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Pucker up: Forays into less-familiar ethnic cuisines, from Korean to Scandinavian, are partly responsible for growing interest in pickled, fermented and sour foods. Korean kimchi as well as pickled onion, jalapeño, ginger, radish and more are showing up everywhere from ethnic eateries to burger joints. On the beverage menu, the trend is seen in sour cocktails as well as new flavor combinations with sour notes—a reaction to last year’s candy-sweet drinks.
Continue reading article or visit Krautlook.com for recipes that utilize delicious, fermented kraut.
Article from Technomic, Inc. Nov. 13, 2013.
Category: Industry News
In 2010, the company was renamed GLK Foods to align with our strategy to bring innovative products beyond kraut to market.
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