Eaten Alive

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Navesu - Eaten Alive
Our ferments are simple, really. Produce and time, with billions of lactobacillus bacteria doing the hard work. Where we come in, as chefs, is picking the freshest vegetables at the market, finding the fruitiest, most flavoursome chillies and working with age-old processes to create multi award-winning kimchi, krauts and hot sauces.