Pucker Up—Time to Get Sour

Kombucha and gourmet pickled vegetables have had us flirting with sour over the last few years, but it looks like 2013 is the year for a full-fledged love affair with this flavor. Craft beer companies will be making brews with a sour edge (and high acidity), which have wine-like complexity and go very well with food. And kimchi (Korean pickled cabbage) will continue making its way onto restaurant menus with options that have crossover appeal, like kimchi-topped hot dogs.