4 Craveable Ingredients Made Better with Age

Time-tested food preservation techniques are taking on a modern spin as a way for chefs to unlock unique flavors—coaxing complexity and depth out of familiar ingredients in a way that makes a dish truly memorable. Fermenting, pickling, curing and canning can be used to extend the life of seasonal produce and locally sourced ingredients while introducing consumers to globally inspired dishes. Whether it’s through kombucha, kimchi, olives or tempeh, consumers are open to expanding their palates with the sour, tangy, umami-forward flavors of ingredients that are given time to age and mature. Innovative inclusions of aged ingredients, like gochujang mayonnaise or fermented chickpea hummus, introduce intense flavors to the menu in a fun yet accessible way.

4 CRAVEABLE INGREDIENTS MADE BETTER WITH AGE

Fish sauce has grown in double digits over the last few years and is expected to keep growing +28% in the years to come. Most often paired with rice and southeastern Asian dishes, this sauce plays triple-duty as a condiment, ingredient, and seasoning. Even more, it can add depth to broths, stir frys, and cocktails with its funky sip and its umami qualities. A secret weapon, indeed.
Kimchi, a staple in Korean cuisine, isn’t new by any stretch of the imagination. The fermented vegetable dish has been stewing in kitchens for centuries, served as a side dish with a wide array of seasonings to differentiate each one. With 37% of consumers loving or liking Korean cuisine, kimchi has jumped in interest with over 57% of consumers knowing what it is. Perhaps the swift growth of Bibimbap is to thank, or the offering of Banchan, small side dishes served along with cooked rice in Korean cuisine. Either way, we’re into it. Especially in a loaded fry concept.
Preserved Lemons are an up-and-comer on U.S. menus and one to try right away. A common condiment found in Indian, North African, and Moroccan dishes, preserved lemons offer a unique pickled flavor, a silky texture, and an unmistakeable fragrance to dishes like lamb and vegetable tagines. Pickled in a brine of water, lemon juice, aromatics, and salt, preserved lemons offer a memorable twist to classic dishes. Try them in our recipe for Moroccan Style Chicken Tagine.
Black Garlic is on fire. While still in inception, the spice is projected to grow +52% on menus through 2027. Building from the familiarity and love for garlic, this version is sure to appeal to guests. While it is sometimes referred to as fermented, it’s actually caramelized, according to the Washington Post. In the aging process, garlic cloves are transformed into an earthy, umami-rich garlic. Try folding into sauces and aiolis, rubbing onto steaks, wings, or burgers, or adding to soups or gravies. You won’t be disappointed.

MENU INSPIRATION FEATURING
CUSTOM CULINARY^® PRODUCTS

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 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.

Chef's Perspective

Better with age is a saying that applies to many of our favorite things – wine, cheese, cars and guitars, to name a few. I’ve also told my wife that the same holds for me!

When it comes to food, time-tested preservation techniques, such as fermenting, pickling, curing and canning, have been used for centuries. The Farm to Table movement and seasonality of ingredients are bringing chefs back to the days when aging and pickling were necessary. Chefs and manufacturers carry on that tradition today to impart bold flavors into food and extend the life of seasonal fruits and vegetables.

One of the hottest food trends I wrote about was “Funky and Fermented” offerings. I don’t see this trend going away any time soon. It will continue to rise in popularity all across the menu and virtually every food concept, from food trucks serving hot dogs with kimchi to upscale restaurants offering grilled fish with mango-kimchi slaw. At the bar, kombucha is being served independently and in craft cocktails. I’ve even seen kombucha gummies and lacto-fermented peaches for dessert. We’ll see fermenting, pickling and preserving make appearances from healthcare to campus dining, sports arenas to airports.

Custom Culinary^® offers several products that fit the food aging and fermenting trend. I love to make green tomato kimchi, served on a burger with Bibimbap Sauce (a spicy sauce featuring fermented gochujang chili paste). I also use more traditional products such as our Gold Label Savory Roasted Vegetable Base or our Master’s Touch^® Roasted Garlic Flavor Concentrate in marinades and pickling brines.

Consumers have shown they're open to expanding their palates, from pickled watermelon rinds and preserved lemons to kimchi and pungent black garlic. The sour, tangy, umami-forward flavors of ingredients that are given time to mature make them better with age. Try this trend for yourself, and I’m sure you’ll see your guests asking for more.

Mike Speranza, CEC
Corporate Executive Chef

Fish Sauce, Kimchi, Preserved Lemons, and Black Garlic are all better with age and ingredients we’re excited to try in an innovative way. We have loads of recipes we dreamed up as we sought to try a new trend, such as this one and many others along the way. With a quick keyword search or a scroll within categories, you’ll have access to all of them.

While you’re at it, visit us on Instagram and Facebook to share your tips and tricks for fermenting, aging, and preserving. We’ll do the same!

CRAVING MORE? CHECK OUT THESE SIMILAR POSTS

Funky and Fermented

It’s one of the oldest techniques known to man—fermentation has been used to preserve and prepare food for thousands of years.

The Fermented Future

Despite being one of the world’s oldest food preservation techniques, there’s still plenty of new life to be found in fermentation.

* Products are customized; please contact your Custom Culinary^® representative for more information. Contact Us.

Sources:
Datassential, Menu Trends, Accessed 2/20/2024