100 Epizód

  1. 21: Cheesy Things to Consider

    Közzétéve: 2013. 05. 06.

  2. 20: Is Coffee Really Fermented?

    Közzétéve: 2013. 04. 29.

  3. 19: DIY Fermentation Manifesto

    Közzétéve: 2013. 04. 22.

  4. 18: Food Awareness and Fermentation Specialization

    Közzétéve: 2013. 04. 15.

  5. Episode 17: Preserved Lemon Delight

    Közzétéve: 2013. 04. 08.

  6. Episode 16: Fish Sauce was The Original Ketchup

    Közzétéve: 2013. 04. 01.

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

    Közzétéve: 2013. 03. 25.

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

    Közzétéve: 2013. 03. 18.

  9. Episode 13: No Fermentation In Black Garlic?

    Közzétéve: 2013. 03. 11.

  10. Episode 12: Poop Starter Culture for the Gut

    Közzétéve: 2013. 03. 04.

  11. Episode 11: Do it for the children

    Közzétéve: 2013. 02. 25.

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

    Közzétéve: 2013. 02. 18.

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

    Közzétéve: 2013. 02. 11.

  14. Episode 8: Greek Yogurt and Kombucha Baby

    Közzétéve: 2013. 02. 03.

  15. Episode 7: Seduce a Prince for Kefir Grains

    Közzétéve: 2013. 01. 28.

  16. Episode 6: Fermentation Labs & Kefir

    Közzétéve: 2013. 01. 21.

  17. Episode 5: Kimchi & Probiotic Coffee

    Közzétéve: 2013. 01. 14.

  18. Episode 4: Troubleshooting Your Ferments

    Közzétéve: 2013. 01. 07.

  19. Episode 3: Sour Cabbages

    Közzétéve: 2013. 01. 01.

  20. Episode 2: Yogurt

    Közzétéve: 2012. 12. 26.

5 / 5

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.

Visit the podcast's native language site