Fodder & Farm - Salty Bitch Kimchi Salt

Description: We make huge batches of our killer kimchi, which ferments for 12-14 days in our kitchen before we dehydrate it down for our salt. The result is a spicy umami powerhouse. Use in place of salt for seasoning dishes. As this wee pot has so much flavour, we tend to use this more for seasoning once things are cooked, for example on top of eggs (scrambled or poached), avocado, on top of ramen, steak, home cooked chips, margarita pizza drizzled with honey and a little of salty b*tch on top.

Great on: Brunch eggs, noodles, chicken, steak, potatoes, fried wild mushrooms, steamed broccoli, sauteed spinach