Rephonic
Artwork for Fermentation Cast
Fermentation
Koji
Kombucha
Miso
Sourdough
Tempeh
Yeast
Rotfest
Noma
Beetroot
Sauerkraut
Food Science
Yogurt
Japan
Wild Fermentation
Cooking
Lactic Acid Bacteria
Vanilla
Bacillus
Food Industry

Always wanted to start fermenting but were afraid of it? This podcast will get you started. We will build your knowledge from the very basics all the way to futuristic fermentations. Season 1 gets you acquainted, season 2 makes you a master of microbes!

PublishesTwice monthlyEpisodes29Founded2 years ago
Number of ListenersCategories
ArtsFood

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Artwork for Fermentation Cast

Latest Episodes

[Level: beginner]

This week we dive into the joys and pains of running a shop in fermented goodies. Ezio Bertorelli runs Meta Ferments together with his girlfriend Romina Navarro. At Meta Ferments, they produce delicious artisanal ferments like miso... more

[Level: beginner]

At Copenhagen’s two star restaurant The Alchemist, tea is sometimes an ingredient in a recipe. However, primarily it stands as a beverage on its own. Tea sommelier Sarah Rosady develops a rich array of alcoholic and non alcoholic d... more

[Level: medium]

Our modern food system is efficient, but creates a gigantic amount of food waste. Carrot tops, animal carcasses and even invasive species in our sea waters. REDUCED is a company that turns these waste streams into tasty broths that c... more

[Level: medium]

What happens when the world’s most sexy ferments make a baby? In the episode we explain how to make a sourdough starter that has koji added to it. The enzymatic power of koji creates a bread with a texture, taste and softness that yo... more

Key Facts

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Recent Guests

Ezio Bertorelli
Entrepreneur, chef turned shop owner at Meta Ferments
Meta Ferments
Episode: S2E12 Scaling up ferments whilst preserving flavour
Sarah Rosady
Tea sommelier at The Alchemist
The Alchemist Copenhagen
Episode: S2E11 tea through the taste buds of a tea sommelier
Rebecca Rocchi
Fermentation scientist, head of R&D at Reduced
Reduced
Episode: S2E10 turning waste into value using enzymes and koji
Maxene Graze
Co-writer and illustrator of the Koji Collection Substack, combining data skills with fermentation practices.
Episode: S2E6 recognising good and bad koji
Professor Alan Kelly
Fermentation scientist and cheese making expert
University College Cork
Episode: S2E5 how different rennets affect cheese fermentations
Neža Čadež
Fermentation scientist at the University of Ljubljana
University of Ljubljana
Episode: S2E4 taming wild yeasts
Oscar Boronat Nielsen
PhD student combining research with a background in fine dining and fermentation.
Barcelona School of Tourism and Hospitality
Episode: S2E3 co-fermenting fungi for better tempeh
Emanuele Zannini
Professor in food science at University La Sapienza and research professor at University College Cork
University La Sapienza, University College Cork
Episode: S2E2 the future of fermented foods
David Zilber
Chef and food scientist, known for his work in fermentation
Novonesis
Episode: S1E17 David Zilber

Hosts

Ivana
Host at Fermentation Cast, leads discussions on Koji, yeast, and industrial fermentation applications; often guides technical demos.
Maxene Graze
Co-host, co-writer, and Koji Collection illustrator; brings data-driven fermentation perspectives and Koji expertise.

Reviews

4.9 out of 5 stars from 60 ratings
  • Keep this going!

    I just discovered this podcast and listened to every episode. It is fascinating and uplifting.

    Apple Podcasts
    5
    808Tutu702
    United States8 months ago
  • Love this!

    This is amazing!! I’m a PhD student and part of my work is related to fermentation. Your podcast has helped me understand a lot! Thank you very much and please keep it coming!

    Apple Podcasts
    5
    Parnian rzv
    Canadaa year ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

PhD students find it incredibly helpful for understanding fermentation concepts and lab-to-kitchen applications.
The mix of science and practical tips makes it easy to apply in real cooking and product development.
Keep this going! Fascinating and uplifting for new and seasoned fermenters alike.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts
#48
United Kingdom/Arts/Food
Apple Podcasts
#59
France/Arts/Food
Apple Podcasts
#21
Spain/Arts/Food
Apple Podcasts
#48
Russia/Arts/Food
Apple Podcasts
#49
Argentina/Arts/Food
Apple Podcasts
#158
Brazil/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

S2E10 turning waste into value using enzymes and koji
Q: So can you briefly introduce yourself and tell me about how you work with fermentation?
Rebecca outlines her background from Wageningen, her move to Copenhagen, and her role at Reduced, where she focuses on upcycling food waste and integrating koji with enzymes to create flavorful broths and stock products.
S2E5 how different rennets affect cheese fermentations
Q: How can home fermenters experiment with different types of coagulants or rennet?
Home fermenters can purchase rennet in various forms and experiment with coagulants like plant extracts or rennet from different sources.
S2E5 how different rennets affect cheese fermentations
Q: What makes rennet from a cow's stomach so special compared to other rennets that can be used?
The enzyme chymosin in cow rennet is very specific in targeting a bond in casein, minimizing protein loss during cheese-making.
S2E5 how different rennets affect cheese fermentations
Q: Could you briefly explain what exactly rennet is for those who don't know?
Rennet is a coagulant used in cheese-making, with a history tied to coagulation and the use of calf's stomachs in ancient times.
S2E4 taming wild yeasts
Q: Are there any other gluten-free grains that people can use to make beers at home?
Yes, millet is another gluten-free grain that can be used to make beer, but yeast adaptation is necessary.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

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Frequently Asked Questions About Fermentation Cast

What is Fermentation Cast about and what kind of topics does it cover?

A historically diverse exploration of fermentation that blends practical how-tos with the science behind fermentation flavors. Across episodes, the conversation covers Koji and enzymatic fermentation, traditional and modern techniques, sustainability through waste valorization, and culinary applications from bread and cheese to beverages. Notable throughlines include balancing craft and scale, the environmental and cultural dimensions of fermentation, and the use of fermentation as a tool for flavor, texture, and innovation in restaurant and home kitchens. Listeners likely gain a solid foundation in fermentation concepts while discovering how researchers, chefs, and entrepreneurs apply these ideas in real-world settings.

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Which podcasts are similar to Fermentation Cast?

These podcasts share a similar audience with Fermentation Cast:

1. Etenstijd!
2. Napleiten
3. We Love Nederlands
4. The Food Programme
5. The Doctor's Kitchen Podcast

How many episodes of Fermentation Cast are there?

Fermentation Cast launched 2 years ago and published 29 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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What guests have appeared on Fermentation Cast?

Recent guests on Fermentation Cast include:

1. Ezio Bertorelli
2. Sarah Rosady
3. Rebecca Rocchi
4. Maxene Graze
5. Professor Alan Kelly
6. Neža Čadež
7. Oscar Boronat Nielsen
8. Emanuele Zannini

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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