Anathoth Farm - Cabbage, Chilli & Hemp Seed Pickle product reviews

I wanted to try this because I saw how unusual and strange the combination of the Anathoth Farm pickle flavours were. I opted to try the cabbage, chilli and hemp seed as it seemed like it would be well suited for the meals we have. I have never really been a fan of pickled food but this was different as it had a texture similar to sauerkraut with the consistency of chutney but with the pieces of cabbage and all. The flavours worked so well and were super good, it had a great tang with a hint of chilli. It was absolutely amazing on rice crackers topped with avocado and my personal favourite way to use it was adding it to Indian dishes on the side to compliment the flavours of the meal, Between me and my wife we finished the whole tub within a week it was that good.

I absolutely loved the little illustration of the ingredients used to make it. The tub's design was simple but eye-catching while still looking professionally made. I'm really into art and I love studying the designs of products and I really liked this one. It had a handy resealable twist to lock lid which is great and easy for using the product and then putting it away keeping it fresh. It is in a 300g easy to see through container which makes it convenient for viewing the product before purchasing. Being vegan and basically gluten-free it makes it more available to a wider range of people such as my wife who is very grateful as she seems to be the one who loved this product the most and used it for a lot of her meals.

Overall I totally recommend the Anathoth Farm pickle as it is amazing and the texture is perfect as it's not too sloppy and it goes with lots of dishes, the flavours work well with each other. It has a great money for value aspect as $4.99 is very reasonable for this product. I will be purchasing this in the near future as I had mentioned before that we have already ran out of it.

Growing up my grandmother was always making her home made pickles, chutneys and jams. My grandad grew the produce and my nana spent hours in her kitchen cooking and bottling I became very accoustmed to the flavours of pickles and am very fond of pickled red cabbage. I didn't inherit the nack of making my own preserves so have had to buy them instead but when you find products as great as Anathoth Farm's range it really makes sense to as you get that wholesome home made taste packed full of natural ingredients without all the fuss of making it yourself winning!

This Cabbage, Chilli, and Hemp Seed pickle delivers on that pickled red cabbage taste, with the perfect amount of tang from the acidity of the vinegar and the beautiful purple colour from the red cabbage. Adding chilli is great to give that little bit of heat thought its not overpowering and is quite a mild amount. Red cabbage is great as it packs a lot of flavour in comparison with green cabbage and has some great natural antioxidants adding in hemp seeds seems to be a great match as also adding some amazing health benefits into something you can use in familiar dishes. I have read about the health benefits from the likes of hemp seeds and chia seeds but haven't found many ways yet to incorporate them into my cooking so these new products coming out incorporating them are fantastic for me

My partner loves traditional sauerkraut and has found a little tradtional german food truck that sells sausages in a bread roll with the sauerkraut inside. I decided to try to recreate something similar for him at home cooking kranskys and serving them in a long roll with a generous topping of the Cabbage pickle, while not entirely the same it was a delicious combo with meat and he was very impressed. We use a lot of pickles and relishes for our lunches and this is one we would definitely buy again as it has a great flavour!

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!