For Michael McSharry, chef and owner of Grá in Echo Park, fermentation is more than a cooking technique—it’s the foundation of a healthy, flavorful lifestyle. At his MICHELIN Bib Gourmand-awarded pizzeria, he’s proving that even the most indulgent dishes can be crafted with mindful, gut-friendly ingredients.
“Fermented foods started appealing to me when I became more health-conscious about my own lifestyle,” says McSharry. “They help curate a feeling of internal gratitude. But I also discovered that the complexity of their flavors and textures blew me away.”
At Grá, slow-fermented sourdough pizzas steal the spotlight, topped with house-made ferments ranging from kimchi to pickled cucumbers. But you don’t have to be a professional chef to try fermentation yourself. McSharry shares his essential tips for fermenting fruits and vegetables at home—so you can boost your gut health, elevate your flavors, and have fun in the process.