About Green St Kitchen

So we all know that gut health is important, it can control our mood and our immune system, but the hard part is how to make keeping your gut healthy an easy, simple & delicious part of our everyday lives…
And that’s where we come in….
We create what we like to call “Edible Alchemy” or a unique range of hand-made, raw, paleo, gluten free and vegan fermented products (Kraut, Kimchi, Tonics & Coconut Kefir).

Our products are fermented the ‘Wild Way’, a completely natural fermentation process. 

And just in case you didn’t know fermented foods are a powerful source of natural probiotics……

This Blog will focus on easy ways for you to improve your overall health;

  1. We will be posting simple & tasty recipes for you to make at home.
  2. We will interview interesting entrepreneurs within the health & wellness space. 
  3. We will provide you with information on upcoming events and promotions.

Our Kimchi is packed full of fresh, raw & local ingredients.

The GSK CIY Burger Blog


Burgers often get a bad wrap….

But at Green St we love a good burger!

We believe that you can put a healthy & delicious twist on even the most traditional, and unhealthy, meals.

We just make sure our burgers are filled with fresh, wholesome ingredients & then we add a little fermented kick.

So what do we put in our Green St Burgers?

The Loud & Proud Roasted Pumpkin Burger Ingredients

*Vegan/ Vegetarian

  • Roast pumpkin
  • Your choice of burger bun (we’ve used a slow fermented multigrain sourdough)
  • Fresh spinach (washed)
  • Fresh coriander (leaves only)
  • Avocado (sliced)
  • Red Cabbage (thinly sliced or grated)
  • GSK ginger + turmeric kraut
  • Thinly sliced continental cucumber
  • Tzatziki ( made fresh or store bought)
  • Soft feta (Danish)
  • *(If you are vegan remove & replace with cashew cheese)
  • Sea salt
  • Fried shallots/Garlic flakes (optional)
  • Cracked black pepper
  • Optional – we have garnished with dehydrated pink kimchi

The Hooked on Chook Chicken Burger Ingredients:

  • Grilled Chicken tenderloins
  • Your choice of burger bun (we’ve used a slow fermented multigrain sourdough)
  • Fresh spinach (washed)
  • Fresh coriander (leaves only)
  • Avocado (sliced)
  • GSK Szechuan pepper + turmeric kimchi
  • Kimchi Hot Sauce Mayo
  • *(If you are vegan place mayo with a soy-based vegan mayo)
  • Sea salt
  • Cracked black pepper
  • Garlic flakes (optional)
  • Optional – we have garnished with dehydrated pink kimchi


Roasted Pumpkin (basic method)

  • Slice your favourite type of pumpkin "we use Jap or Kent" into chunky 1cm pieces (leave skin on if you prefer is very tasty roasted)
  • Lightly season with virgin oil, sea salt and black pepper.
  • Preheat your oven to around 200 degrees ready for pumpkin, place the pumpkin on a roasting tray with baking paper & roast in the oven for around 20-25 minutes or until just tender.
  • Once the pumpkin is tender preheat the grill (on your oven) and place pumpkin under the grill. Allow pumpkin too brown and blister (should take only 1-2 minutes)
  • Allow to cool slightly and season again with virgin oil, sea salt and lemon zest.

Grilled Chicken

  • There are many different ways of cooking chicken for a burger but here is a good one to try... 
  • Grab your chicken tenders, place some cling wrap on your chopping board and put chicken tenders on top evenly spaced and then place more cling wrap over the top. Lightly bash with a meat mallet, flattening the tenders slightly.
  • In a wide flat bowl place some flour (we use @rawearthproduce lupin flour which is gluten free, high protein and fibre) and season with sea salt and white pepper.
  • Lightly dust chicken tenders in flour mixture and set aside.
  • In a thick-based pan preheat some virgin oil (medium heat and oil should just cover the base of the pan) and place chicken tenders into gently cook. This should take around 2 minutes each side.
  • Once the chicken has just cooked, place a knob of butter in the pan and turn off the heat.
  •  As the butter melts spoon it over the chicken allow to cool.