On September 13 and 14, Jean-Talon Market will be transformed to host FermentFest 2025, a special event dedicated to products made through fermentation. Although products such as kimchi and kefir immediately come to mind when we talk about fermented foods, it turns out that more foods than we think are fermented. From bread to prosciutto, olives to giardiniera, Italian tradition is full of fermented delicacies.
Did you know that behind the crispiness of a ciabatta lies a slow fermentation process called biga? This typically Italian pre-ferment gives the bread a honeycomb texture and rich flavor. When it comes to charcuterie, the iconic prosciutto and salami are the result of a long natural aging process, where bacteria and time transform the meat into a culinary treasure.
Vegetables also shine: olives, giardinieras, and even balsamic vinegar—fermented and then aged in wooden barrels—offer a palette of authentic flavors from Italy’s heritage.
But FermentFest is about much more than Italy. It’s a celebration of fermentation in all its forms and origins. Come and taste sparkling Korean kimchi, umami-rich Japanese miso, Indonesian tempeh, or refreshing water kefir. A true celebration of global culinary diversity!
With tastings, hands-on workshops, and conferences led by experts, FermentFest MTL 2025 is the must-attend event for curious foodies and enthusiasts of all things living.
Join us in Little Italy for a fermented feast featuring flavors from here and abroad!
Learn more about FermentFest and other events at Jean-Talon Market.