FermUp - The Fermented Food Podcast
Summary: FermUp 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 the history and ways to ferment common food items such as sauerkraut, kimchi, 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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- Artist: FermUp
- Copyright: ℗ & © 2015 Branden Byers
Podcasts:
This week we talk brides, kimchi, mother-in-laws, and plenty more.
This week we are joined by special guest Nicole Easterday, founder of FARMcurious and creator of the FARMcurious Fermenting Set.
This week we talk about the recent Surstromming incident in Sweden, a beer brewing C02 digester, arsenic in rice bran used for nukazuke, and more.
This week we are joined by two wonderful commercial fermenters located in Madison, Wisconsin: Vanessa and Alla of NessAlla Kombucha.
This week we talk culture, history, and the naming of foods.
This week we discuss the amazing five part series on vinegar fermentation from the Nordic Food Lab.
This we talk the discovery of blue cheese mold's sexual potential, sourdough, carbonation, and plenty of follow-up.
This week we were excited to have the founder of Fermenters Club in studio. We talk with Austin Durant about fermentation, his upcoming and past workshops, and plenty more.
This week we talk cacao fermentation, one of the very important steps in the production of chocolate. Without fermentation, chocolate would not develop the flavor characteristics that make chocolate taste so good.
This week Allison and Branden discuss a range of ferments from sourdough to yogurt along with follow-up on how well fermentation was represented at the Good Food Festival in Chicago.
This week Branden and Allison talk about the IBM Watson computer becoming a recipe author and how this could be applied to fermentation.
Joining us this week is special guest Sarah Kersten, the founder and ceramicist of Counter Culture Pottery. Sarah makes beautiful fermentation jars. In our interview she explains how these crocks are crafted and her passion for fermentation shows.
This week we check in on Tiny, talk about baby poop inspired fermented meats, discuss the economics of home brewing beer, and finish off with a challenging duel of a bake off.
This week we talk about kefir, sourdough, making fermentation habits, communal aspects to food and ferments, and the rotting food hiding in Allison's Fridge.
This week we talk finger yeast, kombucha clothing, backslopping, and more.
