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Chilli Jam - fermented
315g
First we lacto-ferment finely sliced red onions with salt for several weeks. Then when they’re at the perfect point of acidity, flavour and texture, we add a delicate pickle juice to slow fermentation, and to lift and freshen the onions. The onions are more palatable than a pickled onion, which are usually very 'vinegary'. They have a low acidity, a hint of sweetness, and more onion flavour. These are very versatile, we use them to bring a note of acidity to sandwiches, salads, burgers, sharing boards, serve with cheese or charcuterie and many more...
