Bold, sometimes spicy, with a touch of umami and a funky (in a good way) flavor unlike any other, fermented foods have been bubbling up on restaurant menus for a few years now. Chefs smitten with the age-old process and the unique flavor it imparts to foods are using it to make everything from sauerkraut and salumi, to kimchi and hot sauce.
All access premium subscription
Why Upgrade your account?
NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.
Questions about your account or how to access content?
Contact: Desiree Torres [email protected]