About this podcast
Always wanted to start fermenting but were afraid of it? This podcast will get you started. We will build your knowledge from the very basics all the way to futuristic fermentations. Season 1 gets you acquainted, season 2 makes you a master of microbes!
Episodes
The newest 20 of 30 episodes
- S2E13 (Neuro)spora · 32 min · Season 2 Episode 13[Level: medium] In this episode we speak with Juan Agustín Muños Vildósola, or for friends and family: Tato, about his work at Spora. At Spora, inventions from the Alchemist…
- S2E12 Scaling up ferments whilst preserving flavour · 35 min · Season 2 Episode 12[Level: beginner] This week we dive into the joys and pains of running a shop in fermented goodies. Ezio Bertorelli runs Meta Ferments together with his girlfriend Romina…
- S2E11 tea through the taste buds of a tea sommelier · 43 min · Season 2 Episode 11[Level: beginner] At Copenhagen’s two star restaurant The Alchemist, tea is sometimes an ingredient in a recipe. However, primarily it stands as a beverage on its own. Tea…
- S2E10 turning waste into value using enzymes and koji · 31 min · Season 2 Episode 10[Level: medium] Our modern food system is efficient, but creates a gigantic amount of food waste. Carrot tops, animal carcasses and even invasive species in our sea waters…
- S2E9 when sourdough and koji meet · 26 min · Season 2 Episode 9[Level: medium] What happens when the world’s most sexy ferments make a baby? In the episode we explain how to make a sourdough starter that has koji added to it. The enzymatic…
- S2E8 magical amazakes and how to make them · 24 min · Season 2 Episode 8[Level: medium] A lot of the more famous koji ferments require a lot of time: soy sauce, miso, sake. It goes from weeks to even months. In this episode we discuss an application…
- S2E7 different koji strains and how to use them · 25 min · Season 2 Episode 7[Level: medium] In the West, we often speak about koji as if it is one single thing, and as if it is just what you add to a miso to start the fermentation. In reality, koji has a…
- S2E6 recognising good and bad koji · 36 min · Season 2 Episode 6[Level: medium] The next batch of episodes are all about koji. The first we dive deeper into the making process, which we briefly touched upon in season 1. There’s a lot more to…
- S2E5 how different rennets affect cheese fermentations · 40 min · Season 2 Episode 5[Level: Expert] Disrespectfully speaking ;-) , you might call our last guest of the Bolzano episodes a high brow milkman. Alan Kelly is a professor specialised in the science of…
- S2E4 taming wild yeasts · 19 min · Season 3 Episode 4[Level: Advanced] Our next interviewee has something to be envious about: a collection of micro-organisms isolated from fermented foods. At the University of Ljublana Neža Čadež…
- S2E3 co-fermenting fungi for better tempeh · 24 min · Season 2 Episode 3[Level: Advanced] This is our second report from the International Conference on Fermented Foods in Bolzano. Oscar Boronat Nielsen, a fermentation scientist and huge foodie…
- S2E2 the future of fermented foods · 31 min · Season 2 Episode 2[Level: Advanced] This is the first episode of four covering Ivana's visit to the International Conference on Fermented Foods in Bolzano, where four interviews took place with…
- S2E1 beetroot special · 30 min · Season 2 Episode 1[Level: Beginner] Welcome to the first episode of season 2 of the Fermentation Cast! This season, we build on our knowledge obtained in the first season. We step away from the…
- S1E17 David Zilber · 58 min · Season 1 Episode 17[Level: Beginner] If you are a fermenter, you probably own a copy of the Noma Guide to Fermentation. For our season finale Ivana drove over to Copenhagen for a one hour interview…
- S1E16 vanilla · 25 min · Season 1 Episode 16[Level: Intermediate] Did you actually know vanilla is fermented? And not by a very common microbe! It is Bacillus that gives that oomph, making vanilla one of the most popular…
- S1E15 tempeh · 37 min · Season 1 Episode 15[Level: Intermediate] Tempeh is a fermented food from Indonesia that consists of soy beans grown together by the mold Rhizopus oligosporus. That in itself is a delicious food…
- S1E14 futuristic ferments at Expo West · 21 min · Season 1 Episode 14[Level: Advanced] Ivana visited Expo West in Los Angeles to explore the alternative protein market. There, she found multiple companies that use fermentation to save our future…
- S1E13 shoyu · 46 min · Season 1 Episode 13[Level: Intermediate] Shoyu - a delight that lifts every dish from mediocre to next level. How is it made, how can you make it from other ingredients than soy beans and can…
- S1E12 miso - special! · 47 min · Season 1 Episode 12[Level: Intermediate] This episode is a little different than our usual episodes. For our last edition of the Blub Club fermentation club in Amsterdam, we decided to record a…
- S1E11 koji · 37 min · Season 1 Episode 11[Level: Intermediate] Aspergillus oryzae... This magical mould has hundreds of applications that are being uncovered one by one by creative fermenters all over the world. Before…
