Fermentation: What it is, how to do it, and why fermented foods are good for you - The Boston Globe

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  Published in Food and Wine on Tuesday, September 9th 2025 at 11:39 GMT by The Boston Globe

Fermented Foods Take Center Stage in Boston’s Latest Culinary Trend
Boston Globe – September 9, 2025

In an era where “good food” is synonymous with “good health,” Boston’s newest culinary offering is turning to the humble kitchen laboratory of fermentation. The city’s first week‑long, community‑based “Fermented Food” class, announced on September 9, 2025, promises to demystify everything from sourdough starters to kimchi, kombucha, and tempeh. While the course is marketed as a hands‑on culinary adventure, the Boston Globe’s feature dives deep into the science, history, and cultural tapestry that has brought fermented foods to the fore of modern gastronomy.

A Growing Cultural Trend

The article opens with an overview of the explosive growth in fermented‑food popularity. Since the early 2020s, Boston’s food scene has seen a spike in boutique pick‑up spots, kombucha bars, and “ferment‑centric” cafés. Boston University’s “Food & Health” blog cites a 35 % rise in local kombucha sales and a 27 % increase in fermented‑food‑related social media posts over the last year. The Globe also highlights a 2024 Harvard School of Public Health study that linked regular consumption of fermented foods with improved gut microbiota diversity and lower rates of inflammatory bowel disease. “It’s not just about flavor; it’s about wellness,” notes Dr. Maya Patel, a microbiologist at Boston Children’s Hospital who is quoted in the article.

The Class Itself: What to Expect

The course is run by the Boston Community Kitchen (BCK) in the South End and is scheduled for 12 sessions, each 90 minutes long. Participants pay $85 for the entire semester, which includes all equipment, starter cultures, and a take‑home kit of artisanal sauces, pickles, and a starter sourdough bread. In the Globe’s interview with course director Chef Marco Reyes, he explains that the curriculum is structured in three modules:

1. Foundations of Fermentation – students learn about lactic acid bacteria, yeast, and acetic acid bacteria. Hands‑on labs include creating a simple yogurt starter and a kombucha SCOBY (symbiotic culture of bacteria and yeast).

2. Cultural Cornerstones – this module explores global fermented staples: Korean kimchi, German sauerkraut, Mexican pickled jalapeños, and Ethiopian berbere‑spiced sourdough. Students taste each item, learn the historical roots, and even try their hand at making a fermented condiment under Chef Reyes’ guidance.

3. Innovations and Recipes – the final module encourages students to experiment with their own flavor twists. The Globe documents a student, 24‑year‑old graphic designer Aisha Khan, who turned a classic miso into a smoky, maple‑infused miso butter.

The article also mentions that each session ends with a community tasting where students rate each other’s creations, creating an informal “fermentation festival” atmosphere.

Behind the Scenes: Equipment and Safety

A key segment of the piece highlights the importance of proper fermentation hygiene and equipment. Chef Reyes emphasizes that the BCK uses small, glass fermenters, a digital hygrometer, and a low‑temperature refrigerator to store the fermenting cultures. He also mentions that each student receives a 12‑page guide titled “Fermentation for Beginners: Safety, Flavor, and Fun.” The guide includes a detailed section on the “red‑flag” signs of spoilage—mold growth, off‑odors, and temperature spikes—and explains the science behind why these indicators matter.

In addition, the article links to a Boston Globe photo essay on the BCK’s own "Ferment Lab" space, which was built on the repurposed back‑yard of an old textile factory. A short video link in the article shows the lab’s sleek, eco‑friendly design, complete with a built‑in “airlock” for kombucha.

Community Impact and Local Partnerships

The Globe’s feature takes a generous look at how the class is embedded within Boston’s larger food‑justice ecosystem. Local farmers’ markets like the Somerville Farmers Market partner with the BCK to supply fresh produce—kale, cabbage, beets, and carrots—for the week‑long curriculum. The article includes a quote from Marcus Lee, the Somerville farmers’ market manager: “We’re thrilled to be part of this movement. Fermentation extends the life of produce, reduces waste, and provides our community with nutrient‑dense foods.”

The piece also highlights a collaboration with the Boston Public Library’s “Food Futures” series, which offers free public workshops on nutrition and cooking. According to library director Lila Gomez, the library’s “food‑education program is an extension of its mission to promote health equity.” A link in the article directs readers to a PDF of the library’s latest “Fermentation in the Community” guide.

The Bigger Picture: Health, History, and the Future

Beyond the tangible skills and tasty outcomes, the Boston Globe article explores the philosophical shift in the city’s food culture—from “clean eating” to “fermented eating.” It cites a 2024 Pew Research poll that found 61 % of Boston residents now consider fermented foods an essential part of their diet. The article also mentions that Chef Reyes is working on a new book, “Boston Ferments: A Culinary Journey,” slated for publication next year, which will compile recipes, history, and microbiological insights.

Bottom Line

Boston’s new fermented‑food class is more than a culinary workshop; it’s an interdisciplinary exploration that connects food science, cultural heritage, and community health. The Boston Globe’s piece paints a vivid picture of an initiative that invites residents to engage in the ancient practice of fermentation while leveraging modern scientific understanding and local collaboration. As the city’s food scene continues to evolve, this class signals a promising trend: that fermented foods are not just a fad, but a lasting, health‑enhancing staple for Boston’s future.