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. Caroline showed attendees how to make milk kefir and explained how those first milk kefir grains were snaffled out of the Caucasus region by subterfuge for the benefit of so many nations thereafter.

I waxed lyrical about my beloved vegetable ferments and forgot to roll the sleeves of my white shirt up before grating the beetroot. People went home inspired, excited and satiated. My favourite feedback was from a gentleman who candidly said that his wife had twisted his arm to get him to attend with her.  “I thought it was going to be shit”, he said. I assumed World Ferment Day was just aimed at making money rather than genuinely aiming to make lives better by encouraging more people to eat and drink more ferments. In fact, this has been an inspiring afternoon and I am so glad that I came”.

Jo acknowledges that fermented foods and drinks are still a niche.

This is part of the challenge. While there’s more producers coming into the market, I still think it’s a pretty hard market to be in. For many, it has been a pretty lonely and isolating market to be in for quite a long time for quite a few people. And that is gradually changing for sure. And there’s definitely more players coming into the market. Some are ramping up production and it seems like something is shifting.

This marked a sizable increase from the first World Ferment Day where there were only 10 events.

There was very little planning for 2025. I thought of the idea at the beginning of January and we held it at the beginning of February. It was very low key. This time we’ve had a year, but various things have happened to distract me. We had a good three month run up, but this time we’re going to have a full year run up.

Tomorrow, some of us will step into a communal kitchen for a cooking session guided by Food Citizen’s regular volunteer and partner, Deepa. Among other foods, we’ll be making idli — a fermented dish common in many South Indian homes and available in Singapore at stalls and restaurants.

I created this ebook to celebrate World Ferment Day. Fermentation is an art, a way to connect with our ancestry and, at the same time, a contemporary path to create new possibilities in the kitchen. Inside this ebook, you will find 5 very special recipes, carefully tested and developed by me over the years.

Celebrating World Fermentation Day by making my granny’s favourite ferment: sauerkraut. My love of preserving stems from my granny, Ima Mae (in the photo, which lives in my kitchen) who always had homemade pickles (including kraut) on the table, all made with veg grown by my granddad.

It’s @world.ferment.day!!! What are you doing to celebrate?! Today we’re going be doing a lot of fermentation processing and feeding a lot of cultures before we head to India this week on a fermentation journey with @rtb_kombucha.

World Ferment Day exists to honor one of the oldest human food practices — preservation through time, not technology. Fermentation isn’t fast. It isn’t flashy. It’s salt, patience, attention, and trust. That’s why it felt right to host my first workshop of the year on February 1.

Fermentation is a revolution. #doyouhavetheguts to say yes to living in collaboration with microbes and immigrants and residents from the air and soil? And say NO to fascism? Together as a community we can do this.

Today, it’s worth taking a moment to recognise just how fundamental fermentation is to life itself and as the influential physicist, Richard Feynman put it – “All life is fermentation”. From the microbes that support our bodies to the recipes that have shaped food cultures across the world, fermentation has always been quietly at work. When it’s understood and given time, fermentation has the power to transform simple ingredients into something complex, nourishing and full of flavour. It’s how tea, sugar and SCOBY become kombucha and how entirely new taste experiences are created. Today we’re celebrating the magic behind fermentation and the incredible world of flavour it opens up when you let nature lead.

Today is World Fermentation Day and it’s your chance to strike a blow for world gut health! Try something new – a new ferment you have not tried before and your body will love you for it! Give it a go! The fact is that by making fermented foods part of your daily routine you’ll be helping your gut diversity, improve nutrient availability, and build the resilience of your microbiome.

Fermenting wasn’t just his gateway into the microbial world—soil, pets, cuddles—it also sparked his curiosity about new foods, to feed his microbial friends. Today, on the first ever #WorldFermentDay, I’m celebrating how fermented foods have the ability to spark curiosity, creativity, and connection—especially in young minds.

Jo is excited by the multi-cultural potential of World Ferment Day.

So I think the potential is very real in terms of more countries. What we want to show is different cultural approaches to this food technology, different products, that there’s something for everybody in terms of flavor profile, in terms of texture, in terms of curiosity and adventure. And the more the more we can represent ferment habits globally, the happier I will be, because at the moment, obviously, I’m a middle-class white person promoting it. And largely it’s been America, UK. It would be really great to get a truly representative global support and therefore representation of different ferment cultures and styles and methods and approaches.

What we’re also seeking is to get these foods and drinks embedded in the cultures in which they’re not familiar and re-celebrated in the cultures where Western food is becoming increasingly appealing and people are moving further away from these food, food technologies and foods and drinks.

The key thing is finding funding. In an ideal world, we would get a really solid funding to be able to properly take this forward. We’ve shown this year that there is real appetite for it, that thousands of people ate and drank ferments because of those 70 events. Our aim is that ferments are not just for World Ferment Day.

Jo discusses the achievements of the 2026 World Ferment Day and her hopes for the future in this exclusive interview.

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