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 ways to ferment common food items such as sauerkraut, kimchee, and 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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We talk with Sandor while Tara camps out at his Fall fermentation residency program. more
We talk with Bill Shurtleff of Soy Info Center about food, the world, and his tofu, miso, and tempeh books. more
We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club. more
These topics could have been so interesting but their personalities are dry. It’s honestly kind of stressful to listen to
All of the content is lost between the constant correcting and interrupting of the other. I feel bad for them and that’s why this gets 2 stars instead of one. 😬 Sorry!
I so wish this conversation was less waffle.... what a shame. I wanted to learn about the history and types of yoghurt and was hoping for something more educational. Couldn’t bear to listen to it all. A shame.
Good idea for a podcast and good topics but not very well researched and kind of rambly
I’ve been listening for a few episodes now and have really found this podcast to be informative and the host Knowledgeable. I’m happy to see that they were able to make 100 eps before it stopped. I hope with the increase of popularity of fermentation they’ll consider bribing it back.
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FermUp launched 9 years ago and published 100 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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