The salumi board at Cure in Pittsburgh features a selection of housefermented salumi and vegetables mustard and more

The salumi board at Cure in Pittsburgh features a selection of house-fermented salumi and vegetables, mustard and more.

Fermentation: The hottest ancient technique in restaurants

Vegetables, hot sauce and meat take on new dimensions

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.

“I love everything about fermentation,” said A.J. Voytko, chef at The Original Dinerant in Portland, Ore. “It’s fun. It

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]

Already a member? Please log in.

TAGS: Food Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish