Inspired by Korea and fermenting organic vegetables, spices and Celtic sea salt together, this kimchi follows a more traditional Korean recipe and is flavoured with tamari and smoked paprika.

Usually presented as a side dish, kimchi is naturally cultured and high in vitamins, enzymes and beneficial live bacteria – as well as taste, of course. This flavour bomb of goodness also loves scrambled eggs, pizzas and even being the ‘crunch’ on melted cheese. Try it your way – if it’s good for you, it’s good for you.

A hit of vitamins packed in to full flavour.

Biona Organic Ruby Beetroot Sauerkraut is made with shredded white cabbage coloured with Beetroot to give a vibrant ruby appearance. This Sauerkraut will liven up all your favourite meals – pair with salads, hummus wraps, veggie burgers, grilled vegetables and more.

Green “Konservoliá” olives characterized by fruity and spicy taste.
Traditionally cured, marinated in extra virgin olive oil with pink peppercorns and corriander seed, then vacuum sealed (“al naturale”) in jar. Fermented food, suitable for raw food and vegan diets.

For this Kasbah blend, rich purple Kalamata olives and fresh green olives are used, drenching them in the flavours of the Levant: cumin and coriander, garlic and chilli, parsley and mint. And the last ingredient, which gives the olives that unique, delicate fragrance? Rosewater.