Description
Acide are a small, independent company based out of Melbourne, and pickles are their raison d’etre. This combination of shredded cabbage, caraway seeds and salt is allowed to naturally wild ferment for three weeks. During that time, beneficial lactobacillus bacteria convert the natural sugars in the cabbage into lactic acid, giving the caraway kraut a distinctive tangy flavour, balanced out by the sweet nuttiness of the caraway. Try in toasted sandwiches or with a rare steak.
