Smoky Kāpeti is a NZ-style ferment featuring green cabbage, chipotle, paprika and NZ sea salt. It is loving fermented in small batches for a minimum of weeks to ensure maximum probiotic benefit. It is a celebration of NZ fermentation, and a shift away from European-style sauerkraut. It heralds a new range of ferments for The Wild Fermentary - a new living food for a new way of living because we believe our people, our land, and our food system need fermented food more than ever!
Head judge Kay McMath says the Smoky Kāpeti is a celebration of the evolving New Zealand fermentation scene. “This is a powerful New Zealand food story and hits the perfect balance between the traditional art and the modern science of fermentation. “The company ensures all parts of the ingredients are utilised in some way and has established flexible ways of working to enable members of the wider community to participate in production. Innovative, sustainable, and truly excellent, this product is unique and exciting,” she adds.
Smoky Kāpeti was inspired by the whenua (land) and traditions of Aotearoa. Wild foraged pūhā whispers the story of our food gathering places and the tales of our foraging ancestors; while smoky notes pay homage to the hāngi and umu earth oven where cabbage (kāpeti) has long been cooked in the belly of Papatuānuku. We believe in ka mua, ka muri 'walking backwards into the future'. We are passionate about the stories our kai tells about us and creating NZ ferments for the health of our whenua and the health of our tangata whenua (people of the land).
We love how Smoky Kāpeti tells a powerful NZ food story, connects our people back to the land and traditions of Aotearoa, and is ultimately living food for a new way of living. The proudest moment of this journey is doing kraut our way... thanks NZ Foods Awards for loving Smoky Kāpeti as much as we do!
The Wild Fermentary recognises our food choices play a significant role in the environmental challenges of our time and are dedicated to being part of the solution. The ethics of Permaculture - earth care, people care and fair share – are at the heart of everything we do. Our practice of natural wild fermentation (not using engineered starter cultures) is a further point of difference which we believe adds to the local terroir in every jar.
The NZ Food Awards attracted 170 entries vying for the top spot with 66 finalists from 45 companies across New Zealand.
Click on the linked articles below to read more about our success at the NZ Food Awards:
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