Taking a look back at 2016, there were many food trends that came and went. One that seems to keep popping up as more than a trend is the love for fermented foods. There is a fascination with fermentation among chefs and foodies everywhere lately.
One of the reasons fermented foods like sauerkraut, pickles, kimchi, and unique foods like fermented butter have become such a trend is because they offer different flavors to the foods we already know. Some foods take on new flavors as they go through the fermentation process, which provides chefs with a creative ingredient to use.
An article from Nation’s Restaurant News explains the other 2016 food trends and goes more in depth about why the fermented food trend continues to rise. Read the full article here.
Original article written by Fern Glazer and posted on December 6, 2016 on Nation’s Restaurant News.