Scandinavian food and the beauty of fermented food

Food blogger, food writer and author of a gorgeous new cookery book “Scandelicious”, Signe Johansen, was guest chef at the cookery school today. Sharing an array of her favourite Skandi recipes, we could not help but talk about the many ingenious Scandinavian solutions for food preservation. Pickling, sousing, smoking, drying and fermenting – methods to make the most of a fresh food glut that also result in delicious food.

Fermented food in particular, is extremely beneficial to health and I am sure we will soon see more about it in the media and see an increased interest from home cooks and consumers. The development of good yeast cultures and acidity in fermented food is fantastic for our guts. This is one of the key factors in making sour dough so healthy and easy on the digestive system – not to mention lowering the GI.