Make kombucha jellies: Heat 1 cup kombucha to 160°F, dissolve agar powder, pour into small molds, refrigerate until set

Prepare kefir cheese balls: Mix kefir with cream cheese, season with salt and herbs, roll into small balls, refrigerate

Make miso glaze: Whisk miso paste with sesame oil, rice vinegar, and honey until smooth

Prepare vegetables: Cut vegetables into bite-sized pieces, toss with miso glaze, roast at 400°F until caramelized

Make tempeh crisps: Slice tempeh very thin, fry in coconut oil until crispy, drain on paper towels, season with salt

Prepare fermented hot sauce: Blend fermented peppers with a splash of brine until smooth, strain if desired

Arrange platter: Place kimchi, sauerkraut, miso vegetables, kefir balls, kombucha jellies, and tempeh crisps in separate sections