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.
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?
Food going into landfill is a big problem in Australia. Food waste impacts on our environment, farmers, and economy. The Federal Government estimates that we are throwing away 20% of our weekly groceries, or one in every five bags of perfectly edible food. Essentially, we are throwing money down the drain and putting pressure on Australia’s environmental health. (more…)