Fermented Shallots - Smoked & Salted

Fresh season shallots that have been gently smoked and lacto fermented.

The shallots were the first harvest of produce grown on the farm to become products. They were grown from a tray that had been partly planted out on another farm and no longer needed as they were getting on a bit. So they were brought to Shedhouse Farm and planted into a newly setup bed where they grew to be big and sweet.

Smoking the shallots brings out the sweetness and adds an earthy smoke flavour which once fermented balances the tangy lacto goodness. Ironbark was used to add a deep smokey flavour without overpowering the fresh green shallots.

These are great on a cheese toasted sanga, tossed threw scrambled eggs or scattered over a pumpkin bake to add a fresh and smokey flavour.