date:Jun 04, 2015
Fermented and pickled foods and beverages are on the radar and gaining momentum. According to the National Restaurant Associations annual survey of nearly 1,300 professional chefs, pickling and fermenting are making a modern-day comeback, with an in-house pickling process, non-traditional veggies, and specialty vinegars high on the list.
The SupermarketGuru concurs and predicts that products such as sauerkraut, pickles, and kimchi, will become commonplace on dinner tables as opposed to just top