Fermented foods were so not cool when we were growing up.
Mum would always have a big jar of homemade sauerkraut in the fridge and it was so common that it wasn't even remotely special to us.
We'd add it to soup, to salads, eat it on its own, serve it up to guests.. Some more receptive than others.
Having grown up with pickles and all sorts of ferments, we really got into them again when they hit the spotlight a few years back.Read More