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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 ways to f...
We talk with Sandor while Tara camps out at his Fall fermentation residency program. Show notes: 88: Fermentation Residency Program Sandorkr...
We talk with Bill Shurtleff of Soy Info Center about food, the world, and his tofu, miso, and tempeh books. Show notes: SoyInfo Center Book...
We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club. Show notes: Ozuke - The Be...
We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club. Show notes: Episode 59 wit...
This week we talk about the latest travels of Fermentation on Wheels and then we talk fruit flies in kombucha. Yum! Show notes: Helsing Junc...
This week we follow up on exploding ferments, talk fermentation illustration, and discuss fermented condiments as a conduit for different cu...
This week we start our listener question segment, talk about kombucha, exploding bottles, and the numerous upcoming fermentation related eve...
We’re back with a new co-host! Welcome Tara Whitsitt of Fermentation on Wheels to the show! Show notes: Fermentation on Wheels Episode 51: F...
This week’s special guest is Geoffrey Tolle. We talk research and science. We also talk about Geoffrey’s latest fermentation project. Show n...
This week Leda Scheintaub talks about her new fermented food cookbook as well as her new South Indian food truck called Dosa Kitchen. Show n...
The founders of Firefly Kitchens have a new fermented vegetable cookbook. Julie O’Brien and Richard J. Climenhage talk recipes, realities of...
With special guest Kate Tecku, the founder of The Kombucha Shop. This week’s discussion is about kombucha kits, fermentation businesses, shi...
Explore the ancient world of dairy fermentation. This week’s guest is Danielle Shelton, a historian of ancient and medieval textiles and fas...
Joined by special guest S.E. Nash, one of the eleven participants in Sandor Katz’s 3-week long Tennessee summer residency, we discuss fermen...
Branden is joined by the authors of Fermented Vegetables . Kirsten and Christopher Shockey have been fermenting at home, and commercially, f...
Edible weeds are a free resource ready for the picking and the pickling. Branden is joined by Katrina Blair, the author of The Wild Wisdom o...
Why would anyone want to use starter cultures when fermenting vegetables? Branden is joined by fellow fermenter, Jason Spencer, to discuss t...
Branden is enthusiastic about hopefully some day visiting the most fermented cabin in Tennessee. Danijela just wants a cabin. This is a spec...
This week Branden talks about a new university fermentation program, kahn yeast, loaded kimchi fries, and a dramatic kimchi slap! Show notes...
This week Branden talks with Hilary Boynton and Mary G. Brackett, the author and photographer of The Heal Your Gut Cookbook. Show notes: The...
This week Branden talks about his most recent exploration into making black garlic at home. Show notes: [Johnson Controls A419ABC-1C Electro...
This week Branden shares his experience with organizing fermentation related workshops. Show notes: [Kraut Source - Fermentation Made Simple...
This week Branden talks about the loss of one awesome raw milk cheese from Wisconsin and genetically modified molds. Show notes: Fermentatio...
This week we have special guest Karen Diggs of Kraut Source. She’s a chef, nutritionist, and she is in the middle of a highly successful fer...
This week we talk about fermenting chicken feed. Even if you don’t have your own chickens, it is interesting to understand the benefits of f...
We talk with Amanda Feifer of Phickle.com about all the fermenty goodness that has transpired since the last time she appeared on the show m...
This week we talk with Jeremy Ogusky, founder of Boston Ferments and Ogusky Ceramics. Show notes: [Ogusky Ceramics handcrafted fermentation...
This week we talk about the beautiful world of koji and how sad it is when something goes awry. Also, an update on Allison and her stinky vi...
This week we talk about Branden’s upcoming fermentation cookbook. Show notes: The Everyday Fermentation Handbook Rate us on iTunes . Thanks...
This week we talk about thinking beyond home ferments as side dishes. Show notes: [Skates Research NOAA](https://www.afsc.noaa.gov/species/S...
This week Allison and Branden discuss Hongeo, the fermented skate from Korea. Delicious? Or nauseating? You decide and then get out there an...
This week we discuss the recent concerns surrounding the FDA, cheese, and aging on wood. While things have settled for the time being, is th...
This week we discuss recent science reporting on bacteria in placentas and then we talk about the line between speculating and misleading. S...
This week we discuss the DNA sequencing of brewing yeast and the impact this could have on the industry and fermentation in general. Show no...
This week we talk about letting go of starter cultures, losing cultures, and how to cultivate new food traditions in a modern world. Show no...
This week we talk brides, kimchi, mother-in-laws, and plenty more. Show notes: Le Grand Chef 2: Kimchi Battle - Wikipedia, the free encyclop...
This week we are joined by special guest Nicole Easterday, founder of FARMcurious and creator of the FARMcurious Fermenting Set. Show notes:...
This week we talk about the recent Surstromming incident in Sweden, a beer brewing C02 digester, arsenic in rice bran used for nukazuke, and...
This week we are joined by two wonderful commercial fermenters located in Madison, Wisconsin: Vanessa and Alla of NessAlla Kombucha. Show no...
This week we talk culture, history, and the naming of foods. Show notes: [How to build a Temp Controller with a STC-1000 YouTube](https://ww...
This week we discuss the amazing five part series on vinegar fermentation from the Nordic Food Lab. Show notes: [Vinegar Science pt. 1: On F...
This we talk the discovery of blue cheese mold’s sexual potential, sourdough, carbonation, and plenty of follow-up. Show notes: [Induction o...
This week we were excited to have the founder of Fermenters Club in studio. We talk with Austin Durant about fermentation, his upcoming and...
This week we talk cacao fermentation, one of the very important steps in the production of chocolate. Without fermentation, chocolate would...
This week Allison and Branden discuss a range of ferments from sourdough to yogurt along with follow-up on how well fermentation was represe...
This week Branden and Allison talk about the IBM Watson computer becoming a recipe author and how this could be applied to fermentation. Sto...
Joining us this week is special guest Sarah Kersten, the founder and ceramicist of Counter Culture Pottery. Sarah makes beautiful fermentati...
This week we check in on Tiny, talk about baby poop inspired fermented meats, discuss the economics of home brewing beer, and finish off wit...
This week we talk about kefir, sourdough, making fermentation habits, communal aspects to food and ferments, and the rotting food hiding in...
This week we talk finger yeast, kombucha clothing, backslopping, and more. Show notes: [Starters: Fermenting With Finger Yeast Scientific Am...