Fermented food is so haute right now! Kimchi has gone upscale, while house-cured sauerkraut isn't just good. It's good for you, too.
The probiotic revolution is on and it goes way beyond yogurt and keffir. Those beneficial bacteria thrive in half-sour pickles and preserved lemons. That's what I learned at a new pickle place in Seattle's historic Pike Place Market.
Britt's Pickles produces a lineup of pucker-power items, stored and sold out of old-fashioned barrels. This tradition goes back to the nation's first immigrants, but disappeared when canneries came around. But you know what they say about everything old is new again?
Samples are served of all the products, including pickled garlic or pickled onions or a bunch of different types of pickled cukes. Shots of pickle brine were free!
Not sure one barrel outpost is the sign of a trend, but it's certainly a welcome development in my favorite neighborhood.
-- Leslie Kelly
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