100 Episodo

  1. 81: Black Garlic Revisited

    Publicado: 5/9/2014

  2. 80: Organizing Workshops & Events

    Publicado: 29/8/2014

  3. 79: War on Raw Milk Cheese?

    Publicado: 22/8/2014

  4. 78: Kraut Source and Karen Diggs

    Publicado: 12/8/2014

  5. 77: Chicken Feed Fermentation

    Publicado: 5/8/2014

  6. 76: Amanda Feifer Back Again

    Publicado: 29/7/2014

  7. 75: Boston Ferments & Ogusky Ceramics

    Publicado: 22/7/2014

  8. 74: Koji and Viili Gone Bad

    Publicado: 15/7/2014

  9. 73: The Everyday Fermentation Handbook

    Publicado: 8/7/2014

  10. 72: More Than Just Sides

    Publicado: 1/7/2014

  11. 71: Licking Urinals

    Publicado: 23/6/2014

  12. 70: Cheese Safe For Now

    Publicado: 17/6/2014

  13. 69: Placentas, Microbiomes, and Popular News

    Publicado: 10/6/2014

  14. 68: Genetics of Yeast

    Publicado: 3/6/2014

  15. 67: Letting Go

    Publicado: 27/5/2014

  16. 66: Kimchi and In-Laws

    Publicado: 20/5/2014

  17. 65: FARMcurious & Nicole Easterday

    Publicado: 13/5/2014

  18. 64: Exploding Cans of Fish

    Publicado: 6/5/2014

  19. 63: NessAlla Kombucha

    Publicado: 29/4/2014

  20. 62: Koumis or Kumis?

    Publicado: 22/4/2014

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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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