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Fermented Remains Trendy in the Restaurant Business Going into 2014
Pucker up: Forays into less-familiar ethnic cuisines, from Korean to Scandinavian, are partly responsible for growing interest in pickled, fermented and sour foods. Korean kimchi as well as pickled onion, jalapeño, ginger, radish and more are showing up everywhere from ethnic eateries to burger joints. On the beverage menu, the trend is seen in sour cocktails as well as new flavor combinations with sour notes—a reaction to last year’s candy-sweet drinks.
Continue reading article or visit Krautlook.com for recipes that utilize delicious, fermented kraut.
Article from Technomic, Inc. Nov. 13, 2013.
Category: Industry News
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It is a Pennsylvania Dutch tradition to eat kraut and pork on New Year’s Day for good luck.
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