100 Episoder

  1. 81: Black Garlic Revisited

    Publisert: 5.9.2014

  2. 80: Organizing Workshops & Events

    Publisert: 29.8.2014

  3. 79: War on Raw Milk Cheese?

    Publisert: 22.8.2014

  4. 78: Kraut Source and Karen Diggs

    Publisert: 12.8.2014

  5. 77: Chicken Feed Fermentation

    Publisert: 5.8.2014

  6. 76: Amanda Feifer Back Again

    Publisert: 29.7.2014

  7. 75: Boston Ferments & Ogusky Ceramics

    Publisert: 22.7.2014

  8. 74: Koji and Viili Gone Bad

    Publisert: 15.7.2014

  9. 73: The Everyday Fermentation Handbook

    Publisert: 8.7.2014

  10. 72: More Than Just Sides

    Publisert: 1.7.2014

  11. 71: Licking Urinals

    Publisert: 23.6.2014

  12. 70: Cheese Safe For Now

    Publisert: 17.6.2014

  13. 69: Placentas, Microbiomes, and Popular News

    Publisert: 10.6.2014

  14. 68: Genetics of Yeast

    Publisert: 3.6.2014

  15. 67: Letting Go

    Publisert: 27.5.2014

  16. 66: Kimchi and In-Laws

    Publisert: 20.5.2014

  17. 65: FARMcurious & Nicole Easterday

    Publisert: 13.5.2014

  18. 64: Exploding Cans of Fish

    Publisert: 6.5.2014

  19. 63: NessAlla Kombucha

    Publisert: 29.4.2014

  20. 62: Koumis or Kumis?

    Publisert: 22.4.2014

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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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