This week’s conversation is about the intersection between science and tradition in modern food fermentation kitchens and labs. Many chefs, small-scale producers and hobbyists desire a deeper understanding of what is going on inside of their ferments. We also discuss how to make a kombucha culture from “scratch,” the success of commercial kefir, and a wine by-product that could increase dietary fibre in your yogurt.

Show notes:

| Kimchi Omelet Recipe | appetite for china |

| Wine by-product increases dietary fibre content of yogurt | Dairy Reporter |

| How an Ancient Beverage Found Fame on Social Media | Mashable |

| The Momofuku fermentation lab: where food meets science | AM New York |

| Modernist Cuisine: The Art and Science of Cooking | Amazon |

| For Gastronomists, a Go-To Microbiologist | The New York Times |