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Nation’s Restaurant News: Watch for Sour Flavors

A query of independent chefs about fermenting elicited dozens of responses about house-made sauerkraut, kimchi . . .  Operators should explore adding sour elements.

 

Sour flavors will be big in 2014. Deep-fried pickles, once a non-starter in California, are now on the menu at Los Angeles-based Umami Burger. Sour beers, which gained popularity in Chicago and San Francisco years ago, are popping up in other cities; and a query of independent chefs about fermenting elicited dozens of responses about house-made sauerkraut, kimchi, potatoes, vegetables preserved in whey, Southeast Asian fermented fish and shrimp, and much more. Operators should explore adding sour elements, such as pickles or citrus, to foods, as well as creating more tart lemonades and cocktails.

Visit Krautlook  for great recipes and more information on the health benefits of sauerkraut.

Article from Nation’s Restaurant News, December 30, 2013, by Bret Thorn.