Pickling and fermenting are all the rage at the moment, and for good reason: chutneys, conserves and vinegars are the perfect shortcut to flavor for all kinds of meals. And when it comes to preserving prowess, Berlin-based Roots Radicals are taking things to the next level with their handcrafted regional ferments. Founded in late 2019 by Peruvian-born scientist, chef and artist Monica Kisic, the project is unique in putting a commitment to zero waste at the forefront. For Monica, this means more than just cutting food waste: her preserves are actually created from “up-cycled” produce which would otherwise be thrown away. But the most impressive part is the diversity and quality of the food that results, with everything from relishes and chutneys to kimchi, spices and salsas. Take Monica’s organic ketchup, for instance, which is made from 82 percent “rescued” ingredients and bottled during peak tomato season for maximum flavor and minimum environmental impact. The range is as well suited for day-to-day cooking (rescued vegetable bouillon for vibrant soups) as for special occasions (luxurious steamed strawberries for an indulgent champagne accompaniment) and most of the products will last for months in your larder. A delivery of these fermented goodies is just the thing to breathe new life into your lockdown home cooking while helping tackle food waste.
Text: Benji Haughton / Photos: Savannah van der Niet, Becca Crawford, Carina Dewhurst & Michael Sieber
Roots Radicals ferments can be ordered online, with deliveries typically on Friday, 11–17h. Delivery areas are Prenzlauer Berg, Mitte, Friedrichshain, Kreuzberg, Neukölln and Schöneberg. Minimum order €20. Select products are also available on Up and Coming.
@rootsradicals.berlin
