food, News and Trends

Trends: Smoking & Fermenting


Our appetite for smoked and fermented foods is on the up and up with all manner of delicious foods now being pickled, smoked and fermented. Not only does the gentle art of preserving foods extend an item's shelf life, fermented foods are also high in probiotics, so a sauerkraut a day may just keep the doctor away... In fact, here’s a recipe for a quick sauerkraut. Ingredients:

  • 1T olive oil
  • A small knob of butter
  • 3 shallots, sliced
  • 1 medium green cabbage, shredded
  • 1¼ cups apple-cider vinegar
  • ½ cup water
  • 1T salt
  • 1T caraway seeds

Directions: Heat the olive oil and butter in a saucepan over medium heat and sauté the shallots until soft and translucent. Add the cabbage, vinegar, cider, water, salt and caraway seeds and bring to the boil. Reduce the heat to a simmer and cook. Cook for 30 to 40 minutes until cabbage is tender. Add a little more cider or water if necessary. Remove the sauerkraut from the stove to cool. Compiled by Lauren Gormley and Michelle Hardie