What you can do with Die Gemeinschaft

Verjus curd

Fold a few spoonfuls into whipped cream and enjoy with cake. Here’s a strictly local alternative to lemon tart: whip up a quick shortcrust pastry (3 parts flour, 2 parts butter, one part sugar, we recommend spelt or light wholemeal flour), bake, crumble, put in a mold and cover with verjus curd. Chill in the refrigerator for two hours and you’re good to go!

Fermented carrots

Nibble on it as you would on sour pickles. Or have it with a classic German Brotzeit. Use as a substitute wherever you’d use sauerkraut, or heat up with a little butter and a dash of white wine. Also great with fatty meats such as cooked ham or pork sausage.

Apple horseradish mustard

This apple-horseradish mustard goes perfectly with smoked tofu and grilled vegetables and adds beautiful aromas to dips, salad dressings, marinades, stews and mashed potatoes.

Hazelnut butter

Let your imagination run wild when it comes to elevating your breakfasts or desserts with this pure hazelnut butter. If you’ve got an ice cream machine at home, make yourself the world’s best ice cream by combining hazelnut butter with a splash of our juniper oil. 

Koji butter

On good sourdough bread or in dishes that benefit from the depth and notes of cheese, such as hollandaise sauces or beurre blanc. Also feel free to try it in baking. If you’re making sweet pastries, just be sure not to add more salt to the dough.

Hazelnut dukkah

Try it in your salad dressing or as a topping for fish dishes, fried or baked. Also makes a great marinade for meat – lamb is a particularly good fit!

Beet root spread

As a veggie spread on your sandwich or as a dip for raw vegetables. If you want to boycott ketchup and co., you can use this beet dip in combination with French fries – just season the fries with our smoked salt and this is bound to knock them out of the park!