Now Trending: Pickled and Fermented Foods

Now Trending: Pickled and Fermented Foods

By Courtney WalshWest Coast Editor

A staple element of many European, Asian, African and Middle Eastern culinary traditions, pickled and fermented ingredients are just now starting to make their way into a wide range of restaurants nationwide. From accoutrements to integration in cocktail programs, pickling has become all the rage for U.S. chefs and mixologists alike, with many restaurants choosing to initiate house-made pickling programs as well as experimenting with unique vinegars and nontraditional pickling ingredients with which to work with.

Below, we explore restaurants in three major cities that are spearheading this trend.

Read More