{"title":"Spring Batch","description":"","products":[{"product_id":"seasonal-release-forced-rhubarb","title":"Forced Rhubarb, Spring Batch","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eRaw Kombucha · 500ml · 2 servings\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is spring in a bottle. Bright, lightly effervescent, and exactly the kind of thing you want chilled before dinner. Think of it as a pressed juice that went somewhere far more interesting.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIt opens with the gentle sweetness of pear before the rhubarb cuts through, the white peony tea bringing a clean acidity, and a finish that's all fine, persistent bubbles. More complex than it looks.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Rhubarb\u003c\/strong\u003e We source our forced rhubarb from E. Oldroyd \u0026amp; Sons in the Yorkshire Rhubarb Triangle, grown in total darkness and harvested by candlelight. It's a labour-intensive, centuries-old tradition that produces a stalk unlike anything grown outdoors. Vivid pink, tender, and with a natural sweetness that you simply can't replicate.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e We start with a blend of white peony and sencha teas, fermented for up to seven days with our SCOBY. The rhubarb is deep-frozen first, this breaks down the cellular structure so the juice bleeds naturally into the kombucha, keeping the flavour raw and bright. Cold-pressed apple and pear juice go in alongside it, and a small amount of hibiscus for that pink hue and a subtle floral depth. It's conditioned in keg for a fine, persistent carbonation before being bottled by hand here in Stamford.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Pour\u003c\/strong\u003e Serve chilled. Open slowly... This is a live, active ferment and it has a little energy. A gentle tilt before opening will incorporate any natural sediment at the bottom, which is simply a sign of something unpasteurised and alive. Pairs beautifully with soft goat's cheese or a light brunch, but honestly it doesn't need much.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e Keep refrigerated below 5°C. Once opened, best within 5 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eA note on availability\u003c\/strong\u003e This batch is dictated entirely by the Yorkshire forcing sheds. When the season ends, it's gone until next spring.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eIngredients: Spring water, live kombucha cultures, organic raw cane sugar, white peony tea, sencha green tea, macerated Yorkshire forced rhubarb juice, organic cold-pressed apple juice, organic cold-pressed pear juice, hibiscus.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fermfolk","offers":[{"title":"Default Title","offer_id":53264316727635,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1055\/1446\/7667\/files\/Rhubarb_Kombucha.png?v=1777881943"},{"product_id":"botanical-ginger-spring-batch","title":"Botanical Ginger, Spring Batch","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eRaw Kombucha · 500ml · 2 servings\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThink of your favourite ginger beer, then imagine it went somewhere more interesting. This one has depth and a proper spice to it. Layers of botanicals, and enough character to hold its own whether you're drinking it straight or using it as a mixer.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eThis is my personal favourite. The kind of thing I find myself reaching for often, so I have a feeling it'll be back.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIt opens with a hit of cold-pressed ginger that's immediate and warming, followed by the subtle earthiness of sencha tea and the botanicals: juniper, allspice, coriander, orange peel and peppercorn. The cold-pressed apple and pear round it out with just enough sweetness to keep it balanced. Fine bubbles all the way through.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Botanicals\u003c\/strong\u003e The spice blend is what makes this one. Juniper berries, allspice, coriander seed, orange peel, pink and black peppercorns. Each one chosen to build on the ginger rather than compete with it. It's the kind of complexity you'd expect from a craft cocktail, without the alcohol.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e We start with white peony and sencha teas, fermented for up to seven days with our SCOBY. Cold-pressed ginger root juice goes in alongside cold-pressed apple and pear, with the botanical blend introduced during infusion. Conditioned in keg for a fine, persistent carbonation before being bottled by hand in Stamford.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Pour\u003c\/strong\u003e Serve chilled, straight or over ice. Works beautifully as a mixer with gin or vodka, or just on its own. Open slowly... This is a live, active ferment. A gentle tilt before opening will incorporate any natural sediment at the bottom, which is simply a sign of something unpasteurised and alive.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e Keep refrigerated below 5°C. Once opened, best within 5 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eIngredients: Spring water, live kombucha cultures, organic raw cane sugar, white peony tea, sencha green tea, organic cold-pressed ginger root juice, organic cold-pressed apple juice, organic cold-pressed pear juice, botanical blend (juniper berries, allspice, coriander, orange peel, pink peppercorns, black peppercorns).\u003c\/em\u003e\u003c\/p\u003e","brand":"Fermfolk","offers":[{"title":"Default Title","offer_id":53590016229715,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1055\/1446\/7667\/files\/Giner_Kombucha.png?v=1777881943"},{"product_id":"smoky-jalapeno-kraut-spring-batch","title":"Smoky Jalapeño Kraut, Spring Batch","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eUnpasteurised Kraut · 460g · Your month's supply of something good\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis one has a following. The recipe was inspired by a kraut that became something of a cult favourite in Melbourne's food scene, and once you've tried it you'll understand why.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIt opens with the warmth of black peppercorn, then the smoke comes through - deep and rounded from the chipotle, which is simply a jalapeño that's been smoke-dried. Underneath all of that is the kraut itself: tangy, complex, and full of that long, slow sourness that only four weeks of fermentation can build. It gets more sour and punchy over time. Raw, unpasteurised, and very much alive.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e Organic white cabbage, organic sea salt, and nothing else to start. The salt is massaged deep into the cabbage by hand until the juices run freely, then stomped in a large wooden bucket to draw out every last bit of brine. The organic jalapeño, chipotle and black peppercorns go in, and the whole thing is left to ferment under its own brine at room temperature for at least four weeks.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to eat it\u003c\/strong\u003e On a sourdough cracker with a sharp cheese, like Lincolnshire Poacher. Alongside a charcuterie board. Stirred through avocado. On the side of anything grilled. Straight from the jar, which happens more than you'd think.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e Keep refrigerated below 5°C. Use a clean, dry spoon every time. Once opened, best within a month.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eIngredients: Organic white cabbage, organic jalapeño, chipotle (smoke-dried jalapeño), black peppercorns, organic sea salt.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fermfolk","offers":[{"title":"Default Title","offer_id":53590154838355,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1055\/1446\/7667\/files\/Kraut.png?v=1777881943"},{"product_id":"kohlrabi-kimchi-spring-batch","title":"Kohlrabi Kimchi, Spring Batch","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eUnpasteurised Kimchi · 460g · A jar that earns its place in the fridge\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is not one for the cautious. A bold, ginger-forward kimchi inspired by the Korean classic Kkakdugi, traditionally made with radish, but here we use seasonal organic kohlrabi instead.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIf you've never tried kimchi before, this is worth the leap. And if you have, you'll know that a lot of kimchi made here tastes more like a spiced kraut. This is the real thing, made the way it should be.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKohlrabi is a Scandi-rooted brassica that looks a little like a turnip and tastes somewhere between cabbage and apple. What makes it exceptional for kimchi is that unlike cabbage, it stays beautifully crunchy all the way through fermentation. Every cube has a satisfying bite.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe flavour builds in layers. Ginger hits first, immediate, with a little burn on the tongue. Then the paste opens up: garlic, the gentle sweetness of organic conference pear, the deep umami of Korean fish sauce and tamari. The gochugaru, Korean red pepper flakes, settles at the back of the throat as a slow, warm heat. Tangy, complex, and alive. The umami deepens over time. This is a ferment that rewards patience.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003cspan\u003e The kohlrabi is roughly cubed, salted and left to sit before being triple-rinsed, a traditional Korean method that draws out moisture while keeping the texture intact. The kimchi paste is made entirely from scratch here in Stamford: fresh ginger, garlic, gochugaru, a rice porridge base and the deep umami of fish sauce and tamari. The kohlrabi is then hand-mixed with the paste, along with organic spring onions, grated carrot and organic conference pear. Fermented for a minimum of three weeks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to eat it\u003c\/strong\u003e Straight from the jar as a side to anything. Sliced smaller and folded through a grain bowl or bibimbap. On a cheese board alongside something aged and sharp. Alongside grilled meat or fish. Stirred through scrambled eggs. Tucked into a toastie with gruyère. The brine is worth saving too, use it as a dressing or a shot of something good for the gut.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e Keep refrigerated below 5°C. Use a clean, dry spoon every time. Once opened, best within a month.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eIngredients: Organic kohlrabi (55%), organic carrots, organic spring onion, organic pears, rice porridge (spring water, rice flour), garlic, organic ginger, fish sauce (anchovy, salt), tamari (soybeans, spring water, salt), gochugaru (Korean red pepper flakes), organic cane sugar, organic sea salt.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fermfolk","offers":[{"title":"Default Title","offer_id":53590824354131,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1055\/1446\/7667\/files\/Kimchi.png?v=1777881943"}],"url":"https:\/\/fermfolk.co.uk\/collections\/spring-batch.oembed","provider":"Fermfolk","version":"1.0","type":"link"}