Fermentation, gut health, traditional Balinese foods, and naturally rich umami have long shaped authentic island cooking. Today, these same principles are also the quiet superpower behind many dishes at Avocado Resto in Medewi, West Bali.
For the past decade, we have consistently met travellers who say the same thing: “I love Balinese food, but after a few days, my stomach feels heavy.” Coconut-rich curries, new spices, long flights, and tropical heat can stress digestion. Fortunately, the solution is simple and deeply rooted in Balinese culinary tradition: regular intake of living, fermented foods.
At Avocado Resto, fermentation is not a trend. It is both nourishment and a craft a way to elevate flavor while making every meal more digestible and energising. Almost every plate features at least one fermented element that brightens the dish and supports your gut.
Below are the eight fermented ingredients we rely on daily and the reasons they matter.
1. Tempeh
Unlike tofu, tempeh undergoes a fungal fermentation that breaks down anti-nutrients and increases mineral bioavailability by up to 300 percent. It naturally generates vitamin B12 and contains probiotics that support gut balance. We produce fresh tempeh every three days using local soybeans from Tabanan, then serve it grilled, crumbled, or sliced as tempeh “bacon.” Each 100 grams provides 19 grams of protein and a significant probiotic boost.
2. Tape Singkong & Tape Ketan
Fermented cassava and fermented black rice develop natural sweetness, B-vitamins, and resistant starch that nourishes beneficial gut bacteria. We fold tape into coconut yoghurt parfaits or plate tape ketan hitam as a comforting breakfast side. It is a traditional dessert that promotes digestion instead of slowing it down.
3. Coconut Kefir
Fermenting young coconut water with kefir grains produces a drink far richer in microbial diversity than commercial yoghurt. With over 30 beneficial strains, coconut kefir supports immunity, reduces bloating, and is dairy-free. We serve it plain, in smoothie bowls, or as a tangy dressing.
4. Fermented Sambal
Instead of buying commercial sambal, we ferment our chili paste for 5–14 days. Lactic-acid bacteria mellow the heat, stabilize vitamin C, and create new antioxidants. A spoonful on Avo Eggs Benedict, salads, or grilled fish adds brightness and millions of beneficial microbes.
5. Fermented Papaya Enzyme
Balinese jamu tradition ferments papaya skins and seeds to concentrate enzymes like papain and carpaine. These compounds support digestion and can reduce post-meal heaviness. We blend a small amount into recovery smoothies or serve it as an optional digestive shot after rich meals.
6. Quick-Brine Vegetables
Pickled cucumber, carrot, turmeric, and young jackfruit ferment in a Bali sea salt brine for 24–48 hours, developing acidity, crunch, and lactobacillus cultures. These brined vegetables complement tempeh dishes, grilled seafood, and hearty bowls.
7. Fermented Terasi (or Vegan Mushroom Terasi)
Traditional fermented shrimp paste ages for 3–6 months, creating the unmistakable depth behind sambal matah and lawar. For plant-based guests, we craft a fermented mushroom version using shiitake and king oyster mushrooms. Both deliver natural glutamates that amplify savory flavors and support gut repair.
8. Kombucha
SCOBY produces a ruby-toned kombucha high in organic acids, antioxidants, and natural probiotics. Brewed weekly, it offers refreshment with only 2–4 grams of natural sugar per glass.
Why Fermentation Matters Even More When Travelling
Travelling exposes your digestive system to new foods, microbes, and stressors. Fermented ingredients help by:
- Strengthening gut bacteria within 24–48 hours
- Reducing gas, bloating, and heaviness caused by new dishes
- Improving absorption of minerals from tropical greens, nuts, and legumes
- Supporting sustainable food systems with minimal packaging and waste
A Fermentation-Focused Day at Avocado Resto
7:30 a.m. — Avocado Boom Smoothie Bowl with coconut kefir and fermented papaya swirl
10:00 a.m. — House-brewed rosella kombucha
1:00 p.m. — Tempeh “bacon” and fermented vegetables with Avo House Salad
4:00 p.m. — Tape ketan hitam for a light, probiotic-rich pick-me-up
7:00 p.m. — Grilled fish with fermented sambal and quick-brine pickles
Equivalent probiotic intake: 5–10 capsules but far more delicious. Best of all, none of it requires planning. Simply choose what you enjoy, and fermentation works quietly in the background to support digestion, energy, and mood.
If you are exploring West Bali this season, let your body experience what living foods can do. At Avocado Resto, we prepare meals the way Balinese families have for generations: slow, intentional, and designed to nourish from within. Sit on our open-air deck, watch the surf roll in, and enjoy food that is both comforting and functional the kind that leaves you lighter, not heavier.
Your gut is your second brain. In Bali, we take care of it first.
Avocado Resto
Jl. Widuri Simpang Tiga, Medewi, Jembrana, Bali
+62 813 3854 6264
eat@avocadoresto.com