100 Episoder

  1. 41: Bacteriocins Ain't Boring

    Publisert: 25.11.2013

  2. 40: Thanksgiving Ferments

    Publisert: 18.11.2013

  3. 39: Part II Industrialized Fermentation

    Publisert: 11.11.2013

  4. 38: Industrialized Fermentation

    Publisert: 4.11.2013

  5. 37: Wild and Cultured Ferments

    Publisert: 28.10.2013

  6. 36: Contamination, Ahh!

    Publisert: 21.10.2013

  7. 35: Micro 101 Mixup

    Publisert: 14.10.2013

  8. 34: Cultured Pickle Shop Talk

    Publisert: 19.8.2013

  9. 33: Jill Ciciarelli Talks Fermented

    Publisert: 5.8.2013

  10. 32: The Really Brief Episode

    Publisert: 29.7.2013

  11. 31: Food Scientists, Wine and Beer

    Publisert: 21.7.2013

  12. 30: Celebrating Flavor and Flavour

    Publisert: 8.7.2013

  13. 29: Light and Sweet Spoons

    Publisert: 1.7.2013

  14. 28: Microbiologist Benjamin Wolfe Talks Cheese Rinds

    Publisert: 24.6.2013

  15. 27: Amanda Feifer of Phickle.com

    Publisert: 17.6.2013

  16. 26: Fermented Pairings and Cavity-Free Cheese

    Publisert: 10.6.2013

  17. 25: Thai Food Fermentation

    Publisert: 3.6.2013

  18. 24: Chocolate Harvest and Fermentation

    Publisert: 27.5.2013

  19. 23: Salt Sucks!

    Publisert: 20.5.2013

  20. 22: Bread and Sourdough

    Publisert: 13.5.2013

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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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