
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!
| Publishes | Twice monthly | Episodes | 28 | Founded | 2 years ago |
|---|---|---|---|---|---|
| Number of Listeners | Categories | ArtsFood | |||

[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
[Level: medium]
A lot of the more famous koji ferments require a lot of time: soy sauce, miso, sake. It goes from weeks to even months. In this episode we discuss an application that can be finished within a day, even within only 2 hours if you use ... more
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I just discovered this podcast and listened to every episode. It is fascinating and uplifting.
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!
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Apple Podcasts | #156 |
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Listeners, social reach, demographics and more for this podcast.
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This podcast explores the fascinating world of fermentation, blending scientific insights with practical applications across a wide array of topics. Listeners can expect engaging discussions on the production and use of various fermented products, from traditional staples like tempeh and shoyu to innovative plant-based alternatives and futuristic fermentation techniques. Episodes often feature expert guests, including scientists and culinary professionals, who share their knowledge and experiences. This collaborative approach not only demystifies fermentation but also inspires creativity in cooking and sustainable food practices.
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Fermentation Cast launched 2 years ago and published 28 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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Recent guests on Fermentation Cast include:
1. Sarah Rosady
2. Rebecca Rocchi
3. Maxene Graze
4. Professor Alan Kelly
5. Neža Čadež
6. Oscar Boronat Nielsen
7. Emanuele Zannini
8. David Zilber
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