have fresh mushrooms to hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eStore in a cool, dark place. Refrigerate after opening and consume within 28 days.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout Cultjar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar was founded by Peter Prescott, a former London restaurateur. The company specialises in fermented vegetables, pickles and condiments. Much of their produce is grown at Worminster Farm, their Somerset HQ. They combine traditional fermentation techniques with modern flavour combinations. Liven up mealtimes with soy-pickled daikon, giardiniera, piccalilli and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProduct formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Foraged wild mushrooms, cultivated chestnut mushrooms, olive oil, wine vinegar, coriander seeds, salt, black pepper. Contains \u003c\/span\u003e\u003cstrong\u003esulphites.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAllergy advice: For allergens see ingredients listed in \u003cstrong\u003ebold.\u003c\/strong\u003e May contain soy and gluten.\u003cbr\u003e\u003c\/p\u003e","brand":"CULTJAR","offers":[{"title":"Default Title","offer_id":41285185175610,"sku":"CT1004","price":11.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0111\/1729\/7722\/files\/CT10004_5065006776477_1.jpg?v=1776418469"},{"product_id":"cultjar-piccalilli","title":"Cultjar Piccalilli, 370g","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar’s piccalilli is a pickled vegetable relish with a mustard kick. It’s made with 27 plant-based ingredients. Apple cider vinegar gives the condiment its distinctive tang.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePiccalilli originated in 18th century England. Since then, it’s become a staple in fridges across the UK. It’s fresh, crunchy and packed full of veg.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar uses a blend of cauliflower, courgettes, cucumbers, carrots and fennel. You’ll also find peppers, fine beans and mangetout in the mix. Local honey adds mellow sweetness, while turmeric gives the piccalilli its golden hue.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThere’s a powerful hit of mustard, followed by notes of black pepper and bay. This is not your average piccalilli. It has a punchy but well-balanced flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSpoon this tangy, crunchy condiment onto sandwiches with ham and cheese. It’s a delicious addition to charcuterie boards and ploughman’s lunches. We like to serve piccalilli with pork pies and sausage rolls. It cuts through their richness and refreshes your palate in between bites.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis premium piccalilli was developed in partnership with Rob Howell. He’s the chef-patron of Root Restaurants in Bristol, Bath and Wells. The popular restaurants serve veg-focused sharing plates.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eStore in a cool, dark place. Refrigerate after opening and consume within 28 days.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout Cultjar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCultjar was founded by Peter Prescott, a former London restaurateur. The company specialises in fermented vegetables, pickles and condiments. Much of their produce is grown at Worminster Farm, their Somerset HQ. They combine traditional fermentation techniques with modern flavour combinations. Liven up mealtimes with soy-pickled daikon, giardiniera, piccalilli and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eProduct formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Cauliflower, apple cider vinegar, courgettes, cucumbers, fennel, red onions, green peppers, red peppers, carrots, apple, honey, corn flour, fine beans, mangetout, \u003cstrong\u003ecelery, mustard,\u003c\/strong\u003e chilli, garlic, ginger, sugar, salt, turmeric, mixed spices.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eAllergy advice: For allergens see ingredients listed in \u003cstrong\u003ebold.\u003c\/strong\u003e May contain soy, sulphites and gluten.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"CULTJAR","offers":[{"title":"Default Title","offer_id":41285185568826,"sku":"CT1007","price":10.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0111\/1729\/7722\/files\/CT1007_5065006776620_1_ac0d1a40-e345-44a4-8afe-7aad956a4f38.jpg?v=1775120504"},{"product_id":"omiyage-by-koya-fukujinzuke-umami-oil","title":"Omiyage by Koya Fukujinzuke Umami Oil, 212g","description":"\u003cp\u003eOmiyage by Koya Fukujinzuke Umami Oil brings Japanese-style pickled vegetables together with a rich, savoury oil. Kombu and shiitake add deep umami, while crisp onion and almonds bring crunch. Sweet, tangy and satisfyingly textured, it is especially good with rice, noodles and richer dishes.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePickled vegetables with rich umami oil\u003c\/li\u003e\n\u003cli\u003eKombu and shiitake deepen savoury flavour\u003c\/li\u003e\n\u003cli\u003eCrisp onions and almonds add crunch\u003c\/li\u003e\n\u003cli\u003eMade with CULTJAR in rural Somerset\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTry a spoonful beside Japanese curry, over hot udon or stirred through a rice bowl. It also works beautifully on steamed fish, roast vegetables or poached chicken. For a quick dressing, whisk a little with vinegar and spoon it over crisp leaves.\u003c\/p\u003e\n\u003ch3\u003eMeet the maker: Omiyake by Koya\u003c\/h3\u003e\n\u003cp\u003eOmiyage by Koya brings the flavours of London udon specialists Koya into your kitchen. Think fresh udon and dashi, punchy pantry staples and playful gifts, all linked to the food served at Koya’s Soho and City restaurants.\u003c\/p\u003e\n\u003cp\u003eThe name comes from omiyage, the Japanese tradition of bringing home gifts for friends, family and coworkers after a journey. Koya calls each one “a little gift from Koya”. Something to post to a friend, take to a host or keep by your own hob.\u003c\/p\u003e\n\u003cp\u003eOmiyage by Koya is a collaboration with CultJar, the Somerset vegetable fermenters and picklers created by chef Peter Prescott.\u003c\/p\u003e\n\u003cp\u003eProduct formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Rapeseed oil, \u003cstrong\u003ealmond (nuts),\u003c\/strong\u003e fried onion (segregated palm oil, \u003cstrong\u003ewheat,\u003c\/strong\u003e flour, salt), kombu, \u003cstrong\u003esoy\u003c\/strong\u003e sauce powder \u003cstrong\u003e(soy\u003c\/strong\u003e beans, \u003cstrong\u003ewheat (gluten),\u003c\/strong\u003e salt), maltodextrin, salt), white \u003cstrong\u003esesame,\u003c\/strong\u003e garlic flakes, sugar, salt, shiitake.\u003c\/p\u003e\n\u003cp\u003eAllergy advice: For allergens see ingredients in bold. Keep in a cool, dark place. Stir before consuming. Refridgerate after opening and eat within 28 days.\u003c\/p\u003e","brand":"Omiyake by Koya","offers":[{"title":"Default Title","offer_id":41610680729658,"sku":"CT1010","price":11.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0111\/1729\/7722\/files\/CT1010_5065006776682_1_sj.jpg?v=1789727922"},{"product_id":"omiyage-by-koya-fukujinzuke-negi-ginger-sauce","title":"Omiyage by Koya Fukujinzuke Negi Ginger Sauce, 212g","description":"\u003cp\u003eOmiyage by Koya Negi Ginger Sauce brings fresh ginger and spring onion together with Koya’s original soy blend. It is bright and savoury, with gentle sweetness, lively acidity and a welcome ginger warmth. Spoon it over simple food and each flavour still has room to come through.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFresh ginger with aromatic spring onion\u003c\/li\u003e\n\u003cli\u003eSavoury soy base with gentle sweetness\u003c\/li\u003e\n\u003cli\u003eMade with Somerset fermenter CULTJAR\u003c\/li\u003e\n\u003cli\u003eCreated by celebrated London noodle bar Koya\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTry it over steamed fish or vegetables, where the ginger and acidity add freshness without taking over. It has enough depth for crisp fried tofu too.\u003c\/p\u003e\n\u003ch3\u003eMeet the maker: Omiyake by Koya\u003c\/h3\u003e\n\u003cp\u003eOmiyage by Koya brings the flavours of London udon specialists Koya into your kitchen. Think fresh udon and dashi, punchy pantry staples and playful gifts, all linked to the food served at Koya’s Soho and City restaurants.\u003c\/p\u003e\n\u003cp\u003eThe name comes from omiyage, the Japanese tradition of bringing home gifts for friends, family and coworkers after a journey. Koya calls each one “a little gift from Koya”. Something to post to a friend, take to a host or keep by your own hob.\u003c\/p\u003e\n\u003cp\u003eOmiyage by Koya is a collaboration with CultJar, the Somerset vegetable fermenters and picklers created by chef Peter Prescott.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eProduct formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Spring onion, ginger (28%), grapeseed oil, rice vinegar, hongaeshi \u003cstrong\u003e(soy\u003c\/strong\u003e sauce (water, salt, soybeans \u003cstrong\u003e(soya), wheat (gluten),\u003c\/strong\u003e glucose rice, alcohol), mirin, sugar), sugar, salt.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergy advice: For allergens see ingredients in \u003cstrong\u003ebold.\u003c\/strong\u003e Keep in a cool, dark place. Refridgerate after opening and eat within 28 days.\u003c\/em\u003e\u003c\/p\u003e","brand":"Omiyake by Koya","offers":[{"title":"Default Title","offer_id":41610680762426,"sku":"CT1009","price":11.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0111\/1729\/7722\/files\/CT1009_5065006776699_1_sj.jpg?v=1789727763"}],"url":"https:\/\/www.souschef.co.uk\/collections\/cultjar.oembed","provider":"Sous Chef","version":"1.0","type":"link"}