It was one of our predictions for 2015 that fermented food would continue to grow and swell and fizz in popularity. And the first signs of confirmation are coming through. First of all at Ethos, one of our favourite openings of last year. They’re putting a sextet of fermented dishes front-and-centre in their stonking all-veggie buffet, including South American pickles, beetroot kvass (Russian salted beetroot), and own-made sauerkraut alongside their regular kimchi, a version so good it would make people smile in Seoul. The offer will run for at least three months.
Fermentation is also prominent on the menu at a brand-new opening called Portland, which features sauerkraut (again), kimchi mayonnaise, and a ‘snack’ of pickled and fermented vegetables.
We’ll be heading along to get pickled, for sure. By Richard Ehrlich