By Rick Zambrano, Foodable Industry Expert
Fermented foods are becoming a more appealing option to diners, as they become more exposed to them in restaurants and food retailers are also leveraging the trend. Experts are touting the benefits of eating fermented foods that have gone through lactic-acid fermentation because of their potential probiotic benefits. These types of foods include yogurt, drinkable yogurts, like kefir and skyr, naturally-fermented pickled vegetable and fruit, particularly kimchi, miso, and tempeh. Kimchi has seen a dramatic rise in its popularity and profile to the everyday consumer. Celebrity Korean-American chefs, including Roy Choi (Kogi BBQ Food Truck), David Chang (Momofuku), and Hooni Kim (Danji in Hell’s Kitchen), have pushed Korean cuisine forward. As an integral element of Korean cuisine, Kimchi has nearly 200 hundred varieties and has clearly benefited from this trend.
Fermented foods find new popularity
Kimchi’s evolution has taken it from the tables of the independent Korean restaurant to casual and upscale Pan-Asian and American concepts, like Revel in Seattle, as well as national chains like Boston-based Legal Sea Foods. Revel features a Pork Belly Pancake, served with kimchi and bean sprout. At Legal Sea Foods, diners can enjoy the Beef Lettuce Wrap, served with kimchi and scallion ginger sauce. Kimchi is a revered topping for the Japanese fusion taco found in many Korean food trucks like Korilla BBQ in New York, which offers four types of kimchi, and has even become a pizza topping.Read More