Forage & Ferment is an exciting new fermentary in Clevedon producing award-winning sauerkraut and kimchi. The range includes a Lemon, Dill & Kawakawa Wild Kraut. Co-founder Kelli-Jo Walker designed it with her fishing-mad husband in mind.
“We are fortunate to enjoy a lot of seafood throughout the year and my brief to myself was a gut-loving, green goddess with bold citrus notes that could accompany fresh kai moana,” she explained.
What resulted is a vote for wildcrafting with indigenous ingredients – a nutritional powerhouse with bold zesty flavour. Ingredients include kale, lemongrass, Kawakawa (Macropiper excelsum), dill, garlic and New Zealand sea salt. The result is a delicious-tasting natural goodness high in probiotics and rich in an abundance of vitamins, nutrients and enzymes. Lemon, Dill & Kawakawa Wild Kraut was Highly Commended at the 2018 Outstanding New Zealand Food Producer Awards. Forage & Ferment is passionate about incorporating indigenous ingredients and wild edibles into their products. They forage Kawakawa from their home ‘farmacy’ and have planted hundreds of seedlings for the future. www.forageandferment.co.nz
