The telltale sweet-and-sour scent of fermented vegetables is the first thing visitors will register at Pat’s Veg store on Sydney Road. Owner Pat Drapac has filled the shelves with fresh organic vegetables from local farmers and books on the benefits of fermentation.
His core range of products – jars of beetroot and purple carrot, cabbage and caraway seed sauerkraut, kim chi, and fennel and leek – are the staples. However, Drapac enjoys working with different, seasonal vegetables and is regularly experimenting with new fermented products.
Along with the range of tangy cultured condiments, Pat’s Veg also sells a range of cold drinks by fellow fermenters. There are bottles of spiced kombucha tea by CTPOP and a range of Feeling Good tibicos, a fermented drink made using kefir grains.
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