The Fermented Foods Toolkit
Translating Emerging Science into Delicious, Everyday Eating
This toolkit translates emerging research into culinary approaches and clinical guidance that help bring fermented foods into everyday meals and menus.
Free PDF resource
Inside the Toolkit
Simple Culinary Applications
Flavor-forward recipes and pairing provide inspiration for creative ways to use yogurt, kimchi, sauerkraut, and miso in dressings, sauces, grain bowls, and more.
Visual Learning Tools
Clear explanations that address common myths and questions, including why not all pickled foods are fermented foods and how prebiotics differ from probiotics.
Guidance for Diverse Communities
A global look at fermented food traditions and strategies for adapting recommendations to individual tastes, budgets, and individual needs.
Developed in collaboration with The Center for Food and Beverage Leadership at the Culinary Institute of America, with support and nutrition science expertise from Danone USA. Researchers affiliated with Stanford Medicine’s Nutrition Studies Research Group provided scientific review.