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You may have noticed the recent focus in dietary circles of ‘fermented foods’. Described as being beneficial to our immune system and overall health, there has been renewed interest in these foods. But fermented foods, such as sauerkraut, yoghurt and kimchi, have been around for ages, introduced to Australia by migrants from different countries.
For instance: this is a photo of a cabbage shredder (szatkownica) brought to Australia by a Polish migrant.
This shredder has been in the family since 1920s and was used in Poland and Australia to make sauerkraut cabbage.
Traditionally sauerkraut cabbage was made in autumn so that it could last throughout the cold Polish winter and was the main ingredient in a very popular Polish dish ‘bigos’ – a hunter’s stew.
There have been many hunter’s stews cooked in Australian kitchens over the years. Who remembers mum cooking hunter’s stew (bigos) and smell of sauerkraut, smoked ham and sausages, field mushrooms, prunes, caraway seeds and more? What kitchen implements or traditional foods were introduced by your family?
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