Good Gut: Cooking With and Eating Fermented Foods

You’ve probably heard by now how naturally fermented foods support your health (thank you probiotics!), but you might still be wondering how to get them on your plate. The world of fermented foods is diverse (kraut, kimchi, sour pickles, miso!) and incorporating ferments into your meals is a simple and delicious way to reap the benefits of these foods for your health, and your tastebuds.

In this hands on class with master fermenter and owner of Topos Ferments, Jim Bovino, you’ll learn how natural fermentation works to transform simple ingredients into complex flavors along with the role of acid and umami in balancing out a meal. You’ll also learn how these foods support a local and sustainable diet by using fermentation to extend the enjoyment of local produce. You’ll create simple recipes using accessible ingredients and ferments and leave feeling empowered to replicate these concepts at home without fancy ingredients.

• Fermented Vegetable Plate with Cheese and Cured Meats
• Cabbage, Kale, and Carrot Salad with Fermented Watermelon Radish with Black Urfa Chili and Ferment Brine Vinaigrette
• Lentils with Preserved Lemon and Miso Glazed Pork