Pickles, the slow way.
We ferment cucumbers, beets and cabbage in oak barrels in an old dairy outside Porvoo. Salt, water, dill from our own beds — nothing else.
Classic dill
Lacto-fermented cucumbers, garlic, dill flowers. 4 weeks in oak.
Beet & horseradish
Sharp, earthy, good with rye bread and herring.
Winter kraut
White cabbage, caraway, juniper. Made in October, best by January.