FOOD AS MEDICINE: Eating Ferments

with Starter Sisters
April 27, 2025 | 10:00am to 1:00pm
Good Food Sundays, Mandala Park
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Ferments are among the most beneficial foods we can introduce to our diet. 

But besides serving kimchi as side dish or drinking shots of kombucha, a lot of us don’t know how to increase our intake of other fermented foods.

And eating a variety of ferments leads to a diversity in our gut flora, which we want! 

Decreased diversity can lead to an unhealthy gut and weakens our immune system. 

In this Food as Medicine workshop, Starter Sisters will share their favorite ways of eating fermented food. Our menu includes:

✔️All-around Spicy Kimchi Peanut Sauce (Quite addicting!)
✔️Kimchi-Peanut Noodles (Always a hit!)
✔️Fermented Daikon and Carrot  (Great as gut-healthy sawsawan)
✔️Tofu Pan-mi (We’re using pandesal instead of banh mi)
✔️ Fermented Ensalada (A savory side with probiotic punch)

A combination of hands-on and demo will be available in this community cooking activity 

Good microbes in fermented foods support our health goals—from increasing the nutritional value of food to making sure these nutrients are readily absorbed by our bodies and help our healing. 

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Mabi and Mabel are biological sisters, and Karla is their long-time friend and whom they consider a sister at heart. All three live in different cities in Metro Manila and Australia, but find themselves connected by fermentation.

Mabi is a writer and vegan cook, who teaches plant-based fermentation, and who set up Me & My Veg Mouth with Karla. A certified plant-based cook, Karla hopes to contribute to changing the perception that eating vegetables is boring and expensive. Mabel is a former Operations lead of a startup, a writer, illustrator, and an omni mom helping her family eat healthier.

Reserve your slots now to enjoy the early bird rate. All reservations settled after April 20 are at the full rate of PhP 1,200.