NYC’s Rising Food Trend: Fermented Everything (And Where to Try It)
Move over, avocado toast. The latest culinary obsession taking over New York City menus is fermentation. From tangy kimchi and crunchy pickles to bubbly kombucha and complex sourdough, chefs and diners are embracing the funky, complex flavors of fermented foods. This ancient preservation technique is being celebrated for its gut-healthy benefits and its ability to add a powerful punch of umami and acidity to any dish.
Want to explore this rising trend? Here’s a guide to the world of fermentation in NYC and where to find the best examples of it.
The Epicenter of Kimchi: East Village
Manhattan’s Koreatown is a classic, but the East Village is where you’ll find some of the most innovative uses of kimchi and other Korean ferments (banchan).
Where to Try: Look for restaurants that pride themselves on their house-made kimchi. Spots like **o.d.d. (Okonomi Donburi & Dashi)** often feature a variety of fermented pickles and vegetables that are central to the meal, not just a side dish. Their attention to the craft of fermentation is palpable in every bite.
The Pickle Renaissance: Lower East Side
The Lower East Side has a rich history of pickle-making, and that tradition is alive and well. But it’s not just about classic cucumber pickles anymore. Chefs are pickling everything from ramps and green tomatoes to watermelon rinds.
Where to Try: While iconic spots like **The Pickle Guys** are a must-visit for a traditional experience, look for modern delis and sandwich shops that feature a wide array of house-pickled items. A sandwich from a spot like **Regina’s Grocery** is elevated by the quality and variety of its tangy, crunchy fermented toppings.
Kombucha on Tap: Williamsburg & Bushwick
Kombucha, the fermented tea beverage, has graduated from health food stores to trendy bars and cafes. Brooklyn is the hub for local brewers creating unique and exciting flavors.
Where to Try: Visit a local brewery taproom like **Pilot Kombucha** or find a cafe that offers several local kombuchas on tap. This allows you to sample different flavor profiles, from fruity and floral to spicy and herbaceous, and experience the beverage at its freshest.
Sourdough and Natural Wines: All Over the City
The most mainstream examples of fermentation are sourdough bread and natural wine. Both rely on wild yeasts to create their distinctive, complex flavors. Many of NYC’s best new bakeries and wine bars are dedicated to these natural processes.
Where to Try: For bread, visit a bakery known for its naturally leavened loaves, such as **She Wolf Bakery** or **Runner & Stone**. For wine, explore a natural wine bar like **The Ten Bells** or **Ruffian**, where the staff can guide you through a world of funky, vibrant, and minimally processed wines.
