
Bringing bubbles of microbe-related discourse directly to your earholes, Fermenters Guild founder Robin Sherriff hosts conversations with fermenters from across the fizzosphere. We cover topics from food waste to nutrition to book publishing to seasonality, discussing everything which fermentation lands upon (which, like so much wild yeast, is almost limitless).
| Publishes | Infrequently | Episodes | 5 | Founded | a year ago |
|---|---|---|---|---|---|
| Categories | FoodArts | ||||

Robin is joined this week by Kenji Morimoto , author of Ferment and Instagram content creator extraordinaire behind KenjCooks, to discuss fermentation's connection to cultural preservation and spirituality.
Kenji, a fourth-generation Japanese Americ... more
In this episode, Robin spoke to Sean Roy Parker from Fermental Health, who describes himself as a visual artist, writer and landworker, who uses fermentation as a tool and medium. Roy told us about a recent exhibition, Man of Kent, where he fermented... more
This week, Robin spoke to Rebecca Ghim, co-founder of The Ferm, a vegan, zero-waste Korean fermentary in East London. Her business upcycles overlooked ingredients like cauliflower leaves and broccoli stems from restaurants and farmers into kimchi and... more
This week, Robin spoke to Kirsten Shockey, author of Fermented Vegetables (now out for 10 years!) and co-founder of The Fermentation School. We covered everything from germ theory to making a living in publishing, and Himalayan gundruk to tempeh as a... more
Robin is joined this week by James Read, author of Of Cabbages & Kimchi and founder of Kim Kong Kimchi, to discuss the process of writing a book about fermentation, the challenges of research and how to find an audience.
Together, we dive into culin... more
How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.
Apple Podcasts | #157 |










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