When it comes to getting a sharp, acidic kick in the taste buds, there are few techniques more effective than fermentation. After all, this age-old technique is a classic way of turning sugars into the lactic acid. Our taste receptors recognize this as sour, resulting in some satisfying lip puckering and smacking.
Recently, a number of chefs have begun to lean into in-house fermentation. The are not only making malted beverages like beers and kombuchas, but also experimenting with a range of other ingredients. We’ve rounded up some local eateries that are taking their fermentation very seriously.
The Simon at Reston Station
Fermentation is present across the menu at this fine dining establishment in Reston, even if you don’t see it. The team makes an Appalachian sour corn that is fermented for about two weeks before being used in hush puppy batter and an Ora King salmon entree. Plus, there’s in-house fermented kombucha. 11340 Reston Station Blvd., Reston
Northside Social
At Northside Social, the team uses a method known as “quick pickling” to pickle red onions, Fresno chiles, and other garnishes that you might find on the restaurant’s avocado toast. This versatile and simple method uses a vinegar brine on the vegetables to soften them and give them a delicious flavor to boot. 3211 Wilson Blvd., Arlington; 205 Park Ave., Falls Church
Commonwealth Brewing Co.
Beer may be the headline, but the team at Commonwealth Brewing is fermenting much more than that. You’ll find lots of fermentation on the food menu, not only in the dough of the Neapolitan-style pizzas, but also in the Caesar dressing and even some pizza toppings. 10426 Main St., Fairfax
Yechon
At long-standing Korean and Japanese mainstay Yechon, kimchi is made in-house, requiring an extensive fermentation process. Because the team makes their own batches of this classic condiment, you can find various flavors, including spicier versions for those desiring an even more pronounced kick. 4121 Hummer Rd., Annandale
Atwater’s
If you’re looking for a sourdough bread, traditionally made with a fermented sourdough starter, look no further than Atwater’s, where you’ll find not one, not two, but around half a dozen sourdough breads. The Kalamata Olive sourdough also leverages brined olives for an even more acidic kick. These breads are available online and at several Northern Virginia markets throughout the year.
Evelyn Rose
The team at Evelyn Rose does a ton of in-house fermentation based on seasonally available ingredients. During colder months, you might find Italian long hots and red hot peppers brining away, whereas in the spring, the team turns to ramps. While the restaurant uses as many fresh ingredients as possible, excess produce is preserved and fermented. 111 Church St. NW, Vienna
Blue Ridge Pickling
The husband-and-wife team behind Blue Ridge Pickling exclusively uses locally sourced ingredients and glass brining techniques, resulting in some of the best pickles and pickled products around. We’re particularly fond of their Old Bay Brine-Based Bloody Mary Mix, too. The products are available for purchase online.
Feature image courtesy Northside Social
