100 Episoder

  1. 61: Vinegar the NFL Way

    Publisert: 15.4.2014

  2. 60: It's Roqueforti Sexy Time!

    Publisert: 8.4.2014

  3. 59: Austin Durant of Fermenters Club

    Publisert: 1.4.2014

  4. 58: Cacao Fermentation and Flavor

    Publisert: 25.3.2014

  5. 57: Good Times

    Publisert: 18.3.2014

  6. 56: Artificial Intelligence

    Publisert: 11.3.2014

  7. 55: Counter Culture Pottery

    Publisert: 4.3.2014

  8. 54: Is Home Brewing Frugal?

    Publisert: 25.2.2014

  9. 53: Allisons Fridge

    Publisert: 18.2.2014

  10. 52: Will You Be My Ferment?

    Publisert: 11.2.2014

  11. 51: Fermentation on Wheels

    Publisert: 3.2.2014

  12. 50: Instant Baby Yeast

    Publisert: 28.1.2014

  13. 49: Hankering for Microscopes

    Publisert: 20.1.2014

  14. 48: Name Your Ferments

    Publisert: 13.1.2014

  15. 47: Canning vs. Fermentation

    Publisert: 6.1.2014

  16. 46: The Fermented Man

    Publisert: 30.12.2013

  17. 45: Reads Like a Story

    Publisert: 23.12.2013

  18. 44: Give the Gift of Fermentation

    Publisert: 16.12.2013

  19. 43: Is That Skunk in Your Ferment?

    Publisert: 9.12.2013

  20. 42: Human Cheese

    Publisert: 2.12.2013

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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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