Fermenting is undoubtedly the move of the moment. From kimchi to kombucha, the processing technique is popping up on shelves and menus across the country in a myriad of formats, and the experimentation has only just begun. Is there anything that can't be fermented?
On today’s episode of Consumed, host Kat Odell visits the Los Angeles outpost of Salt & Straw, a Portland, Oregon-based ice cream shop known for pushing flavor boundaries. Odell samples the five flavors on the limited-edition fermentation menu conceived of by Tyler Malek, Salt & Straw owner and ice cream mastermind. From cultured sourdough ice cream with strawberries and fermented fudge to avocado with fermented carrots to dill pickle sorbet the scoops are like nothing Odell has ever tried before. Watch the video above for her taste-test and a peek into Salt & Straw’s (currently very funky) kitchen.
