Jessica Alonzo launched Native Ferments and is now educating others about fermentation and food waste.
Advanced projects like the ones found on plates at Homewood and Petra and the Beast can feel intimidating, though. With her course at the Fermentation School, Alonzo wants to share approachable recipes for home cooks. Her message: “You don’t need to be in a nice restaurant to create these flavors.”
Utilizing seeds, skins, tops and peels, Alonzo says nearly every vegetable scrap can be re-incorporated in the kitchen. For instance, in, she teaches students how to make a salad vinaigrette from carrot and fennel tops, as well as how to turn carrot skins into amazake, a sweet, fermented rice drink. Students also learn how to make yogurt using whey, and how to incorporate it to make biscuits.
She enjoys finding tasty, undiscovered uses for scraps that are often thrown away, including the use of carrot tops to make pesto or, after being fermented, a zesty condiment to add to hummus. She knows how to turn coffee grounds into umami-imparting koji that turns out similar to Worcestershire sauce. Additionally, she says potato skins can be dehydrated and added to soups for depth, or tossed in olive oil and baked for chips.
Alonzo joins a global network of professional female fermenters at the Fermentation School, which was founded by Kirsten Shockey and Meredith Leigh, both of whom have authored multiple books on fermentation. Having read all their books, Alonzo describes herself as a “fan girl” who was “in shock” when Leigh asked her to join the online platform.
The Fermentation School is meant to focus on and empower women creators because, as Leigh explains on the website, “Women are the world’s fermenters across time and geography.” Of course, there are men who ferment, but Alonzo says women have a tendency to create with their hands and share knowledge. The practice of teaching is also a nurturing act, she says.
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