FermUp - The Fermented Food Podcast
100 episodes - English - Latest episode: over 8 years ago - ★★★ - 18 ratingsFermUp is a weekly conversation about the art, science and history of food fermentation brought to you by two fermentation enthusiasts. We cover the what, why and DIY how-to. Learn ways to ferment common food items such as sauerkraut, kimchee, and kombucha, kefir and yogurt. We also explore cultures of fermentation from around the world. If it is fermentable and edible, we will discuss it.
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Episodes
51: Fermentation on Wheels
February 03, 2014 06:00 - 25.1 MBThis week we interview special guest, Tara Whitsitt, of Fermentation on Wheels. Show notes: Tara Whitsitt Fermentation on Wheels [Classifieds “bus” Craigslist](https://portland.craigslist.org/search/?sort=rel&areaID=9&subAreaID=&query=bus&catAbb=sss) FoodCorps [SCHEDULE Fermentation on Wheels](https://www.fermentationonwheels.com/?page_id=9) [VOLUNTEER Fermentation on Wheels](https://www.fermentationonwheels.com/?page_id=19) [Fermentation on Wheels Facebook](https://www.facebook....
50: Instant Baby Yeast
January 28, 2014 06:00 - 19.1 MBThe big five-oh! This week we accidentally started the show before the show. We talk yeast, petri dishes, microscopes, and buying a house with fermentation in mind. Show notes: https://www.bear-flavored.com/2014/01/how-to-make-fermented-pizza.html Rate us on iTunes. Thanks for your support! Send your feedback to [email protected] or connect with us on Twitter, Facebook or Google+.
49: Hankering for Microscopes
January 20, 2014 06:00 - 29.5 MBAllison still has not named her sourdough starter but she did start using her scale. This week we talk microscopes, state microbes, beer and wine hybrids, and so much more. Show notes: [Zymology Camp Tickets, Madison Eventbrite](https://www.eventbrite.com/e/zymology-camp-tickets-10082502035) [Amish friendship bread Wikipedia](https://en.wikipedia.org/wiki/Amish_friendship_bread) [Durian Wikipedia](https://en.wikipedia.org/wiki/Durian) [no durian sign Google Search](https://www.googl...
48: Name Your Ferments
January 13, 2014 06:00 - 30 MBThis week we talk sourdough, naming ferments, gram scales, beer doused fires, and Moyashimon (anime/manga/live action video about fermentation). Show notes: [45: Reads Like a Story FermUp](https://fermup.com/podcast/45/) [Watch Moyashimon Returns (Season 2) Episode 1 - The Moyashi Gang Rises Crunchyroll](https://www.crunchyroll.com/moyashimon/episode-1-the-moyashi-gang-rises-607491) [Moyashimon: Tales of Agriculture (SUB) - 1 YouTube](https://www.youtube.com/watch?v=RosyASH-sh0) [Moy...
47: Canning vs. Fermentation
January 06, 2014 06:00 - 22.3 MBThis week we follow up on the invention of canning, the French/Napoleon contest, and the differences between canning and fermentation. Show notes: [Ideas in Ideas 2.0 Workshop EL Ideas](https://elideas.com/ideas-in-ideas-2-0/) IDEAS IN FOOD [Kimchi Crepes Ideas in Food](https://blog.ideasinfood.com/ideas_in_food/2013/12/december-28-2013.html) [Chefology: There Might Be Bacteria in Your Artisan Sea Salt Boston Magazine](https://www.bostonmagazine.com/restaurants/blog/2013/12/23/chefol...
46: The Fermented Man
December 30, 2013 06:00 - 23.3 MBThis week we talk with special guest Derek Dellinger. Derek will only consume fermented foods, and nothing but fermented foods, for one whole year. Show notes: Illustration by Lena DeLeo. [For One Year, I Will Eat Only Fermented Foods, Then Publish a Book About It Bear Flavored Homebrew and Beer Blog](https://www.bear-flavored.com/2013/12/for-one-year-i-will-eat-only-fermented.html) Here is the blog post that announced it all. [The Awesome Symmetry of Self-Fermentation - And How It Ap...
45: Reads Like a Story
December 23, 2013 06:00 - 7.41 MBThis week we talk about our reading of a 1982 study on Ginger Beer Plant. Show notes: [The Ginger-Beer Plant, and the Organisms Composing it: A Contribution to the Study of Fermentation-Yeasts and Bacteria by H Ward Archive](https://archive.org/details/philtrans03540404) [The Ginger-Beer Plant, and the Organisms Composing it: A Contribution to the Study of Fermentation-Yeasts and Bacteria PDF Link](https://ia600507.us.archive.org/26/items/philtrans03540404/03540404.pdf) Rate us on iTun...
44: Give the Gift of Fermentation
December 16, 2013 06:00 - 33.5 MBThis week we discuss a few of our favorite fermentation things. This is our annual stuff to buy issue. We share what kind of gifts to get for yourself or your loved ones this holiday, or any, season. We also talk skunks, scales, and upcoming events. Show notes: [Upcoming Events FermUp](https://fermup.com/events/) The Ginger-Beer Plant, and the Organisms Composing it: A Contribution to the Study of Fermentation-Yeasts and Bacteria [Kitchen Scale - Baker’s Math Kitchen Scale - KD8000 Ama...
43: Is That Skunk in Your Ferment?
December 09, 2013 06:00 - 33.4 MBFermentation can be a little stinky sometimes, but some ferments are so stinky that all but the well initiated will gag. This week we discuss some of the smelliest ferments in the world and a bit of the science behind them. Show notes: [18 Stinky Foods From Around the World - surstromming, kiviak, stinky tofu, hakarl, hongeo… Open Journey](https://www.openjourney.com/article/18-stinky-foods-around-the-world-41.html) This link appears to cover most of the popular stinky ferments throughou...
42: Human Cheese
December 02, 2013 06:00 - 29.7 MBThis week we discuss cheese made from human bacteria, an interview with René Redzepi of Noma, music made by microbes, how to make sriracha, dairy waste turned useful, and more. Show notes: [The Q&A: René Redzepi: Foraging and fermenting The Economist](https://www.economist.com/blogs/prospero/2013/11/qa-ren-redzepi) [René Redzepi: A Work in Progress Amazon](https://www.amazon.com/exec/obidos/ASIN/0714866911/fermup-20) [Human Cheese Dezeen](https://www.dezeen.com/2013/11/20/olafur-elias...
41: Bacteriocins Ain't Boring
November 25, 2013 06:00 - 23.2 MBWhen we think of microbes in human terms, sometimes, they seem to have pretty cool super powers. This week we discuss bacteriocins and other microbiologically produced inhibitors and barriers (a.k.a. super hero shields). Microbes are awesome! Show notes: [Basic Food Microbiology Amazon](https://www.amazon.com/exec/obidos/ASIN/0442221207/fermup-20) [Can We Eat Our Way To A Healthier Microbiome? It’s Complicated NPR](https://www.npr.org/blogs/thesalt/2013/11/08/243929866/can-we-eat-our-wa...
40: Thanksgiving Ferments
November 18, 2013 06:00 - 28.5 MBThis week we discuss how to incorporate fermented foods into a feast. Whether it be for Thanksgiving or any other upcoming holiday feast, be prepared with delicious fermented foods. Show notes: [Pickled Cranberries, perfect for the holiday table Phickle](https://phickle.com/index.php/we-can-phickle-that-pickled-cranberries/) [27: Amanda Feifer of Phickle.com FermUp](https://fermup.com/podcast/27/) [Spicy Dehydrated Dilly Beans FermUp](https://fermup.com/blog/dehydrated-dilly-beans/) ...
39: Part II Industrialized Fermentation
November 11, 2013 06:00 - 19.3 MBPart II - Factory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting everything at home? Does industrialization still have a place in our world of DIY fun? Why ferment and why buy? Find out our thoughts on this topic in this two part series on the industrialization of fermented foods. Show notes: Devil’s Peak Brewing Company » Traditional African Beer: Umqombothi [Industrialization of Indigenous Fermented Foods, Revised a...
38: Industrialized Fermentation
November 04, 2013 06:00 - 23.6 MBFactory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting everything at home? Does industrialization still have a place in our world of DIY fun? Why ferment and why buy? Find out our thoughts on this topic in this two part series on the industrialization of fermented foods. Show notes: [Industrialization of Indigenous Fermented Foods, Revised and Expanded Amazon](https://www.amazon.com/exec/obidos/ASIN/0824747844/fermup-...
37: Wild and Cultured Ferments
October 28, 2013 05:00 - 28.7 MBThis week we discuss wild fermentation and starter cultures. We also differentiate between wild-derived versus laboratory-derived starter cultures. One way or another, microbes are needed for fermentation. Whether they are wild or cultivated strains will affect the outcome of the final product. How, when and why depend on the ferments. Show notes: BBC Radio 4 - Food Programme, Sourdough Great episode of the BBC Food Programme featuring Sourdough. Definitely worth listening to if you like ...
36: Contamination, Ahh!
October 21, 2013 05:00 - 30.7 MBInspired by a recent presentation on the microbes of beer, we discuss fermented food contamination. Contamination happens. Sometimes food is salvageable and other times it must be composted. What is going wrong when this happens? Show notes: [The Microbiology of Beer The Microbes After Hours series](https://www.microbeworld.org/podcasts/asm-after-hours/1472-the-microbiology-of-beer-the-microbes-after-hours-series-6-8-pm-thursday-october-10-2013) We mentioned this talk last week. Watch it...
35: Micro 101 Mixup
October 14, 2013 05:00 - 27.1 MBWe’re back with a new season of fermentation fun. And a new co-host! This week we talk microbiology. Maybe we could call it a 101 introduction but it is probably more of a discussion on what we find fascinating about microbes in food. Show notes: [Episode 31: Food Scientists, Wine and Beer FermUp](https://fermup.com/podcast/31/) If you missed it, here is the episode where Allison is first interviewed on FermUp. [Episode 16: Fish Sauce was The Original Ketchup FermUp](https://fermup.com...
34: Cultured Pickle Shop Talk
August 19, 2013 05:00 - 24.1 MBThis week Branden is joined by special guests Alex Hozven and Kevin Farley of Cultured Pickle Shop fame. These two have been in the fermentation business for over 17 years. They share what it has been like, how their ferments have changed over time and what the future may hold for fermentation in the USA. Show notes: [Summer Cucurbit Winter Cucurbit The Shop](https://culturedpickleshop.wordpress.com/2013/07/18/summer-cucurbit-winter-cucurbit/) GEM Cultures Cultured Pickles on Vimeo Cul...
33: Jill Ciciarelli Talks Fermented
August 05, 2013 05:00 - 26.7 MBThis week Branden is joined by special guest Jill Ciciarelli to talk about her upcoming fermented food book release. Show notes: Fermented: A Four Season Approach to Paleo Probiotic Foods: Jill Ciciarelli, Bill Staley, Diane Sanfilippo: 9781936608249: Amazon.com: Books Recommended Reading: Nourished Kitchen [First Comes Health Holistic Health Coaching](https://www.firstcomeshealth.com/) Rate us on iTunes. Thanks for your support! Send your feedback to [email protected] or connect wit...
32: The Really Brief Episode
July 29, 2013 05:00 - 1.36 MBTaking a week off but wanted to share a cool link. Show notes: [Perspective The Shop](https://culturedpickleshop.wordpress.com/2013/07/20/perspective/) Rate us on iTunes. Thanks for your support! Send your feedback to [email protected] or connect with us on Twitter, Facebook or Google+.
31: Food Scientists, Wine and Beer
July 21, 2013 05:00 - 56.7 MBJoin Branden and special guest Allison Wells as we talk fermentation and how one becomes a food scientist. Show notes: Allison Wells is a graduate of the Purdue University School of Food Science. While at Purdue, she spent a summer working in France on a small, family owned winery where she helped with odd jobs and selling wine at the local farmers markets and wine shops. This experience sparked her interest in fermentation and a desire to learn more about microbiology and biochemistry. Af...
30: Celebrating Flavor and Flavour
July 08, 2013 05:00 - 18.7 MBFlavor and taste have always been a part of the human eating equation, but has it always been appreciated? Fermented foods are packed with flavors mild and wild. Join us on our journey of flavor exploration and celebration! Show notes: [NBC2012 - Rene Redzepi: Coffee YouTube](https://www.youtube.com/watch?v=rHbpb5g8orQ) Nordic Food Lab Rate us on iTunes. Thanks for your support! Send your feedback to [email protected] or connect with us on Twitter, Facebook or Google+.
29: Light and Sweet Spoons
July 01, 2013 05:00 - 7.29 MBThis week it is Branden discussing space station microbes, yogurt liqueur, music for wine, kimchi contamination and taste perception. Show notes: [Space Station Live: Microbiome Experiment YouTube](https://www.youtube.com/watch?v=NN_JUv2wTY8) Does space travel effect the human microbiome? NASA is running experiments to find out. [Would You Try Yogurt Liqueur? Serious Eats](https://drinks.seriouseats.com/2013/06/bols-yogurt-liqueur-review.html) Smells like yogurt and tastes like booze....
28: Microbiologist Benjamin Wolfe Talks Cheese Rinds
June 24, 2013 05:00 - 23.8 MBThis week’s guest is Harvard microbiologist Benjamin Wolfe. Our conversation enters the world of cheese rinds and the fascinating dynamics at play. Show notes: The Dutton Lab [Microbial Diversity & Interactions YouTube](https://www.youtube.com/watch?feature=player_embedded&v=cONl-7k3se4) California Artisan Cheese Guild - Ben Wolfe, PhD “Meet Your Molds” - YouTube Last Chance Foods: Studying Mold and Mites at Murray’s Cheese - WNYC Alcamo’s Microbes and Society, Third Edition The Glob...
27: Amanda Feifer of Phickle.com
June 17, 2013 05:00 - 30.3 MBSpecial Guest Amanda Feifer of Phickle.com discusses fermentation. Amanda shares her kimchi eating habits, original fermented fears, workshops in Philadelphia, and more. Show notes: [Killer Kimchi Hands Twitter](https://twitter.com/phicklefoods/statuses/328655008868470785) [Madame Fromage Cheese Blog Madame Fromage](https://madamefromageblog.com/) [Kimcheese! Madame Fromage](https://madamefromageblog.com/2013/kimcheese/) [Kimcheese: How to Pair Kimchi and Cheese Di Bruno Bros. Blog]...
26: Fermented Pairings and Cavity-Free Cheese
June 10, 2013 05:00 - 21.7 MBThis week is a smorgasbord of fermented food topics and related happenings in the world of fermentation. Fermented food pairings at No. 9 Park in Boston, cavity-free teeth from cheese, aging cheese in caves, and making sausages with preserved lemons. Show notes: [Cheese may prevent cavities Science Daily](https://www.sciencedaily.com/releases/2013/06/130605130118.htm) Say cheese for a beautiful smile! [In vivo dental plaque pH after consumption of dairy products Academy of General Dent...
25: Thai Food Fermentation
June 03, 2013 05:00 - 19.3 MBThis week we talk about Thai food and fermentation. We get a little off-topic when we discuss fried insects, but for the most part we explore the traditional ferments of South-east asia. We finish up with a quick conversation about missing cheese molds and cheese chasing competitions. Show notes: [Handbook of Fermented Functional Foods, Second Edition Amazon](https://www.amazon.com/exec/obidos/ASIN/1420053264/fermup-20) Check out chapter 18 for more detail on fermented foods in Thailand....
24: Chocolate Harvest and Fermentation
May 27, 2013 05:00 - 23.3 MBThis week we discuss how chocolate is harvested and fermented. Unlike our coffee episode, there is no question that chocolate is fermented. Show notes: [The microbiology of cocoa fermentation PubMed](https://www.ncbi.nlm.nih.gov/pubmed/15462126) [Theobroma cacao: from Bud to Bean Tava](https://www.tava.com.au/article_processing.html) [Cacao Fermentation Training in Vietnam YouTube](https://www.youtube.com/watch?v=H8_J05eak_U) This video is in Vietnamese with English subtitles. It is ...
23: Salt Sucks!
May 20, 2013 05:00 - 27.2 MBThis week is about salt and the amazing osmoprotectants that come to the rescue in lactic acid bacteria. We discuss a few historical aspects of salt, a bit about iodine and then we discuss what happens to bacteria under the influence of salt. We’re also trying a new format order for the show. We started with the topic of the week and finished off with fermentation news. Show notes: [Types of Salt and Salt Substitutes in Canning Penn State Extension](https://extension.psu.edu/food/safety/...
22: Bread and Sourdough
May 13, 2013 05:00 - 25.6 MBThis week we discuss bread and sourdough through the eyes of the beginning bread baker. A little bit of history, a little bit of how to and a tiny bit of science. We also discuss Limburger cheese and the only cheese making cooperative that still produces it in the US. Plus, we follow up on the cow birthing cycle/wet nurse questions from last week and share a tiny update on the mimolette mite story. Show notes: [Monroe, Wisconsin – Home Of Limburger, The World’s Stinkiest Cheese Huffingto...
21: Cheesy Things to Consider
May 06, 2013 05:00 - 30.4 MBThis week we discuss a few key things to consider when jumping into the world of homemade cheese. How difficult is it to make cheese at home? Is it super expensive? We cover these topics and more in this initial exploration of DIY cheese. In our never-ending quest to more deeply understand our motives behind DIY fermentation projects, we touch on the two major approaches to DIY cheese making. We also ponder the likelihood of mice eating cheese. Show notes: [Coffee Week NPR](https://www.n...
20: Is Coffee Really Fermented?
April 29, 2013 05:00 - 30.7 MBCoffee is often touted as being fermented but is it really? Can we really consider it a fermented food or beverage? Find out in this week’s conversation and decide for yourself. We also discuss a British dairy farmer who makes vodka, a cheese festival in China, a Finnish festival in the US, and a new study that examines the like-ability of food when paired with caffeine. Show notes: [Michael Pollan on The Colbert Report Michael Pollan](https://michaelpollan.com/media/the-colbert-report/o...
19: DIY Fermentation Manifesto
April 22, 2013 05:00 - 30 MBGinger beer plant, the world’s largest mozzarella ball, and Michael Pollan’s upcoming book release. This week we further our discussion on why we ferment or spend any time at all caring about food. Inspired by a few articles related to Michael Pollan’s upcoming book about cooking and fermenting, we discuss the philosophy and politics behind fermented food choices. Show notes: [Ginger Beer Plant Yahoo Groups](https://groups.yahoo.com/group/GingerBeerPlant/) A SCOBY of Saccharomyces flore...
18: Food Awareness and Fermentation Specialization
April 15, 2013 05:00 - 30.2 MBThis week we discuss the ban on Mimolette cheese due to so-called high levels of mites. Other cheese news includes a UK cheese maker that has gone carbon-neutral. Then we contemplate the importance of food awareness, convenience, specialization and the role of fermented foods in store and home. Show notes: [Cheesed off New Yorkers slam mimolette blockade The Local](https://www.thelocal.fr/page/view/cheesed-off-protesters-slam-us-mimolette-blockade#.UWtqkaugmp0) About 40 people protested...
Episode 17: Preserved Lemon Delight
April 08, 2013 05:00 - 30.1 MBThis week we discuss the magical world of preserved lemons; how to make them, how to use them and the amazingness of their flavor transformation. We then provide a little background history on how and where lemons may have originated. We also discuss our thoughts on formal fermentation education and new opportunities at universities across the US. And then we look at alternative options for those wanting to get a deeper understanding of fermentation. Other news includes deer cheese, black ...
Episode 16: Fish Sauce was The Original Ketchup
April 01, 2013 05:00 - 27.4 MBEven thought salt water fish can’t jump out of the water and ferment themselves, with a little effort, humans have been preparing fermented fish sauces and pastes for thousands of years. This week we explore fermented fish and the flavor of umami. Do you think fish sauce is stinky? Are you afraid of MSG? Then this is the episode to listen to. We discuss fermented fish from different parts of the world and history. If you haven’t eaten or cooked with fermented fish before, then you might jus...
Episode 15: Viili is the Nickelodeon Gak of Yogurts
March 25, 2013 05:00 - 27.3 MBThis week we dive into the thick and viscous world of viili yogurt. If you haven’t tried this heirloom yogurt then you are in for a treat. We cover the flavor, texture, origins, and cultural background of this prized heirloom yogurt from Finland. And speaking of slimy ferments, we also talk about natto! Branden is still undecided if his first batch of natto turned out as it was supposed to or if it over-fermented. We also cover a couple of news stories regarding fermented cow dung and choc...
Episode 14: The Botulism Bogeyman and Other Fermented Fears
March 18, 2013 05:00 - 28.7 MBThis week we confront Botulism and other fears of food fermentation. Can you contract botulism from leaving vegetables to ferment at room temperature? The short answer is no. But listen in for a deeper understanding of why this doesn’t happen, where botulism does occur and when these fears originated. Then we finish up with a brief discussion of Chicago’s first Kimchi Challenge and all of the wonderful tastes and flavors. Show notes: [National Botulism Surveillance CDC](https://www.cdc.g...
Episode 13: No Fermentation In Black Garlic?
March 11, 2013 05:00 - 28.9 MBThis week we talk about what not to do with kefir grains, a bit of history behind the people who originally drank kumis, whether marijuana infused kombucha is a gimmick or not, our thoughts on plastic kraut pouches with one-way valves, probiotic steering wheels, water kefir carbonation, and then we share the news that black garlic is not actually fermented. We will be attending the Good Food Festival in Chicago on Saturday, March 16th. There will be a lot of fermented food workshops there i...
Episode 12: Poop Starter Culture for the Gut
March 04, 2013 06:00 - 28.6 MBThis week we look at the fascinating world of the gut and mouth microbiota, how bacteria may affect health and disease, the similarities between fecal transplants and yogurt starter cultures, and how switching from hunter-gatherers to farmers altered dental hygiene. This week’s conversation is an exciting and lively discussion about bacteria, stool samples and food. Yum! Show notes: [DIY Black Garlic AKulinary Blog](https://adamkapela.com/2012/02/28/dyi-black-garlic/) [How to Grow Your ...
Episode 11: Do it for the children
February 25, 2013 06:00 - 28 MBDoes the “Greek” in Greek yogurt refer to process or place of origin? According to a UK lawsuit by FAGE, it’s the latter. This week we talk about the popularity of commercial greek yogurt and how easy and inexpensive it is to ferment it yourself (and how simple it is to make frozen Greek yogurt too). Also this week: have you ever tried black fermented garlic? The concept is old but one Canadian entrepreneur is about to bring high quality black fermented garlic to top chefs in July. If you w...
Episode 10: To Starter or Not to Starter Culture
February 18, 2013 06:00 - 30.8 MBThis week we discuss all things starter cultures; when to use them and when you might not want to. We toss around personal opinion (no whey) and research on the effects of backslopping in commercial sauerkraut production. We finish up with a fumbling attempt at sharing an update on Branden’s “almost” koumiss attempts. Show notes: [Cheese By-Product Keeps Wis. County Roads Clear Of Ice CBS Minnesota](https://minnesota.cbslocal.com/2012/12/12/cheese-bi-product-keeps-wis-county-roads-clear-...
Episode 9: Reasons to Ferment Food and Why We FIY
February 11, 2013 06:00 - 33.7 MBThis week our conversation includes sauerkraut juice powering a water treatment plant, cheese flavor wheels, fermented coleslaw, and a probiotic claims settlement. The second half of our discussion leads into why people have fermented food throughout history and specifically, why we ferment it ourselves. Show notes: [Sauerkraut Powers Plant in France BBC](https://www.bbc.co.uk/news/world-europe-21373306) [Real Food Fermentation by Alex Lewin Amazon](https://www.amazon.com/exec/obidos/A...
Episode 8: Greek Yogurt and Kombucha Baby
February 03, 2013 06:00 - 27.9 MBThis week we discuss greek yogurt in schools, up-cycling of commercial whey waste, the healthiness of kombucha and then we debate whether or not eating a kombucha SCOBY is like eating a placenta. Show notes: [USDA Approves Putting Greet Yogurt on School Lunch Menus CNY News](https://cnynews.com/usda-approves-getting-greek-yogurt-on-school-lunch-menus/) [Whey, The downside to the greek yogurt explosion Business Week](https://www.businessweek.com/articles/2013-01-31/whey-the-downside-to-t...
Episode 7: Seduce a Prince for Kefir Grains
January 28, 2013 06:00 - 28 MBThis weeks conversation includes our thoughts on an opinion we read about commercial production of food often times being superior to small-scale artisanal foods. Plus we take a closer look at Kefir history and microbiology. Does small-scale food taste better? Is it of higher quality? What is the difference between small-scale and artisanal? How to make kefir, where to find kefir grains and how kefir grains escaped the caucasus mountains. Show notes: [Food Microbiology: An Overlooked Fro...
Episode 6: Fermentation Labs & Kefir
January 21, 2013 06:00 - 25.8 MBThis week’s conversation is about the intersection between science and tradition in modern food fermentation kitchens and labs. Many chefs, small-scale producers and hobbyists desire a deeper understanding of what is going on inside of their ferments. We also discuss how to make a kombucha culture from “scratch,” the success of commercial kefir, and a wine by-product that could increase dietary fibre in your yogurt. Show notes: [Kimchi Omelet Recipe appetite for china](https://appetitefor...
Episode 5: Kimchi & Probiotic Coffee
January 14, 2013 06:00 - 23 MBThis week we discuss a new probiotic coffee and then we jump back in time to discuss the Kimchi Crisis of 2010. Show notes: [We’ve launched the world’s first probiotic coffee Beverage Daily](https://mobile.beveragedaily.com/Markets/We-ve-launched-world-s-first-probiotic-coffee-Tipton-Mills#.UPVrKonjmN6 “We’ve launched the world’s first probiotic coffee”) [Rising Cost of Kimchi Alarms Koreans NYTimes](https://www.nytimes.com/2010/10/15/world/asia/15kimchi.html?_r=0 “Rising Cost of Kimchi...
Episode 4: Troubleshooting Your Ferments
January 07, 2013 06:00 - 23.6 MBThis week we talk about what can go wrong with fermentation experiments.
Episode 3: Sour Cabbages
January 01, 2013 06:00 - 22.8 MBThis week we discuss sauerkraut from history to how-to.
Episode 2: Yogurt
December 26, 2012 06:00 - 27.9 MBThis week we discuss how to make yogurt from store bought yogurt and heirloom yogurt starters. If you have never made yogurt at home before, this is the episode for you. If you’re already a pro yogurt maker, you might learn a few new things about the bacteria and heirloom varietals of yogurt. (Sorry for the poor quality audio. It gets better in the following episodes!)