100 Avsnitt

  1. 81: Black Garlic Revisited

    Publicerades: 2014-09-05

  2. 80: Organizing Workshops & Events

    Publicerades: 2014-08-29

  3. 79: War on Raw Milk Cheese?

    Publicerades: 2014-08-22

  4. 78: Kraut Source and Karen Diggs

    Publicerades: 2014-08-12

  5. 77: Chicken Feed Fermentation

    Publicerades: 2014-08-05

  6. 76: Amanda Feifer Back Again

    Publicerades: 2014-07-29

  7. 75: Boston Ferments & Ogusky Ceramics

    Publicerades: 2014-07-22

  8. 74: Koji and Viili Gone Bad

    Publicerades: 2014-07-15

  9. 73: The Everyday Fermentation Handbook

    Publicerades: 2014-07-08

  10. 72: More Than Just Sides

    Publicerades: 2014-07-01

  11. 71: Licking Urinals

    Publicerades: 2014-06-23

  12. 70: Cheese Safe For Now

    Publicerades: 2014-06-17

  13. 69: Placentas, Microbiomes, and Popular News

    Publicerades: 2014-06-10

  14. 68: Genetics of Yeast

    Publicerades: 2014-06-03

  15. 67: Letting Go

    Publicerades: 2014-05-27

  16. 66: Kimchi and In-Laws

    Publicerades: 2014-05-20

  17. 65: FARMcurious & Nicole Easterday

    Publicerades: 2014-05-13

  18. 64: Exploding Cans of Fish

    Publicerades: 2014-05-06

  19. 63: NessAlla Kombucha

    Publicerades: 2014-04-29

  20. 62: Koumis or Kumis?

    Publicerades: 2014-04-22

2 / 5

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.

Visit the podcast's native language site