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Fermented Foods #1 Trend of 2013
Ask a bunch of food writers what food trends they observed in 2013, and you get a long list of sometimes surprising answers. “Octopus everything: grilled, carpaccio, salad, escabeche! It’s everywhere!” says Sandra A. Gutierrez, author of Latin American Street Food. And tacos, she adds. “2013 was said to be the year of the taco.”
Continue reading article or visit Krautlook to get recipes and learn more about the fermented super food kraut.
Article from Salon, December 17, 2013, by Jill Richardson.
Category: Industry News
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Our Bear Creek plant can process 1,200 tons of raw cabbage in one day.
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