Eaten Alive: Big Flavour, Proper Fermentation

4 days ago
2 min read

Anyone who has tried fermenting in house knows it takes time, space and consistency. When it works, it adds real depth. When it doesn’t, it costs you prep hours and fridge room.

Eaten Alive gives you that properly developed, live fermented flavour without the operational headache. They produce raw, unpasteurised kimchi, krauts, hot sauces and miso using traditional fermentation methods. No quick pickles, no vinegar shortcuts. Just salt, time and controlled fermentation building proper acidity, rounded heat and real depth.

For Chefs, that means bold flavour and vibrant colour straight from the fridge, ready to spoon, glaze or dress. No waiting. No prep build up. Just open the tub and use it.

FLAVOUR YOU CAN WORK WITH

Here’s the range we’re holding, built to slot straight into service and work across multiple sections of your menu:

Pickles (1kg Tubs)

Pickled Cucumbers

Pickled Hot Peppers

Think smash burgers, hot dogs, pulled pork buns, deli sandwiches & loaded tacos. Instant crunch, sweetness and acidity without any prep.

Kimchi (1kg Tubs)

Classic Spicy Kimchi

Golden Kimchi

Works across Korean fried chicken, breakfast buns, loaded fries, rice bowls & grilled cheese toasties. Heat, colour and texture in one spoon.

Sauerkraut (1kg Tubs)

Traditional Sauerkraut

Smoky Pink Kraut

Perfect with bratwurst, slow roasted pork belly, BBQ platters, & sausage and mash. Clean acidity that balances richness straight away.

Miso Pastes (1kg Tubs)

Shiro White Miso Paste

Aka Red Miso Paste

Use in brown butter, ramen broth, steak sauce, aubergine glaze & compound butters. A small addition that changes the depth of a dish.

Fermented Hot Sauces (1lt Bottles)

Smoked Sriracha Hot Sauce

Preserved Lemon Hot Sauce

Jalapeno & Lime Hot Sauce

Scotch Bonnet Hot Sauce

Raw Kimchi Hot Sauce

Built for wing glazes, mayo bases, tacos, marinades & Bloody Marys.

Heat with structure, not just spice.

THE MAGIC BEHIND THE PROCESS

Proper fermentation starts long before the salt goes in. You need fresh produce because you are relying on the right natural bacteria to do the work. If the raw ingredient is tired, the end result will be too.

At Eaten Alive, vegetables, fruits and chillies are salted and left to ferment slowly at cool room temperature. Some batches sit for months. They are not rushed out on a timer. They are tasted and monitored, and only moved on when the acidity and depth feel right.

Once ready, everything is transferred to cold storage. That slows the fermentation down without killing it. The live cultures remain active, which is where much of the finished complexity comes from. It keeps the flavour bright, layered and alive rather than flat or overly sharp.

Ready to try the range? Speak to your account manager about introductory pricing and see how easily it can slot onto your menu. We genuinely think it is one of those additions that lifts dishes instantly without adding prep.

Just search "Eaten Alive" on our app to get started.

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