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Nation’s Restaurant News: Watch for Sour Flavors
A query of independent chefs about fermenting elicited dozens of responses about house-made kraut, kimchi . . . Operators should explore adding sour elements.
Sour flavors will be big in 2014. Deep-fried pickles, once a non-starter in California, are now on the menu at Los Angeles-based Umami Burger. Sour beers, which gained popularity in Chicago and San Francisco years ago, are popping up in other cities; and a query of independent chefs about fermenting elicited dozens of responses about house-made kraut, kimchi, potatoes, vegetables preserved in whey, Southeast Asian fermented fish and shrimp, and much more. Operators should explore adding sour elements, such as pickles or citrus, to foods, as well as creating more tart lemonades and cocktails.
Visit Krautlook for great recipes and more information on the health benefits of kraut.
Article from Nation’s Restaurant News, December 30, 2013, by Bret Thorn.
Category: Industry News
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Kraut is always a key ingredient in regional Oktoberfest celebrations, a must for Reuben sandwiches on St. Patrick’s Day, and is the #2 hot dog topping behind mustard for summer grilling!
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