Try some fermented fusion as East meets West. We use traditional methods and untraditional ingredients to make our famous Beetroot Kimchi. Daikon and Beetroot Match Sticks and whole beetroot leaves are soaked in a salt-water brine before being smothered in a mix of ginger, garlic, chilli, and onion. They are then left to sit and bubble away in ceramic crocks for a number of weeks. The attractive deep red colour is as beautiful and complex as the rich and sumptuous flavor that only time and artistry can bring to fine food.

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