1956 WAS THE YEAR
Back in 1956, when Gran left Hungary with my father, she left in a hurry. They had to leave most things behind. They just grabbed what they could the important stuff: a few pieces of family china and silver; a bunch of old photos; a suitcase full of clothes and a big jar of pickles!
We specialise in lactic Acid fermentation. Our sauerkraut, kimchi and pickles are traditionally cured using English cabbage, natural salt and spices. Based in Hackney, East London, we have been brining since 2011.
Our recipes are inspired and driven by my family's history and Hungarian Jewish heritage. Our New Greens/1/2 Sours are based on the pickles my Grandmother would make every summer and have been received with great enthusiasm across our London markets, locationsÂ in which there isÂ a long tradition of Jewish delis serving such pickles.