100 Avsnitt

  1. 101: Sandor Katz

    Publicerades: 2015-11-06

  2. 100: Bill Shurtleff

    Publicerades: 2015-10-09

  3. 99: Umeboshi Plums with Ozuke's Willow and Mara

    Publicerades: 2015-10-02

  4. 98: Oregon Fermentation Festival

    Publicerades: 2015-09-25

  5. 97: Fruit Fly Eggs

    Publicerades: 2015-09-18

  6. 96: Condiment Conduits

    Publicerades: 2015-09-10

  7. 95: Fermentation Explosions

    Publicerades: 2015-09-04

  8. 94: Revisiting Fermentation on Wheels

    Publicerades: 2015-08-28

  9. 93: Researching Fermentation

    Publicerades: 2014-12-12

  10. 92: Cultured Foods for Your Kitchen

    Publicerades: 2014-12-05

  11. 91: Firefly Kitchens

    Publicerades: 2014-11-21

  12. 90: Kombucha Kits

    Publicerades: 2014-11-14

  13. 89: Ancient Kefir Cheese

    Publicerades: 2014-11-07

  14. 88: Fermentation Residency Program

    Publicerades: 2014-10-31

  15. 87: New Fermented Vegetables Cookbook

    Publicerades: 2014-10-24

  16. 86: Weeds and Fermentation

    Publicerades: 2014-10-17

  17. 85: To Starter or Not to Starter

    Publicerades: 2014-10-03

  18. 84: Sandor's Cabin and Nukadoko

    Publicerades: 2014-09-26

  19. 83: Kahm and Kimchi Fries

    Publicerades: 2014-09-19

  20. 82: The Heal Your Gut Cookbook

    Publicerades: 2014-09-09

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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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