Sandor Katz’s book The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World is a fantastic reference book for anyone who wants to start fermenting at home. Sainsbury’s has launched a range of two new ferments in 407 superstores as part of its Future Brands programme. Made by Vadasz, the super condiments brand, the range includes Raw Kimchi and Raw Garlic & Dill Sauerkraut. With interest continuing to grow amongst consumers for fermented food and drinks [1], the Pineapple and Turmeric Sauerkraut has been launched to offer a new and exciting flavour of super-condiment that has never been seen before on supermarket shelves.

Holland added: “As the cost-of-living continues to put pressure on household budgets, we’re seeing consumers increasingly seeking out premium options that can take at-home meal occasions to the next level”. Brakes selected the Raw Kimchi and Raw Garlic and Dill Sauerkraut due to their allergen free credentials and the fact that they are bang on trend when it comes to plant based products, ferments and gut health. Made from a combination of pineapple, cabbage, cauliflower, turmeric, garlic and ginger, Vadasz’s Pineapple and Turmeric Sauerkraut uses a traditional fermentation process with unpasteurised ingredients to retain the brand’s famous crunch and fresh flavour.Ollie Bishop, Sainsbury’s buyer for Meal Solutions, Salads, Dips and Olives, says: “Interest is growing in fermented foods, and by offering our customers delicious and convenient solutions we can help them make the most of this great-tasting trend. The Vadasz brand takes the best of global flavours from London’s vibrant food markets and, with the help of Sainsbury’s, brings them to food-lovers nationwide.” More than a garnish

Pineapple and turmeric are both on trend superfood ingredients that consumers are increasingly seeking out, so we’re extremely excited to be offering this brand-new flavour profile in our Pineapple and Turmeric Sauerkraut. Whether it’s used to liven up healthy salads, pile into sandwiches or add an extra zing to poke bowls, our latest creation is sure to be an enticing addition to consumer’s fridge shelves.” Made from a vibrant combination of pineapple, cabbage, cauliflower, turmeric, garlic and ginger, Vadasz’s Pineapple and Turmeric Sauerkraut uses a traditional fermentation process with unpasteurised ingredients to retain the brand’s famous crunch and fresh flavour. Charlie Holland, head of marketing at Vadasz – part of The Compleat Food Group – said: “When we identified that consumers were looking for hot, fresh, and sweet flavours, we started to experiment and discovered a delicious pairing of apple and green pepper with jalapeño, which offered us the perfect opportunity to expand into a new format and create our first ever relish super condiment.” With interest continuing to grow amongst consumers for fermented food and drinks (source: Spoonshot, 2022), the Pineapple and Turmeric Sauerkraut has been launched to offer a new and exciting flavour of super-condiment that has never been seen before on supermarket shelves. High Street North, East Ham: it’s not a place that’s on the radar but go there for the Sri Lankan but mainly south Indian food. There are some vegetarian restaurants down there that do the most amazing dosas and thalis. They are unbelievably cheap.Vadasz Raw Kimchi and Raw Garlic and Dill Sauerkraut add bursts of flavour, texture and colour to so many dishes from burgers to stir fries to salads and sandwiches.