Plant-Based Fermented Foods Board

What's on the board

Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.

Why it works

Fermentation creates big, sour, savoury flavours, which is exactly what a board needs to feel interesting. Kimchi brings heat and funk, sauerkraut and half-sour pickles bring clean acidity, and miso brings deep savoury flavour.

Smoked tempeh is the hearty centerpiece. It's fermented soybeans pressed into a firm cake, and when sliced and seared it eats a lot like a smoky cured meat. Pile it on sourdough with a little mustard and kraut.

Timeline

1. T–20 minSear the tempeh slices in a little oil until browned; let them cool.
2. T–15 minStir the miso dip together; drain the kimchi, sauerkraut and beets.
3. T–10 minFill small bowls with the dips, ferments and mustard.
4. T–5 minSlice the sourdough and cucumber; fan the crackers.
5. T–0Add the tempeh, dill and microgreens; serve with kombucha.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

More boards

• Plant-Based Plant-Based Fall Harvest Board Serves 6–8 · $35–$50 Plant-basedIntermediate
• Plant-Based Plant-Based Holiday Board Serves 10–14 · $55–$75 Plant-basedIntermediate
• Plant-Based Plant-Based Starter Board Serves 6–8 · $35–$50 Plant-basedBeginner

All boards →