100 Avsnitt

  1. 41: Bacteriocins Ain't Boring

    Publicerades: 2013-11-25

  2. 40: Thanksgiving Ferments

    Publicerades: 2013-11-18

  3. 39: Part II Industrialized Fermentation

    Publicerades: 2013-11-11

  4. 38: Industrialized Fermentation

    Publicerades: 2013-11-04

  5. 37: Wild and Cultured Ferments

    Publicerades: 2013-10-28

  6. 36: Contamination, Ahh!

    Publicerades: 2013-10-21

  7. 35: Micro 101 Mixup

    Publicerades: 2013-10-14

  8. 34: Cultured Pickle Shop Talk

    Publicerades: 2013-08-19

  9. 33: Jill Ciciarelli Talks Fermented

    Publicerades: 2013-08-05

  10. 32: The Really Brief Episode

    Publicerades: 2013-07-29

  11. 31: Food Scientists, Wine and Beer

    Publicerades: 2013-07-21

  12. 30: Celebrating Flavor and Flavour

    Publicerades: 2013-07-08

  13. 29: Light and Sweet Spoons

    Publicerades: 2013-07-01

  14. 28: Microbiologist Benjamin Wolfe Talks Cheese Rinds

    Publicerades: 2013-06-24

  15. 27: Amanda Feifer of Phickle.com

    Publicerades: 2013-06-17

  16. 26: Fermented Pairings and Cavity-Free Cheese

    Publicerades: 2013-06-10

  17. 25: Thai Food Fermentation

    Publicerades: 2013-06-03

  18. 24: Chocolate Harvest and Fermentation

    Publicerades: 2013-05-27

  19. 23: Salt Sucks!

    Publicerades: 2013-05-20

  20. 22: Bread and Sourdough

    Publicerades: 2013-05-13

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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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