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 monthlyEpisodes28Founded2 years ago
Number of ListenersCategories
ArtsFood

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Artwork for Fermentation Cast

Latest Episodes

[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

Key Facts

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Recent Guests

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
Brian Francis
Representative from Nature's Find, focused on nutritional fungi protein
Nature's Find
Episode: S1E14 futuristic ferments at Expo West

Hosts

Ivana
Host and fermentation guru known for her engaging discussions on various fermentation processes and products.
Tessa
Co-host and chef with a passion for exploring culinary applications of fermentation.

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 States7 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.

It has been noted as a helpful resource for students and professionals in the food and fermentation fields, enhancing their understanding of the subject.
Listeners commend the fascinating and uplifting nature of the content, finding it informative and engaging.

Chart Rankings

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

Apple Podcasts
#250
Australia/Arts/Food
Apple Podcasts
#65
Netherlands/Arts/Food
Apple Podcasts
#107
Denmark/Arts/Food
Apple Podcasts
#138
Switzerland/Arts/Food
Apple Podcasts
#145
India/Arts/Food
Apple Podcasts
#156
South Africa/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

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Frequently Asked Questions About Fermentation Cast

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

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.

Where can I find podcast stats for Fermentation Cast?

Rephonic provides a wide range of podcast stats for Fermentation Cast. We scanned the web and collated all of the information that we could find in our comprehensive podcast database. See how many people listen to Fermentation Cast and access YouTube viewership numbers, download stats, audience demographics, chart rankings, ratings, reviews and more.

How many listeners does Fermentation Cast get?

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Which podcasts are similar to Fermentation Cast?

These podcasts share a similar audience with Fermentation Cast:

1. ZOE Science & Nutrition
2. Radiolab
3. Zo, Opgelost
4. Hidden Brain
5. Gastropod

How many episodes of Fermentation Cast are there?

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.

How do I contact Fermentation Cast?

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What guests have appeared on Fermentation Cast?

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

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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