100 Episoder

  1. 21: Cheesy Things to Consider

    Publisert: 6.5.2013

  2. 20: Is Coffee Really Fermented?

    Publisert: 29.4.2013

  3. 19: DIY Fermentation Manifesto

    Publisert: 22.4.2013

  4. 18: Food Awareness and Fermentation Specialization

    Publisert: 15.4.2013

  5. Episode 17: Preserved Lemon Delight

    Publisert: 8.4.2013

  6. Episode 16: Fish Sauce was The Original Ketchup

    Publisert: 1.4.2013

  7. Episode 15: Viili is the Nickelodeon Gak of Yogurts

    Publisert: 25.3.2013

  8. Episode 14: The Botulism Bogeyman and Other Fermented Fears

    Publisert: 18.3.2013

  9. Episode 13: No Fermentation In Black Garlic?

    Publisert: 11.3.2013

  10. Episode 12: Poop Starter Culture for the Gut

    Publisert: 4.3.2013

  11. Episode 11: Do it for the children

    Publisert: 25.2.2013

  12. Episode 10: To Starter or Not to Starter Culture

    Publisert: 18.2.2013

  13. Episode 9: Reasons to Ferment Food and Why We FIY

    Publisert: 11.2.2013

  14. Episode 8: Greek Yogurt and Kombucha Baby

    Publisert: 3.2.2013

  15. Episode 7: Seduce a Prince for Kefir Grains

    Publisert: 28.1.2013

  16. Episode 6: Fermentation Labs & Kefir

    Publisert: 21.1.2013

  17. Episode 5: Kimchi & Probiotic Coffee

    Publisert: 14.1.2013

  18. Episode 4: Troubleshooting Your Ferments

    Publisert: 7.1.2013

  19. Episode 3: Sour Cabbages

    Publisert: 1.1.2013

  20. Episode 2: Yogurt

    Publisert: 26.12.2012

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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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