Fermented food maker Eaten Alive has launched a new range of picked products for the foodservice channel.
The company, which is best known for kimchi, sauerkraut and hot sauces, is extending its portfolio to include vinegar pickled cucumbers, hot and sour roots, pink onions and fermented citrus.
Eaten Alive is the creation of Pat Bingley and Glyn Gordon. The business supplies a host of renowned venues from Tonkotsu to Soho House and Chick n’ Sours, as well as a having a retail offer that is sold in Planet Organic, Whole Foods, Borough Market and various independent delis.
Bingley commented: “While fermentation remains a core part of what we do, vinegar pickles are delicious and hugely popular; we love applying our skill and passion to all forms of preservation. This range of vibrant, fresh pickles make the perfect salad or sandwich toppings."