Food & Wine Magazine Highlights Pennsylvania’s New Trail for Fermented Foods with Its Two Stops in Chesco

scoby kombucha
Image via Baba's Brew.
A SCOBY, which stands for “symbiotic culture of bacteria and yeast,” is an ingredient used in the fermentation and production of kombucha.

Pennsylvania’s new trail for fermented foods has nearly 100 stops that will delight lovers of pickled food, and two of them are right here in Chester County, writes Regan Stephens for Food & Wine magazine.

Pickled: A Fermented Trail launched this fall as part of the state’s efforts to showcase its culinary history. The trail takes travelers to spots that provide the best fermented options, from sauerkraut, beer, and kombucha to even coffee and chocolate.

Baba’s Brew in Phoenixville ferments probiotic-infused kombucha that has proven very popular among locals. The company is named after owner Olga Sorzano’s great-grandmother from Siberia and continues the old-world tradition with a modern spin. Its on-site tasting room, the CultureFactory, offers six flavors to sample, including Bee’s Knees with chamomile and wild honey.

Meanwhile, master chocolatier Christopher Curtin’s products at Éclat Chocolate in West Chester are a favorite of chefs and food producers in the region. The shop is also home to his factory, where he explains the process for making the popular chocolate, which, to the surprise of many, includes fermentation.

Read more about Pickled: A Fermented Trail in Food & Wine magazine.

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