6 Fermented Food Finds — And Other Discoveries — From The Good Food Mercantile Show07:00
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A selection of foods and products resident chef Kathy Gunst discovered at the Good Food Mercantile show in San Francisco. (Robin Lubbock/WBUR)MoreCloseclosemore
A selection of foods and products resident chef Kathy Gunst discovered at the Good Food Mercantile show in San Francisco. (Robin Lubbock/WBUR)

Last week I attended the Good Food Mercantile show in San Francisco. The show included 150 crafters who met sustainability and social responsibility standards from 29 states. I was looking for trends as I tasted my way through the show.

Something that stood out? The number of foods that were fermented. The usual suspects were there: pickles, sauerkraut, beer and kimchi. But there were other fermented foods that one doesn't normally associate with fermentation.

Here's a roundup of some of the best fermented foods I discovered, as well as a delicious (nonfermented) halvah for dessert:

Fermented Food Finds

  • Slow Brine: Small-batch, slow-brined fermented krauts, pickles and kimchi
  • Burn: Fermented organic hot sauce.
  • Olympia Provisions: American charcuterie from Portland, Oregon. Salamis, hams, pate, deli meats and more.
  • Raaka Virgin Chocolate: Fermented, unroasted chocolate bars from Brooklyn, New York.

Other Discoveries

  • Shacksbury Cider: Fermented hard cider made from wild apples in Vermont.
  • Enzo Organic Estate Grown California Olive Oil and Vinegars: I loved the apple balsamic vinegar. It's fermented for three years in oak barrels and then reduced and thickened.
  • Halvah Heaven: Halvah is a tahini-based candy popular in the Middle East and Eastern Europe. Halvah Heaven claims to be the only one in North America making halvah in small batches. I loved the Silk Road halvah made with five-spice powder, and the maple halvah made with grade A Vermont maple syrup.

This segment aired on January 31, 2018.

More From Our Resident Chef:

Kathy Gunst Twitter Here & Now Resident Chef
Kathy Gunst is a James Beard Award-winning journalist and the author of 15 cookbooks.

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