Made with New Zealand red cabbage and combined with hemp seed, our new Cabbage, Chill & Hemp Seed pickle is an easy way to add a spicy hit to any meal and add the goodness of vegetables to your meals, every day.
• May Contain Gluten
• Vegan friendly
• No added colours, flavours or preservatives
• NZ tomato, NZ carrot, NZ onion
• Made in New Zealand
Refrigerate after opening.
We are big fans of pickled, stewed, fermented and good gut foods in this house, so on seeing these Anathoth pickles come up for review, I requested them to try and was lucky enough to receive four different flavours of these very delicious sounding pickles. This one being Cabbage, Chilli and Hemp seed pickle sounded very different to anything else I had tried, and hopefully a good accompaniment to summer dishes and on platters that seem to be a go to for the hot season.
I was very pleased upon receiving this, to see that not only is it made here in New Zealand, which I already knew - but also that all the vegetables are sourced here too, which is a big plus for me - supporting our local industries and getting to sample delicious pickle - winning!! The pot itself is a really decent 300 grams, making it great cost wise. The pot has a sealed lid and then a plastic one too that goes on and actually stays on - hopefully no more messy spills in the fridge, or on the floor when the kids take it out. I would love to see more glass or recyclable options in the future - that would make this even better.
Upon opening the pot, the smell was distinctly cabbage but with a hint of chilli and spice. It was not overpowering and was really enticing. I decided to try it straight from the pot first and it was delicious. It has a strong but not too overly strong pickled flavour and you can see the hemp seeds, taste the kick of the chilli and combined with the texture of the cabbage it is perfect!
My summation is really that this is a fantastic, wholesome delicious and worth buying pickle. Not only could you use it for on crackers or a platter, but it would be a great accompaniment to raw vegetables, on burgers, as a base on wraps.... honestly the ideas are endless. Your only dilemma will be which flavour to purchase and try first! Go on, try them all - you honestly will thank me!
I have grown up eating a variety of Polish foods that have the key ingredient being cabbage - sauerkraut, cabbage rolls, pickled cabbage, cabbage soup, etc. I was eager to try the Anathoth Cabbage, Chilli & Hemp seed pickle as it sounded intriguing, spicy, different and versatile. Anathoth is a company that is innovative in the products and flavours they create and are grounded in New Zealand using New Zealand products - a big bonus! Fantastic to see that there are no extra additives but genuine ingredients that we have heard of and can understand exactly what is in this little pottle which is full of flavor!
I wasn't sure where I would start, I am familiar with cabbage and chili but have no experience with hemp seed so was unsure what that experience would be like. I opened the container, and with the twist to seal/open lid it is a product that will stay fresh and secure in the fridge or on longer journeys in the picnic basket. The smell was fresh and cabbage heavy with a linger of chilli scent. Nothing too overpowering and rather tasty from first bite. We were in the summer ease of lunch making so this ended up as a base for cheese on toast and it was fantastic! It held it's consistency of a strong pickle, the flavours are unique and enjoyable. You can see the hemp seeds, taste the chilli and the texture of the cabbage is perfect! We also served this on a platter with various cheeses, crackers, meats and small bread rolls - what an easy and excellent nibbles/dinner option - our guests loved the options it could be used for.
I will look to use this in our lunch sandwiches/wraps with chicken/pork and alongside salads and as a basic accompaniment to lunches and brunches. The possibilities are endless, the flavours are enjoyable and this is one product that we will be seeking out for our pantry/fridge.
Great work on the flavor, textures and versatility! The price at $4.99 is excellent as this is a good portion at 300g without being too little or too much. The only down side for us is that we are doing all we can to reduce our plastic footprint, this product is in a plastic container that is a '5' which unfortunately is not recyclable for us - but we will reuse it as much as we can before it ends up in the landfill.
I have eaten red cabbage pickled in many different ways in my time. Because our family is so cosmopolitan, having spread in so many directions in the early 20th century, by the time I was born I had extended family on every continent except Antarctica. Of course, this resulted in my being exposed to a variety of culinary experiences; each time a foreign relative ventured to New Zealand to visit our branch, I got to experience a new range of recipes. Maybe that was what inspired my own interest in exploring new ways of preparing food.
Red cabbage is one of those versatile vegetables that keeps forever so can be prepared in lots of ways. It is stronger in flavour than the green variety, and also more fibrous than most, so it lends itself well to pickles where a firmer texture is best. Anathoth's Cabbage, Chilli and Hemp Seed is very like the sauerkraut my great-aunt used to make, using a recipe handed down from her own grandmother. She used to bring us a pot whenever she visited from Melbourne; I don't know whether or not she would be allowed to bring it through customs these days, but it did not stop her then! Like Anathoth, she used to add carrot, onion and brown sugar, but some of the other ingredients would not have been added (like the blackcurrant concentrate, which no doubt contributes to the wonderful deep red of Anathoth's version).
I used this product in the same way as I used to do with my great-aunt's sauerkraut. I decorated a plate of kiwi style crackers with tomato on top, adding a small blob to each one, and although I did warn people at the afternoon tea we were attending that there was some chilli in the pickle, nobody complained that it was too spicy and the biscuits were speedily finished. For the same afternoon tea, I contributed another plate of club sandwiches consisting of layers of lettuce, thinly sliced gouda cheese and pickle, and sliced tomato. The sandwiches were eaten just as quickly as the biscuits.
I used another of my great-aunt's recipes to make potato fritters that night. She used to make latkes and serve them with sauerkraut, and I still remember the amazing flavour. I did not have time to make proper latkes, and besides I did not have any goose fat, so substituted slices of parboiled potatoes dipped in batter and deep fried. Almost as good and a lot quicker! And with the pickle they were just as tasty, especially with an extra sprinkle of paprika on top. We served them with avocado and coleslaw, decorated with little tomatoes: the perfect accompaniment. I liked the idea of having the two types of cabbage in the same dish: the red in the pickle, and the green freshly chopped into the slaw. Very festive!
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