Eaten Alive

Spices, preserves & condiments

Fermented foods are having something of a renaissance in London of late. If you’ve still not quite got round to making anything for those kilner jars yourself, let Glyn and Pat of Eaten Alive do the work for you. Their all-natural ‘live’ pickles—meaning they’re salted and fermented at room temperature, rather than pickled in vinegar—are made in the capital. Alongside the usual kimchi and sauerkrauts, you’ll find all manner of pickled fruits and vegetables: from ‘umeboshi’ (sour pickled plums), to 12-month miso buried garlic, and brined purple carrots spiced with fiery jalapenos.