100 Episoder

  1. 101: Sandor Katz

    Publisert: 6.11.2015

  2. 100: Bill Shurtleff

    Publisert: 9.10.2015

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

    Publisert: 2.10.2015

  4. 98: Oregon Fermentation Festival

    Publisert: 25.9.2015

  5. 97: Fruit Fly Eggs

    Publisert: 18.9.2015

  6. 96: Condiment Conduits

    Publisert: 10.9.2015

  7. 95: Fermentation Explosions

    Publisert: 4.9.2015

  8. 94: Revisiting Fermentation on Wheels

    Publisert: 28.8.2015

  9. 93: Researching Fermentation

    Publisert: 12.12.2014

  10. 92: Cultured Foods for Your Kitchen

    Publisert: 5.12.2014

  11. 91: Firefly Kitchens

    Publisert: 21.11.2014

  12. 90: Kombucha Kits

    Publisert: 14.11.2014

  13. 89: Ancient Kefir Cheese

    Publisert: 7.11.2014

  14. 88: Fermentation Residency Program

    Publisert: 31.10.2014

  15. 87: New Fermented Vegetables Cookbook

    Publisert: 24.10.2014

  16. 86: Weeds and Fermentation

    Publisert: 17.10.2014

  17. 85: To Starter or Not to Starter

    Publisert: 3.10.2014

  18. 84: Sandor's Cabin and Nukadoko

    Publisert: 26.9.2014

  19. 83: Kahm and Kimchi Fries

    Publisert: 19.9.2014

  20. 82: The Heal Your Gut Cookbook

    Publisert: 9.9.2014

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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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