The Danes may do all things hygge to get through long, winter days, but we don’t have to wait for the colder months to start bringing in hygge at home. In fact, hygge can be enjoyed all year round.
Sauerkraut or fermented cabbage, is widely popular in Germany. Think bread, sausages, and beer, and you’ll find sauerkraut as the best pairing to go with these German staples. Contrary to popular belief though, sour cabbage is not an original recipe by the Germans. In fact, it was the Chinese who first fermented cabbage in rice wine some 2000 years ago. It wasn’t until the 16th century when Europeans adopted the recipe using water and salt. During winter, people fermented barrels and barrels of unshredded cabbage, then served it as is or as a side dish to meat. From then on, it became a tradition. (more…)
In Scandinavia, fermented vegetables have been a part of people’s traditional food. The cold winters meant fresh and local produce become extremely sparse. And as temperatures drop to a negative in some countries here such as in Sweden and Norway, the North Germanics have since been keen with pickling and fermenting to preserve their food for longer. (more…)
Dill pickles, sauerkraut, kimchi—we all love to eat them! They have that crunchy and refreshing qualities that make every barbecue, sandwich, or burger bite perfectly balanced. I like how their distinct tart flavour tickles the taste buds and whets the appetite. But what makes pickled food different from fermented ones?
After attending an inspiring fermenting workshop by Lisa Thornton of Get Cutlured at Kitchen Warehouse in November, I have gone into somewhat of a fermenting frenzy. The class was super informative and Lisa happily answered questions from our band of fermenting wannabes on why previous home brews didn’t work, what a bad bacteria growing on a good bacteria would look like, and whether you could eat too much sauerkraut. Fortunately, fermenting at home is easy, safe, and rewarding, with all the probiotics and bacteria in these superfoods populating and strengthening our gut. Winning!