World Ferment Day, 1st February 2026, Singapore
- Alastair Hunt
- 5 days ago
- 3 min read
Updated: 4 days ago
Do you love fermenting? We were recently in contact with the organiser of the first World Ferment Day - planned for this 01st February 2026 - and thought it might be a fun way to celebrate our love of fermenting in Singapore.
Full details here or click the image below.
Take Action
The organiser is looking for video content - I think we can do well at this - perhaps better than anywhere else. Here is an example of what they are looking for...
Final Thoughts
We go through phases of fermenting at home, captivated by the bubbling jars, then overwhelmed with delicious items that we often gift to our friends and family! Singapore has an active fermenting community, see FaceBook SG Fermentation Friends. Don’t be afraid to ferment, it’s well worth it.
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Stay Healthy,
Alastair
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Check out our other fermenting articles here.
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Studies and Resources
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Rook O, Zwart H. Awareness of human microbiome may promote healthier lifestyle and more positive environmental attitudes. Commun Med (Lond). 2025 Feb 10;5(1):39. doi: 10.1038/s43856-025-00747-4. PMID: 39930028; PMCID: PMC11811053.
Rizzo G. Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective. Front Biosci (Elite Ed). 2024 Jan 31;16(1):3. doi: 10.31083/j.fbe1601003. PMID: 38538520.
Song, E., Ang, L., Lee, H.W. et al. Effects of kimchi on human health: a scoping review of randomized controlled trials. J. Ethn. Food 10, 7 (2023). https://doi.org/10.1186/s42779-023-00173-8
Hosam Elhalis, Julian Cox, Jian Zhao, Coffee fermentation: Expedition from traditional to controlled process and perspectives for industrialization, Applied Food Research, Volume 3, Issue 1, 2023, 100253, ISSN 2772-5022, https://doi.org/10.1016/j.afres.2022.100253.
Leeuwendaal NK, Stanton C, O'Toole PW, Beresford TP. Fermented Foods, Health and the Gut Microbiome. Nutrients. 2022 Apr 6;14(7):1527. doi: 10.3390/nu14071527. PMID: 35406140; PMCID: PMC9003261.
Leeuwendaal NK, Stanton C, O'Toole PW, Beresford TP. Fermented Foods, Health and the Gut Microbiome. Nutrients. 2022 Apr 6;14(7):1527. doi: 10.3390/nu14071527. PMID: 35406140; PMCID: PMC9003261.
Marco ML, Sanders ME, Gänzle M, Arrieta MC, Cotter PD, De Vuyst L, Hill C, Holzapfel W, Lebeer S, Merenstein D, Reid G, Wolfe BE, Hutkins R. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nat Rev Gastroenterol Hepatol. 2021 Mar;18(3):196-208. doi: 10.1038/s41575-020-00390-5. Epub 2021 Jan 4. PMID: 33398112; PMCID: PMC7925329.
Faujan, Nur Huda & Muryany, Ida & Hj Yaacob, Ilyanie. (2020). Comparative Proximate Composition of Malaysian Fermented Shrimp Products. Malaysian Applied Biology. 49. 139-144. 10.55230/mabjournal.v49i3.1557.
Anggadhania, L., Setiarto, R.H.B., Yusuf, D. et al. Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe. J. Ethn. Food 10, 42 (2023). https://doi.org/10.1186/s42779-023-00206-2
Jinap S, Ilya-Nur AR, Tang SC, Hajeb P, Shahrim K, Khairunnisak M. Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5'-nucleotides. Appetite. 2010 Oct;55(2):238-44. doi: 10.1016/j.appet.2010.06.007. Epub 2010 Jun 19. PMID: 20600418.
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