Everything from sandwiches to soups to pasta can be made more flavorful, more intense and more unique with the addition of fermented, pickled or preserved ingredients. Get inspired with these recipe ideas from Custom Culinary®.
PICKLED KIMCHI POTATO CHIPS
Thinly sliced russet potatoes held overnight in a rice wine vinegar pickling brine, then fried to a crisp and tossed in Passport Global Flavors™ by Custom Culinary® Kimchi Prep.
BLACK GARLIC BURRATA
Fresh, creamy burrata cheese served on a bed of roasted beets, blistered golden cherry tomatoes and fresh arugula. Finished with a drizzle of rich, pungent Custom Culinary® Balsamic Vinegar and Black Garlic Sauce.
KOREAN PORK BELLY BUNS
Soy- and mirin-braised sliced pork belly, glazed with Custom Culinary® Fermented Korean Pepper Sauce and served in fluffy steamed buns with fermented mustard greens, palm sugar crumbles and crushed peanuts.
DILL PICKLE CHICKEN SANDWICH
Chicken thighs held in Custom Culinary® Garlic and Dill Brine overnight, then dredged in flour and fried until golden brown. Served on a toasted brioche bun with dill pickle chips and kefir ranch dressing.
PASTRAMI PIEROGIS
Pan-seared pierogis stuffed with shredded pastrami and Swiss cheese, topped with pickled mustard seeds, Custom Culinary® Miso, Mustard and Caramelized Onion Chutney and sour cream.
Elaine Watson, “60-second interview: T. Hasegawa talks fermented flavor trends, organic certified flavors, and formulating with CBD,” Food Navigator, December 17, 2019.
Patricia Cobe, “6 emerging trends that may go mainstream,” Foodservice Director, September 6, 2019.
Katie Ayoub, “Getting Cultured,” Flavor & The Menu, January 16, 2020.
Rob Corliss, “10 Flavor Builders: Taste of Asia,” Flavor & The Menu, August 22, 2019.