
This podcast will alleviate your fears of microbes! We will tell you more about fermentation by combining science and practice in a bi-weekly episode introducing a new fermented product. We will build your knowledge from the very basics all the way to futuristic fermentations.
| Publishes | Twice monthly | Episodes | 25 | Founded | 2 years ago |
|---|---|---|---|---|---|
| Number of Listeners | Categories | FoodArts | |||

[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
[Level: medium]
In the West, we often speak about koji as if it is one single thing, and as if it is just what you add to a miso to start the fermentation. In reality, koji has a much wider meaning. During this episode we discuss what is encompassed... more
[Level: medium]
The next batch of episodes are all about koji. The first we dive deeper into the making process, which we briefly touched upon in season 1. There’s a lot more to this fluffy friend than a simple growth of 2 days! We discuss growth ph... more
[Level: Expert]
Disrespectfully speaking ;-) , you might call our last guest of the Bolzano episodes a high brow milkman. Alan Kelly is a professor specialised in the science of milk. He sees milk as a liquid that wants to be a solid. Like a box of... 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!
Key themes from listener reviews, highlighting what works and what could be improved about the show.
How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.
Apple Podcasts | #150 | |
Apple Podcasts | #118 | |
Apple Podcasts | #154 | |
Apple Podcasts | #35 | |
Apple Podcasts | #56 | |
Apple Podcasts | #119 |
Recent interactions between the hosts and their guests.
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 25 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. Maxene Graze
2. Professor Alan Kelly
3. Neža Čadež
4. Oscar Boronat Nielsen
5. Emanuele Zannini
6. David Zilber
7. Brian Francis
8. Eric Pothaus
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