The new documentary feature film Fermented finds host Edward Lee traveling around the U.S. and Japan to discuss fermentation techniques with notable experts. One of Lee’s chef friends who shows up is Stuart Brioza, the mastermind behind State Bird Provisions in San Francisco. Here, in a scene that didn’t make it into the final cut of the film, Brioza shows Lee how he makes an avocado and lettuce salad with raw and fermented kohlrabi and a barley miso spread on toast. It’s like a next-level Caesar salad.

Fermented, a production of Zero Point Zero Films, premieres this weekend at the Seattle International Film Festival. For tickets to SIFF or information on where and when to see Fermented near you, go to Besides Lee (and Brioza), the film includes appearances by chefs and food luminaries including Chad Robertson, Sandor Katz, the craft brewers behind Three Floyds, Tony Mantuano, Nancy Singleton Hachisu and many others. The film serves as a great primer on fermenting, but will also be of interest to fermentation experts and hobbyists. Its first-time director is Jonathan Cianfrani, who will appear after the screenings at SIFF this weekend with Lee and other producers from Zero Point Zero, which is the parent company of Food Republic.