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'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.
This week we discuss a new probiotic coffee and then we jump back in time to discuss the Kimchi Crisis of 2010.
This week we discuss sauerkraut from history to how-to.
This week we discuss sauerkraut from history to how-to.
This week we discuss how to make yogurt from store bought yogurt and heirloom yogurt starters.
