Peipsi Kurk by Germani Talu — five simple ingredients, careful preparation, and the food traditions of the Peipsi shore. Fresh-salted cucumbers, classic fermented pickles, cucumber cubes, and pickle salad.
Crisp and pleasantly salty. Young summer cucumbers, brined for roughly a day — long enough for dill and garlic to settle in.
Naturally sour and full of flavour. Slowly fermented over weeks for a deeper taste and a living tradition.
The blank canvas. Crisp, mild, faintly sweet — drinks up the brine and tells you when it's ready.
Anise-grass freshness. Lifts the brine with a green herbal note that smells like Estonian summer.
A quiet warmth. Sharp at first, mellow after a week in brine — the backbone of the flavour.
Tannin and a hint of fruit. Keeps the cucumber firm and adds a faint berry note to the finish.
The classic preserving herb. Tannins for snap and a woodsy bitterness for depth on the back palate.
Along the shores of Lake Peipsi, food traditions have long been shaped by the Old Believer community, where simple ingredients, preserving, and seasonal cooking remain part of everyday life. That heritage shows up in the region's love for cucumbers, onions, fish, and other honest foods that are meant to be shared at the table. Peipsi Kurk draws on that regional context with products made for real meals, not just shelf presence.
58.97°N · 26.90°E · Lohusuu
Peipsi Kurk works well in professional use — restaurants, cafés, shops, and catering kitchens. Get in touch for regular supply, larger formats, and wholesale pricing.
