About this episode
Jo Webster discusses the events and highlights of World Ferment Day, including a special lunch featuring various ferments.
World Ferment Day took place on February 1st this year. Billed as a global celebration that turns theory into practice, people were invited to taste a ferment, make a ferment, share a ferment or host a ferment event. Organizer Jo Webster was supported by The Fermentation School , Wildbrine , and The Fermentation School en español . Goodfellows Restaurant in Jo’s home town of Wells, Somerset, hosted two 15-person sold-out sittings of a ‘Cultured Lunch’ by chef Adam Fellows. Jo and her friend Caroline Gilmartin helped prepare the dishes. The Cultured Lunch constituted two back to back sell-out sittings in Adam’s delightful restaurant. The aim was to showcase how ferments meld deliciously as part of tasty meals, bringing complexity and diversity to the table. Whether it was in the form of my fermentceutical crackers, loaded with labneh and Jerusalem artichoke ferment, or the Fennel Blush ferment and Cultjar ‘s Cooks Kowl sauerkraut tucked under the duo of organic salmon, the results were extremely popular. My Rosemary sourdough went down a storm and so did Caroline’s mango kefir ice cream, with Fermenti ’s enlivening fermented fruit bites to augment it…
People in this episode
Host: Jo Webster
Guest: Caroline Gilmartin
Topics covered
- fermentation
- food culture
- cooking
- health
- nutrition
Keywords
- fermentation
- World Ferment Day
- cooking
- health
- nutrition
- fermented foods
- Caucasus
Mentioned in this episode
Organizations: The Fermentation School, Wildbrine, The Fermentation School en español, Goodfellows Restaurant, Fermenti
Products: my fermentceutical crackers, labneh, Jerusalem artichoke ferment, Fennel Blush ferment, Cooks Kowl sauerkraut, Rosemary sourdough, mango kefir ice cream, milk kefir
Places: Caucasus
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