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
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