FermUp - The Fermented Food Podcast: Recent Episodes
FermUp
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.
We talk with Sandor while Tara camps out at his Fall fermentation residency program.
Show notes:
88: Fermentation Residency Program
Sandorkraut: A Pickle Maker
Wild Fermentation
Sandorkraut on Twitter
Sandor Katz on Facebook
The Art of Fermentation - Audiobook
The Art of Fermentation - Amazon
Wild Fermentation - Amazon
archive.org/download/fermup-2/fermup-101.mp3 Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation - Amazon
The Revolution Will Not Be Microwaved
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We talk with Bill Shurtleff of Soy Info Center about food, the world, and his tofu, miso, and tempeh books.
Show notes:
SoyInfo Center
Book of Tofu
The Book of Miso
The Book of Tempeh
Eating Animals by Jonathan Safron Foer
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We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club.
Show notes:
Ozuke - The Best Pickled Things
Ume Ceasar Salad Dressing
Umeboshi cocktails
6th Annual Portland Fermentation Festival
Reedsburg Fermentation Festival
Boston Fermentation Festival
Berkshire Fermentation Festival
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We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club.
Show notes:
Episode 59 with Austin Durant
From April 2014: We talk with Austin Durant about fermentation, his upcoming and past workshops, and plenty more.
Oregon Fermentation Festival
It’s already over, but bookmark it for next year!
Fermenters Club
The t-shirt
The shirt is not yet available as of the time of posting this episode, but it may be available to order now.
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This week we talk about the latest travels of Fermentation on Wheels and then we talk fruit flies in kombucha. Yum!
Show notes:
Helsing Junction Farm
Oly Kraut
Fido Glass Jars
Fermentation on Wheels
Oregon Fermentation Festival
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This week we follow up on exploding ferments, talk fermentation illustration, and discuss fermented condiments as a conduit for different cuisines.
Show notes:
NYC Ferments
Korea in the House - The Register-Guard
Ferment Illustration - Dribbble
Oregon Fermentation Festival
Boston Fermentation Festival - Boston Ferments
Reedsburg Fermentation Fest Classes
Fermentation on Wheels
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This week we start our listener question segment, talk about kombucha, exploding bottles, and the numerous upcoming fermentation related events.
Show notes:
Iggy’s Live & Cultured
Killer Pickles
Fail of the Week: Exploding Fermentation
Wild Fermentation Events
Heritage Harvest Festival
Hex Ferments
Oregon Fermentation Festival
Fermentation on Wheels
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We’re back with a new co-host! Welcome Tara Whitsitt of Fermentation on Wheels to the show!
Show notes:
Fermentation on Wheels
Episode 51: Fermentation on Wheels
She's the Johnny Appleseed of Pickling - NY Times
Fizzeology
Fermentation on Wheels on Facebook
Fermentation on Wheels on Instagram
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This week’s special guest is Geoffrey Tolle. We talk research and science. We also talk about Geoffrey’s latest fermentation project.
Show notes:
Immobilized Microbe Fermentation Kopsahelis, Nikolaos; Panas, Panayiotis; Kourkoutas, Yiannis; Koutinas, Athanasious A. “Evaluation of the Thermally Dried Immobilized Cells of Lactobacillus delbrueckii subsp. bulgaricus on Apple Pieces as a Potent Starter Culture”. Journal of Agricultural and Food Chemistry. V 55, n 24: 9829-9836 (2007). DOI 10.1021/jf0719712.
Kourkoutas, Y.; Komaitis, M.; Koutinas, A. A.; Kanellaki, M. “Wine Production Using Yeast Immobilized on Apple Pieces as Low and Room Temperatures”. Journal of Agricultural and Food Chemistry. V 49, n 03: 1417-1425 (2001). DOI 10.1021/jf000942n.
Easy Trick with Bread Yeast Yeh, Lien-Te; Charles, Albert Linton; Ho, Chi-Tang; Huang, Tzou-Chi. “a Novel Bread Making Process Using Salt-Stressed Baker’s Yeast”. Journal of Food Science. V 74, n 9: 399-402 (2009). DOI 10.1111/j.1750-3841.2009.01337.x.
Construction Fermentation Raut, Supriya; Sarode, D. D.; Lele, S. S. “Biocalcification Using B. pasteurii for Strengthening Brick Masonry Civil Engineering Structures”. World Journal of Microbiology and Biotechnology. V 30: 191-200 (2014). DOI 10.1007/s11274-013-1439-5.
(Open Access) - Zamarreño, Dania V.; Inkpen, Robert; May, Eric. “Carbonate Crystals Precipitated by Freshwater Bacteria and their Use as a Limestone Consolidate”. Applied and Environmental Microbiology. V 75, n 18: 5981-5990 (2009). DOI 10.1128/AEM.02079-08.
Sources of On-Line Information:
Indian Journal of Traditional Knowledge
Open Access.
Journal of the Institue of Brewing
Open Access 2012 and earlier) – Journal of the Institute of Brewing.
Journal of Fermentation Technology
Open Access. Technical but might be helpful.
Directory of Open Access Journals
Open Access to a lot of On-Line Journals. Using the search function is crude but easiest.
National Center for Biotechnology Information
Some Open Access. This provides info on US government-funded papers that are supposed to be public access but there are still kinks. It doesn’t have as many fermentation articles as one might like but it’s helpful. You can set up an automatic search and alert.
Japan Science and Technology Information Aggregator
A Lot of Open Access. A lot in Japanese but still a Lot of Good Stuff that You Can’t Find Elsewhere.
Also, just because a journal is behind a pay-wall doesn’t mean, usually, that you can’t take a look at the abstract for it. If you find a couple of articles that you’re interested in, then your state library or state university library may be able to help you get a copy of the article.
Brewing & Fermentation Textbooks - CRC Press
The CRC Press has a number of very good (and expensive) books on fermentation. You may not be able to afford them but you might be able to borrow them through inter-library loan.
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This week Leda Scheintaub talks about her new fermented food cookbook as well as her new South Indian food truck called Dosa Kitchen.
Show notes:
Cultured Foods for Your Kitchen - Amazon
Leda’s Kitchen
Cultured Foods for Your Kitchen on Facebook
Dosa Kitchen on Facebook
Leda Scheintaub on Twitter
Leda Scheintaub on Instagram
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The founders of Firefly Kitchens have a new fermented vegetable cookbook. Julie O’Brien and Richard J. Climenhage talk recipes, realities of fermenting at scale, and t-shirts.
Show notes:
| Fresh & Fermented | Amazon |
| Local Producer Firefly Kitchens | Whole Foods |
Firefly Kitchens Website
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With special guest Kate Tecku, the founder of The Kombucha Shop. This week’s discussion is about kombucha kits, fermentation businesses, shipping glass, and more.
Show notes:
The Kombucha Shop
Amazon - Kombucha Starter Kit with Organic Kombucha Scoby
Abe’s Market - Kombucha Brewing Kit
Etsy - Organic Kombucha Brewing Kit
Facebook - The Kombucha Shop
Twitter - @thekombuchashop)
Instagram - thekombuchashop
Pinterest - The Kombucha Shop
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Explore the ancient world of dairy fermentation. This week’s guest is Danielle Shelton, a historian of ancient and medieval textiles and fashion and we talk about the recent analysis of 3,600 year old kefir cheese found around the necks of mummies.
Show notes:
Archaeology: Ancient cheese found with mummies : Nature : Nature Publishing Group
| The World’s Oldest Cheese | Fermdamentals |
| Cheese Chunks Adorn Ancient Mummies | Chinese Academy Of Sciences |
| Fermdamentals | The Fundamentals of Fermentation |
Fermdamentals on Facebook
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Joined by special guest S.E. Nash, one of the eleven participants in Sandor Katz’s 3-week long Tennessee summer residency, we discuss fermentation, Tennessee, art, and teaching fermentation to children.
Show notes:
Images copyright S.E. Nash
S.E. Nash Website
| Obsolescence | Curious Matter |
nashse on Instagram
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Branden is joined by the authors of Fermented Vegetables. Kirsten and Christopher Shockey have been fermenting at home, and commercially, for a long time and their experience shines in their new book featuring sixty-four vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes, and pastas. Even if you have been fermenting vegetables for years, be sure to listen in for tips on using leafy greens and herbs (fermented shiso leaves are delicious) and more.
Show notes:
Excerpted from Fermented Vegetables (c) Kirsten K. and Christopher Shockey. Photography by (c) Erin Kunkel. Used with permission of Storey Publishing.
The Fermentista’s Kitchen
Visit the Shockey’s website for upcoming events and other fermentation news.
Find the book on Amazon or at your local bookstore.
Christopher Shockey @Fermentista @ Twitter
Kirsten K Shockey on Twitter
Fermentista :: Love me some fermented vegetables on Facebook
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Edible weeds are a free resource ready for the picking and the pickling. Branden is joined by Katrina Blair, the author of The Wild Wisdom of Weeds, to inspire you to incorporate weeds into your diet and home fermentation.
Show notes:
| The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival by Katrina Blair | Amazon |
Get your copy of the book on Amazon or your local bookstore.
Turtle Lake Refuge - Durango, Colorado
Visit Turtle Lake Refuge’s website to learn more about Katrina’s local work in Durango, CO. This is also where you will find her upcoming events.
Turtle Lake Refuge on Facebook
Be sure to like the Turtle Lake Refuge on Facebook as well!
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Why would anyone want to use starter cultures when fermenting vegetables? Branden is joined by fellow fermenter, Jason Spencer, to discuss the differences between starter cultures and wild or spontaneous fermentation.
Show notes:
S.E. Nash
Making Cultured Vegetables at Home.mov - YouTube
| Kinetic Culture | Create Your Own Fermented Foods |
| Effects of Leuconostoc mesenteroides starter cultures | PubMed |
www.agriculturejournals.cz/publicFiles/50661.pdf
| Using whey for fermentation | phickle |
Reedsburg Fermentation Fest
| Kombucha & Miso Events | Fermenters Club |
Creative Kimchi Playshop
Austin Fermentation Festival Afterparty Meet-and-Greet… Tickets, Austin - Eventbrite
| Austin Fermentation Festival 2014 | Texas Farmers Market |
| Jason Spencer & Ferment Fanatics | For Fans of All Fermentation |
Ferment Fanatics
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Branden is enthusiastic about hopefully some day visiting the most fermented cabin in Tennessee. Danijela just wants a cabin. This is a special episode because the original co-host, Danijela, is back again for a day, after missing out on over 50 episodes! News, events, butchering, and more!
Show notes:
Fermentation Farm - Modern Farmer
| CMU brews up certificate program in fermentation science | Crain’s Detroit Business |
IDEAS IN FOOD: Butchering: two brilliant volumes
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering: Adam Danforth, Joel Salatin: 9781612121888: Amazon.com: Books
| How to Make Nukadoko (Fermented Rice Bran Bed) for Pickling | Garden Betty |
| 2nd Annual Boston Fermentation Festival | Vimeo |
Boston Ferments
| 75: Boston Ferments & Ogusky Ceramics | FermUp |
Kimchi and Mead - Farm to Fermentation Series at NessAlla Kombucha- Class Two
Reedsburg Fermentation Fest
The 2014 Portland Fermentation Festival
| 51: Fermentation on Wheels | FermUp |
Bitter & Esters
Fuhmentaboudit!: the companion site for Fuhmentaboudit!, a show about all things fermentable, broadcasting live every Monday at 7 pm EST on Heritage Radio Network
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This week Branden talks about a new university fermentation program, kahn yeast, loaded kimchi fries, and a dramatic kimchi slap!
Show notes:
Dairy state to bring beer, cheese to college classroom · The Badger Herald
CTF Ep 36 - Fermento: Why we love to eat bacteria by Chewing the Fat on SoundCloud - Hear the world’s sounds
| Is this Mold on My Ferment, or Kahm Yeast? | phickle |
| RECIPE: Loaded Kimchi Fries | Gourmet | Ahlan! Live |
KOREAN KIMCHI SLAP! - YouTube
Kimchi Kamp with Jason Spencer! Tickets, Chandler - Eventbrite
| 2nd Annual Boston Fermentation Festival | Vimeo |
Kickstarter at World Maker Faire 2014 — Kickstarter
Kimchi and Mead - Farm to Fermentation Series at NessAlla Kombucha- Class Two
Reedsburg Fermentation Fest
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This week Branden talks with Hilary Boynton and Mary G. Brackett, the author and photographer of The Heal Your Gut Cookbook.
Show notes:
The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet: Hilary Boynton, Mary G. Brackett, Dr. Natasha Campbell-McBride: 9781603585613: Amazon.com: Books
| Two Authors & A Chef - ftcldf | Buy Tickets |
| Massachusetts 2014 | Weston A. Price Conferences |
The Weston A Price Foundation
2014 Conference Registration from Acres USA
The Heal Your Gut Cookbook on Facebook
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This week Branden talks about his most recent exploration into making black garlic at home.
Show notes:
| Johnson Controls A419ABC-1C Electronic Temp Controller | Amazon |
| Black Garlic | Nordic Food Lab |
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This week Branden shares his experience with organizing fermentation related workshops.
Show notes:
| Kraut Source - Fermentation Made Simple by Karen Diggs and Eric Klein | Kickstarter |
| 78: Kraut Source and Karen Diggs | FermUp |
| 77: Chicken Feed Fermentation | FermUp |
Farm to Fermentation Series Kickoff- Banh Mi and Beer!!
| Webstaurant Store - Restaurant Supply | Restaurant Equipment Store |
| Baker’s Math Kitchen Scale - KD8000 by My Weight | Amazon |
Eventbrite - Discover Great Events or Create Your Own & Sell Tickets
Brown Paper Tickets - The fair-trade ticketing company.
Fermentation Fest
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This week Branden talks about the loss of one awesome raw milk cheese from Wisconsin and genetically modified molds.
Show notes:
Fermentation on Wheels - a Fractured Atlas sponsored project
| 51: Fermentation on Wheels | FermUp |
Farm to Fermentation Series Kickoff- Banh Mi and Beer!!
Reedsburg Fermentation Fest
The Everyday Fermentation Handbook
Cheese Underground: Rush Creek Reserve Production Stopped By FDA Rule Uncertainty
| The FDA’s ‘War’ on Artisanal Cheeses | The Fiscal Times |
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This week we have special guest Karen Diggs of Kraut Source. She’s a chef, nutritionist, and she is in the middle of a highly successful fermentation gadget kickstarted campaign.
Show notes:
Kraut Source
Kraut Source - Fermentation Made Simple by Karen Diggs and Eric Klein — Kickstarter
Bauman College
| Farm to Fermentation Festival | August 24th 2014 at Finley Community Center |
| Maker Faire | The Greatest Show and Tell on Earth |
Kraut Source on Facebook
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fermup-78-kraut-source.jpg
This week we talk about fermenting chicken feed. Even if you don’t have your own chickens, it is interesting to understand the benefits of fermenting food for an animal like the chicken.
Show notes:
Fermented feed for laying hens: effects on egg production, egg quality, plumage condition and composition and activity of the intestinal microflora. - ResearchGate
Fermenting Feed for Meat Birds
| Science of Fermented Feed | Scratch Cradle |
Fermented Chicken Feed - Oh Lardy!
Taylor & Francis Online :: Fermented feed for laying hens: effects on egg production, egg quality, plumage condition and composition and activity of the intestinal microflora - British Poultry Science - Volume 50, Issue 2
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We talk with Amanda Feifer of Phickle.com about all the fermenty goodness that has transpired since the last time she appeared on the show more than one year ago. Spoiler alert: she has been one very busy fermentation evangelist!
Show notes:
| 27: Amanda Feifer of Phickle.com | FermUp |
High Street on Market
Fair Food Philly
| Two-Day Fermentation Intensive Workshop with Sandor Katz | Shelburne Farms |
Vermont Cheesemakers Festival
Photo by phicklefoods
Phickle on Pinterest
Phickle
phicklefoods on Instagram
Phickle Ferments (phicklefoods) on Twitter
| Fermentation Classes | phickle |
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This week we talk with Jeremy Ogusky, founder of Boston Ferments and Ogusky Ceramics.
Show notes:
| Ogusky Ceramics | handcrafted fermentation crocks hand-thrown on the potters wheel by Jeremy Ogusky |
Boston Ferments
Boston Fermentation Festival
| clay.kraut.connection | handcrafted ceramics by Jeremy Ogusky |
Boston Ferments on Facebook
Jeremy Ogusky on Instagram
Jeremy Ogusky on Twitter
Jeremy Ogusky on Pinterest
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This week we talk about the beautiful world of koji and how sad it is when something goes awry. Also, an update on Allison and her stinky viili.
Show notes:
No links this week. But please do check out Branden’s upcoming fermentation cookbook here: fermentationhandbook.com
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This week we talk about Branden’s upcoming fermentation cookbook.
Show notes:
The Everyday Fermentation Handbook
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This week we talk about thinking beyond home ferments as side dishes.
Show notes:
| Northeast Skate Complex | NOAA |
The Everyday Fermentation Handbook
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This week Allison and Branden discuss Hongeo, the fermented skate from Korea. Delicious? Or nauseating? You decide and then get out there and try it.
Show notes:
The Everyday Fermentation Handbook
Check out Branden’s new site dedicated to his upcoming fermentation cookbook.
Korea’s Fish Special: A Delicate Mix of Outhouse and Ammonia - NYTimes.com
| 43: Is That Skunk in Your Ferment? | FermUp |
| Hongeo - The Hardest Thing to Swallow in Korea | ZenKimchi |
| Fermented skate | Korean Food blog |
| Chica Vs. Food: Fermented Skate | YouTube |
| Baby’s First Experience with Hongeo | YouTube |
| Young man trying hongeo for first time | YouTube |
Hongeo on Game Show Girl’s Day - YouTube
| Asians Eat Weird Things ft. AJ Rafael (MUSIC VIDEO) - Fung Brothers | YouTube |
Skate Face
More Skate Face and Market Images
Why skates is going to eat guess what?
| Student body of the skate woman | Naver Blog |
Egg case Mermaid Purse - Wikipedia, the free encyclopedia
Exploring Inland Waterways: A Historical Journey to the Headstreams of Korean Culture
Eat-Up: The Smelliest Delicacy in the World!
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This week we discuss the recent concerns surrounding the FDA, cheese, and aging on wood. While things have settled for the time being, is there still reason for alarm?
Show notes:
| Congressman Moves to Prevent FDA from Changing Cheese Regulations | Food Safety News |
| Getting it Right on Spent Grains | FDA Voice |
Cheesemakers rush to defend wooden-board aging in wake of FDA statement
Cheese Underground: FDA Further “Clarifies” Stance on Aging Cheese on Wooden Boards
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This week we discuss recent science reporting on bacteria in placentas and then we talk about the line between speculating and misleading.
Show notes:
| 53: Allisons Fridge | FermUp |
| Study Sees Bigger Role for Placenta in Newborns Health | NYTimes.com |
| The Placenta Harbors a Unique Microbiome | ScienceMag |
| The Tree of Life: Overselling the microbiome award | Phylogenomics |
| Jonathan Eisen: Meet your microbes | TED |
Reedsburg Fermentation Fest
| Farm to Fermentation Festival | August 24th 2014 at Finley Community Center |
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This week we discuss the DNA sequencing of brewing yeast and the impact this could have on the industry and fermentation in general.
Show notes:
Strange Brews: The Genes of Craft Beer - NYTimes.com
Yeast: The Practical Guide to Beer Fermentation (Brewing Elements Series): Jamil Zainasheff, Chris White: 9780937381960: Amazon.com: Books
Food, Fermentation and Micro-organisms: Charles W. Bamforth: 9780632059874: Amazon.com: Books
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This week we talk about letting go of starter cultures, losing cultures, and how to cultivate new food traditions in a modern world.
Show notes:
| FARMcurious Fermenting Set by Nicole Kramer Easterday | Kickstarter |
Nicole was on the show a couple of episodes ago and now she has more than doubled her original ickstarter goal.
| NessAlla Kombucha, Symbiotic, Sustainable, and Successful! by NessAlla Kombucha | Kickstarter |
Watch their entertaining kickstarter video and consider backing them. Get those kids back in school!
| Movie Review: “Le Grand Chef 2: Kimchi Battle” | Fermenters Club |
We said we were going to watch and review this movie, but it looks like Austin beat us to it over a year ago!
| Le Grand Chef 2: Kimchi Battle | Netflix |
The netflix link to the kimchi movie.
Strange Brews: The Genes of Craft Beer - NYTimes.com
We will talk about this one more next week. Read the article and send in any questions you would like us to address next week.
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This week we talk brides, kimchi, mother-in-laws, and plenty more.
Show notes:
Le Grand Chef 2: Kimchi Battle - Wikipedia, the free encyclopedia
Kolackys, Sauerkraut and Bank Robbers: Gettin’ Festive in Southern Minnesota - Southernminn.com: Scene
| Speakers | The Kerrygold Ballymaloe Literary Festival of Food & Wine |
| Wisconsin Remains Number 1 Cheese Producer | Wisconsin Farm Bureau Federation |
Yogurt Drinks, Not Too Smooth - NYTimes.com
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This week we are joined by special guest Nicole Easterday, founder of FARMcurious and creator of the FARMcurious Fermenting Set.
Show notes:
Kickstarter Update - FARMcurious
| FARMcurious Fermenting Set by Nicole Kramer Easterday | Kickstarter |
FARMcurious - to educate, inspire and equip the urban homesteader
Farmer Nicole @ARMcurious on Twitter
FARMCurious on Facebook
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This week we talk about the recent Surstromming incident in Sweden, a beer brewing C02 digester, arsenic in rice bran used for nukazuke, and more.
Show notes:
| Sweden fire turns cans of rotten fish into exploding missiles | BBC News |
| Surströmming cans exploded in boathouse fire | Hudiksvall |
| Fermented herring explosion causes a stink | Radio Sweden Sveriges Radio |
| Algae Meets Breweries: algae greenhouse lowers brewery CO2 | Kickstarter |
| Pickled Green Strawberries | Fermenters Club |
| Organic Farming in San Diego | Suzie’s Farm |
| Superfood rice bran contains arsenic | New Scientist |
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This week we are joined by two wonderful commercial fermenters located in Madison, Wisconsin: Vanessa and Alla of NessAlla Kombucha.
Show notes:
NessAlla Kombucha
Sasha Lauren Kombucha Couture
| NessAlla’s new Brewery!! | YouTube |
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This week we talk culture, history, and the naming of foods.
Show notes:
| How to build a Temp Controller with a STC-1000 | YouTube |
| FARMcurious Fermenting Set by Nicole Kramer Easterday | Kickstarter |
| There will be slime | Nordic Food Lab |
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This week we discuss the amazing five part series on vinegar fermentation from the Nordic Food Lab.
Show notes:
| Vinegar Science pt. 1: On Flavour & Vinegar as a Process | Nordic Food Lab |
| Vinegar Science pt. 2: Seasonal Summer Vinegars, A Rapid Approach | Nordic Food Lab |
| Vinegar Science pt. 3: Sensory Analysis | Nordic Food Lab |
| Vinegar Science pt. 4: Slow Malt Vinegars with Nordic Flavours | Nordic Food Lab |
| Vinegar Science pt. 5: Recipes | Nordic Food Lab |
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This we talk the discovery of blue cheese mold’s sexual potential, sourdough, carbonation, and plenty of follow-up.
Show notes:
| Craft Brewery Startup Workshop II | Professional and Continuing Education | Oregon State University |
| Craft Cidery Startup Workshop | Professional and Continuing Education | Oregon State University |
| How To Make Your Own Home Drink Carbonation System | Popular Science |
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This week we were excited to have the founder of Fermenters Club in studio. We talk with Austin Durant about fermentation, his upcoming and past workshops, and plenty more.
Show notes:
Fermenters Club Website
| We’re on TV! | Fermenters Club |
| 2014 LIVE Unveiling of One-Year Red Miso | YouTube |
| 1-year Miso reveal 2013 | YouTube |
| New T-shirt available! | Fermenters Club |
Fermenters Club on Facebook
Fermenters Club on Twitter
fermentersclub on Instagram
Fermenters Club on Pinterest
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This week we talk cacao fermentation, one of the very important steps in the production of chocolate. Without fermentation, chocolate would not develop the flavor characteristics that make chocolate taste so good.
Show notes:
| CulturedPickle: Tokyo Turnips Fermented in Fennel and Bee Pollen Brine | Twitter |
Last Chance Foods: Why You Shouldn’t Eat Raw Chocolate - WNYC
Cacao Prieto
| Science of Cacao - Preserving the bio-diversity of cacao in the DR | Cacao Prieto |
| 24: Chocolate Harvest and Fermentation | FermUp |
| Optimizing Chocolate Production | PDF |
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This week Allison and Branden discuss a range of ferments from sourdough to yogurt along with follow-up on how well fermentation was represented at the Good Food Festival in Chicago.
Show notes:
| Sparkling water lightens foods | Chicago Tribune |
| Carbonating: The Cheap and Easy Way | Instructables |
| Fermented Hot Sauces | Coop Sauce |
| Coop Sauce | Product Categories Archive | Hot Sauces |
| Home | Angelic Organics Learning Center |
| Edible Alchemy | Edible Alchemy Foods Co-op |
NessAlla Kombucha
| 7 day SCOBY time lapse | YouTube |
| NessAlla’s new Brewery | YouTube |
| Kombucha ale: A new kind of funk | DRAFT Magazine |
| Kombucha with a tropical fruit juice blend | The Fermented Man |
| Preserved Lemonade, Salty Lemonade or Chanh Muoi | Phickle |
IDEAS IN FOOD: Pistachio Yogurt
IDEAS IN FOOD: The Next Step: Cultured Panna No-Cotta
IDEAS IN FOOD: Cultured Custard
IDEAS IN FOOD: Sunflower Seed Yogurt
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This week Branden and Allison talk about the IBM Watson computer becoming a recipe author and how this could be applied to fermentation.
Stop by and say hello to Branden at the Good Food Festival this Saturday!
Show notes:
| First Annual Zymology Fest | Slow Food Madison |
| Good Food “Ferment” Festival | FermUp |
| Festival and Workshops | Good Food Festival |
| IBM Watson supercomputer learns how to cook at SXSW 2014 | YouTube |
Country Bread With Apples - NYTimes.com
| Nabak Kimchi | Beyond Kimchi |
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Joining us this week is special guest Sarah Kersten, the founder and ceramicist of Counter Culture Pottery. Sarah makes beautiful fermentation jars in Berkely, California.. In our interview she explains how these crocks are crafted and her passion for fermentation shows.
Show notes:
Counter Culture Pottery
CCP Blog on Tumblr
Counter Culture Pottery on Facebook
SarahAnneKersten on Instagram
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This week we check in on Tiny, talk about baby poop inspired fermented meats, discuss the economics of home brewing beer, and finish off with a challenging duel of a bake off.
Show notes:
| Pooperoni? Baby-Poop Bacteria Help Make Healthy Sausages | LiveScience |
| We’re on TV! | Fermenters Club |
| Mystic Brewery’s Entropy dives deep into brewing arts | The Boston Globe |
| 53: Allisons Fridge | FermUp |
| Country Bread With Apples | NY Times |
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This week we talk about kefir, sourdough, making fermentation habits, communal aspects to food and ferments, and the rotting food hiding in Allison’s Fridge.
Show notes:
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This week we talk finger yeast, kombucha clothing, backslopping, and more.
Show notes:
| Starters: Fermenting With Finger Yeast | Scientific American |
| Our Starters, Which Art of Earth | Wayne and Wax |
| When science meets sartorial: the skirt and shoe made from kombucha | TED Blog |
BIOCOUTURE
| Using Existing Cheese As Cultures For New Cheeses | Curd-Nerd |
| Sandorkraut: Check out this pic of a tempeh | Twitter |
| Taking Land From the Mafia, Giving It to Farmers | Modern Farmer |
| My Fermented Valentine | FermUp |
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This week we interview special guest, Tara Whitsitt, of Fermentation on Wheels.
Show notes:
Tara Whitsitt
Fermentation on Wheels
| Classifieds “bus” | Craigslist |
FoodCorps
| SCHEDULE | Fermentation on Wheels |
| VOLUNTEER | Fermentation on Wheels |
| Fermentation on Wheels | Facebook |
Tara Whitsitt (tarawhitsitt) on Twitter
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The big five-oh! This week we accidentally started the show before the show. We talk yeast, petri dishes, microscopes, and buying a house with fermentation in mind.
Show notes:
http://www.bear-flavored.com/2014/01/how-to-make-fermented-pizza.html
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Allison still has not named her sourdough starter but she did start using her scale. This week we talk microscopes, state microbes, beer and wine hybrids, and so much more.
Show notes:
| Zymology Camp Tickets, Madison | Eventbrite |
| Amish friendship bread | Wikipedia |
| no durian sign | Google Search |
| $10 Smartphone to digital microscope conversion | Instructables |
AmScope 40X-2000X Biological Binocular Compound Microscope with Mechanical Stage: Amazon.com: Industrial & Scientific
| oil immersion bacteria | Google Search |
| incubators | Instructables Search |
| Kitchen Scale - Baker’s Math Kitchen Scale - KD8000 Scale by My Weight | Amazon |
| Ozeri Pronto Digital Multifunction Kitchen and Food Scale | Amazon.com |
Blending Red Wine With Porter Ale: A Crossover Beer Worth The Buzz? : The Salt : NPR
| Hawaii House considers adopting state microbe; state would be first in nation | The Maui News |
| Measure Status | Hawaii Gov |
| State Microbe for Hawaii | Facebook |
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This week we talk sourdough, naming ferments, gram scales, beer doused fires, and Moyashimon (anime/manga/live action video about fermentation).
Show notes:
| 45: Reads Like a Story | FermUp |
| Watch Moyashimon Returns (Season 2) Episode 1 - The Moyashi Gang Rises | Crunchyroll |
| Moyashimon: Tales of Agriculture (SUB) - 1 | YouTube |
| Moyasimon: Tales of Agriculture | Wikipedia |
| Off-Duty Firefighter Craig Moreau Uses Beer to Put Out Fire | Fox News Insider |
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This week we follow up on the invention of canning, the French/Napoleon contest, and the differences between canning and fermentation.
Show notes:
| Ideas in Ideas 2.0 Workshop | EL Ideas |
IDEAS IN FOOD
| Kimchi Crepes | Ideas in Food |
| Chefology: There Might Be Bacteria in Your Artisan Sea Salt | Boston Magazine |
| Chemistry: A festive ferment | Nature |
| The Beard Beer | Rogue Ales |
| History of Canning | Canned Food |
Canning: A History of Canned Foods & Canning
History of Food Cans
| The Art Of Preserving All Kinds Of Animal And Vegetable Substances For Several Years (1811) | Amazon |
Discover Pressure Cooking
| Pressure Cooker PSI FAQ: the stuff you didn’t think to ask | hip pressure cooking |
Canning food, from Napoleon to now
Who Made That Mason Jar? - NYTimes.com
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This week we talk with special guest Derek Dellinger. Derek will only consume fermented foods, and nothing but fermented foods, for one whole year.
Show notes:
Illustration by Lena DeLeo.
Here is the blog post that announced it all.
THE FERMENTED MAN
| Bear Flavored | Homebrew and Beer Blog |
Bear Flavored Ales on Facebook
Derek Dellinger @bearflavored on Twitter
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This week we talk about our reading of a 1982 study on Ginger Beer Plant.
Show notes:
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This week we discuss a few of our favorite fermentation things. This is our annual stuff to buy issue. We share what kind of gifts to get for yourself or your loved ones this holiday, or any, season. We also talk skunks, scales, and upcoming events.
Show notes:
The Ginger-Beer Plant, and the Organisms Composing it: A Contribution to the Study of Fermentation-Yeasts and Bacteria
| Kitchen Scale - Baker’s Math Kitchen Scale - KD8000 | Amazon |
| 3-Gallon Stoneware Pickling Crock | Amazon |
| Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch | Amazon |
| Lodge LCC3 Logic Pre-Seasoned Combo Cooker | Amazon |
| Elitech 110V All-Purpose Temperature Controller | Amazon |
| Johnson Controls Digital Thermostat Control Unit | Amazon |
| Aquatop GH150 Aquarium Submersible Glass Heater, 150-Watt | Amazon |
| Kraut Kaps 3 Pack | Amazon |
Weston Cabbage Shredder
Camp Chef Single Burner
Corning keg
Mason Jar Beverage Dispenser for Kombucha or even Ginger Beer
| Prepworks from Progressive GPC-4000 Fruit and Vegetable Chopper | Amazon |
| Digital Gram Scale | Amazon |
| Pyrex Glass Measuring Cups | Amazon |
| Kombucha Brooklyn 32-oz Amber Growler | Amazon |
| Mercer Cutlery Genesis 6-Piece Forged Knife Block Set | Amazon |
| TSM Products Stainless Steel Cabbage Slicer | Amazon |
| True Blues Medium Red Ultimate Household Gloves | Amazon |
| Shin Sun Mi Korean Red Pepper Coarse Powder | Amazon |
| Organic Brown Rice Koji | South River Miso |
Books as Gifts:
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World: Sandor Ellix Katz, Michael Pollan: 9781603582865: Amazon.com: Books
Cooked: A Natural History of Transformation: Michael Pollan: 9781594204210: Amazon.com: Books
Tartine Book No. 3: Modern Ancient Classic Whole: Chad Robertson: 9781452114309: Amazon.com: Books
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: Ken Forkish: 9781607742739: Amazon.com: Books
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods: Mary Karlin: 9781607744382: Amazon.com: Books
Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen: Alex Lewin: 9781592537846: Amazon.com: Books
Fermented: A Four Season Approach to Paleo Probiotic Foods: Jill Ciciarelli, Bill Staley, Diane Sanfilippo: 9781936608249: Amazon.com: Books
The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi: Lauryn Chun, Olga Massov: 9781607743354: Amazon.com: Books
The Cheesemaker’s Apprentice: An Insider’s Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters: Sasha Davies, David Bleckmann: 9781592537556: Amazon.com: Books
Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses: Mary Karlin, Ed Anderson: 9781607740087: Amazon.com: Books
True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home: Emma Christensen: 9781607743385: Amazon.com: Books
The Art of Making Fermented Sausages: Stanley Marianski, Adam Marianski: 9780982426715: Amazon.com: Books
Other Resources:
Beer Kit #2 is a great starter package and includes ingredients for your first brew
Mulled Red Wine, Syrup, Cider, Home Fragrance, Vinaigrette
| Holiday Mulling Spices | Cooking Channel |
| Craftsy | Learn It. Make It. |
| Cheesemaking Fundamentals Class Saturday January 25, 2014 | Curds and Wine |
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Fermentation can be a little stinky sometimes, but some ferments are so stinky that all but the well initiated will gag. This week we discuss some of the smelliest ferments in the world and a bit of the science behind them.
Show notes:
This link appears to cover most of the popular stinky ferments throughout the world. We’re certain there are more, but this is nice coverage with videos.
| Episode 16: Fish Sauce was The Original Ketchup | FermUp |
In the last third, Danijela and Branden talk about surstromming.
| PopSci’s Friday Lunch: a Can of Surstromming With Harold McGee | Popular Science |
Watch Harold McGee eat surstromming.
Casu marzu - Wikipedia, the free encyclopedia
Maggot cheese anyone? Just watch for jumping maggots that can achieve up to 6 inches of air.
| This Inuit Delicacy Is the Turducken from Hell | Gizmodo |
Love the title on this post. How do they catch so many tiny birds?
| Greenlandic Food: Kiviaq | YouTube |
Traditionally, this ferment is done with feathers and beak and all. But here is someone in Greenland skinning the bird.
| Auk | Wikipedia |
If you don’t know what an auk looks like, here you go.
| How to get your stinky tofu fix: 4 great joints in LA | LA Times |
Stinky tofu is not as common in the U.S. due to health code regulations. Even restaurants allowed to serve it in LA are only allowed to ferment it for three days as opposed to weeks or months.
| Home Of Limburger, The World’s Stinkiest Cheese | Huffington Post |
Branden can almost smell this cheese factory that is 45 minutes away. Got to love foot odor bacteria in our cheese.
| Natto - Fermented Soy Beans - Whatcha Eating? | YouTube |
Natto seems best enjoyed with plenty of condiments.
Check out this guy’s adventure as he prepares to eat only fermented foods in 2014.
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This week we discuss cheese made from human bacteria, an interview with René Redzepi of Noma, music made by microbes, how to make sriracha, dairy waste turned useful, and more.
Show notes:
| The Q&A: René Redzepi: Foraging and fermenting | The Economist |
| René Redzepi: A Work in Progress | Amazon |
Christina Agapakis
Fermentophone
| MSG, Seasoned For A Comeback | NPR |
| Judge Orders California Sriracha Factory to Halt Odor-Making Operations | Eater National |
| How to Make Sriracha from Scratch | Serious Eats |
| Milwaukee Will Smell Extra-Cheesy This Winter | Take Apart |
| Bacteria Turn Dairy Waste Into Clean Burning Biofuel | Wisconsin Public Radio News |
| Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate | PNAS |
| Plastic tanks catch on in wine industry | The Press Democrat |
| Why We Don’t Eat Beef for Thanksgiving | Mother Jones |
| Science After Dark | Facebook |
| Science and Cooking 2013 Lecture Series | Harvard School of Engineering and Applied Sciences |
| The Science of Gastronomy | Coursera |
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When we think of microbes in human terms, sometimes, they seem to have pretty cool super powers. This week we discuss bacteriocins and other microbiologically produced inhibitors and barriers (a.k.a. super hero shields). Microbes are awesome!
Show notes:
| Basic Food Microbiology | Amazon |
| Can We Eat Our Way To A Healthier Microbiome? It’s Complicated | NPR |
| Kombucha: Magical Health Elixir Or Just Funky Tea? | NPR |
| Kimchi Festival: 25 Tons of Spicy, Fermented Cabbage (PHOTOS) | Weather |
| Gut Bacteria Might Guide The Workings Of Our Minds | NPR |
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This week we discuss how to incorporate fermented foods into a feast. Whether it be for Thanksgiving or any other upcoming holiday feast, be prepared with delicious fermented foods.
Show notes:
| Pickled Cranberries, perfect for the holiday table | Phickle |
| 27: Amanda Feifer of Phickle.com | FermUp |
| Spicy Dehydrated Dilly Beans | FermUp |
| Sourdough Pumpkin Bread | Gnowfglins |
| Incorporating Cultured and Fermented Foods into Your Holiday Dishes | Cultures For Health |
| Corn Relish With a Twist | NYTimes.com |
| Cheese-Centric Additions to Your Thanksgiving Spread The Cheesemonger | The Kitchn |
| Red Onion & Golden Raisin Jam The Cheesemonger | The Kitchn |
| Ziege Zacke Blue aka Cow meets Goat | Wedge in the Round |
| Ziege Zacke Blue | Cheese Underground |
| 5 Inexpensive Wines for Thanksgiving Dinner | ABC News |
| Thanksgiving Day Beer List | CraftBeer |
| How to Make Sake at Home | a Taylor-Made Guide |
| All About Fermentation | Williams-Sonoma |
| Exploring The Invisible Universe That Lives On Us And In Us | NPR |
Getting Your Microbes Analyzed Raises Big Privacy Issues : Shots - Health News : NPR
Part II - Factory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting everything at home? Does industrialization still have a place in our world of DIY fun? Why ferment and why buy? Find out our thoughts on this topic in this two part series on the industrialization of fermented foods.
Show notes:
Devil’s Peak Brewing Company » Traditional African Beer: Umqombothi
| Industrialization of Indigenous Fermented Foods, Revised and Expanded | Amazon |
| Time lapse video of Aspergillus oryzae (koji) growing on rice | YouTube |
| How It’s Made Soy Sauce | YouTube |
| Food Processing Technology: Principles and Practice | Amazon |
| Principles of Fermentation Technology, Second Edition | Amazon |
| Practical Fermentation Technology | Amazon |
| Development and Manufacture of Yogurt and Other Functional Dairy Products | Amazon |
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Factory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting everything at home? Does industrialization still have a place in our world of DIY fun? Why ferment and why buy? Find out our thoughts on this topic in this two part series on the industrialization of fermented foods.
Show notes:
| Industrialization of Indigenous Fermented Foods, Revised and Expanded | Amazon |
| Making Shoyu (Soy sauce) | Cooking With Koji |
| Time lapse video of Aspergillus oryzae (koji) growing on rice | YouTube |
| How It’s Made Soy Sauce | YouTube |
| Food Processing Technology: Principles and Practice | Amazon |
| Principles of Fermentation Technology, Second Edition | Amazon |
| Practical Fermentation Technology | Amazon |
| Development and Manufacture of Yogurt and Other Functional Dairy Products | Amazon |
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This week we discuss wild fermentation and starter cultures. We also differentiate between wild-derived versus laboratory-derived starter cultures. One way or another, microbes are needed for fermentation. Whether they are wild or cultivated strains will affect the outcome of the final product. How, when and why depend on the ferments.
Show notes:
BBC Radio 4 - Food Programme, Sourdough
Great episode of the BBC Food Programme featuring Sourdough. Definitely worth listening to if you like sourdough.
| Nourishing Traditions by Sally Fallon | Amazon.com |
The cookbook that seems to have started the idea of using whey as a starter culture for vegetable and grain ferments.
Sandor Katz’s website. A great resource for links and information about fermentation. Also be sure to check his schedule of events to see if he will be in your area soon.
| The Art of Fermentation Audiobook Edition | Amazon |
You listen to podcasts, so why not listen to the entire unabridged version of The Art of Fermentation. It’s over 20 hours of amazing information. We haven’t listened to this yet, but look forward to digesting the book in a whole new way!
If you are interested in fermentation, this is the book to have.
This was the original book that inspired Branden’s foray into fermentation and food awareness. While not a necessary read if you plan to or have already read the Art of Fermentation, it still makes a great gift for those not ready for the big orange book.
| Wild Fermentation: A Do-it-yourself Guide to Cultural Manipulation - The Original Pamphlet | Amazon |
We haven’t read this pamphlet, but it is the original version of the Wild Fermentation book and might be interesting for those whom can never get enough Sandor Katz.
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Inspired by a recent presentation on the microbes of beer, we discuss fermented food contamination. Contamination happens. Sometimes food is salvageable and other times it must be composted. What is going wrong when this happens?
Show notes:
| The Microbiology of Beer | The Microbes After Hours series |
We mentioned this talk last week. Watch it if you are interested in microbes or beer or both.
| Food, Fermentation and Micro-organisms: Charles W. Bamforth | Amazon |
This is the book on fermentation that was written by one of the presenters from the Microbes After Hours talk on beer. This book has a large section on beer, but covers general science on many different categories of ferments. Well worth reading if you’re into text books and knowledge!
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We’re back with a new season of fermentation fun. And a new co-host! This week we talk microbiology. Maybe we could call it a 101 introduction but it is probably more of a discussion on what we find fascinating about microbes in food.
Show notes:
| Episode 31: Food Scientists, Wine and Beer | FermUp |
If you missed it, here is the episode where Allison is first interviewed on FermUp.
| Episode 16: Fish Sauce was The Original Ketchup | FermUp |
This is the previous episode that covers MSG.
| The Microbiology of Beer | The Microbes After Hours series |
We plan to talk about this talk in a future episode. Watch it to get a head start on the discussion.
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This week Branden is joined by special guests Alex Hozven and Kevin Farley of Cultured Pickle Shop fame. These two have been in the fermentation business for over 17 years. They share what it has been like, how their ferments have changed over time and what the future may hold for fermentation in the USA.
Show notes:
| Summer Cucurbit Winter Cucurbit | The Shop |
GEM Cultures
Cultured Pickles on Vimeo
Cultured Pickle Shop on Twitter
Cultured Pickle Shop - Berkeley, California
| The Shop | Cultured Pickle Shop Blog |
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This week Branden is joined by special guest Jill Ciciarelli to talk about her upcoming fermented food book release.
Show notes:
Fermented: A Four Season Approach to Paleo Probiotic Foods: Jill Ciciarelli, Bill Staley, Diane Sanfilippo: 9781936608249: Amazon.com: Books
Recommended Reading: Nourished Kitchen
| First Comes Health | Holistic Health Coaching |
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Taking a week off but wanted to share a cool link.
Show notes:
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Join Branden and special guest Allison Wells as we talk fermentation and how one becomes a food scientist.
Show notes:
Allison Wells is a graduate of the Purdue University School of Food Science. While at Purdue, she spent a summer working in France on a small, family owned winery where she helped with odd jobs and selling wine at the local farmers markets and wine shops. This experience sparked her interest in fermentation and a desire to learn more about microbiology and biochemistry. After graduation, she completed an internship at E&J Gallo Winery in their enology research lab. Allison was also awarded a two-year assistantship at Oregon State University, earning a M.S. in Food and Fermentation Science, with a focus on wine microbiology. Upon graduation Allison was hired by White Labs, a small yeast production company in San Diego. She spent three years as their yeast culture specialist, acting as a curator of over 100 yeast and bacteria strains, as well as directing the bacteria & wild yeast lab. Allison became an expert in native isolates and helped to discover Rogue’s ‘Beard Yeast’. She is currently working at a freelance fermentation scientist helping the local San Diego community to better understand fermentation, food science, and urban microflora.
Yeast: The Practical Guide to Beer Fermentation by Jamil Zainasheff and Chris White
Techniques in Home Winemaking: The Comprehensive Guide to Making Chateau-Style Wines by Daniel Pambianchi
Welcome to Temecula Valley Wine Country
| White Labs | Pure Yeast and Fermentation |
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Flavor and taste have always been a part of the human eating equation, but has it always been appreciated? Fermented foods are packed with flavors mild and wild. Join us on our journey of flavor exploration and celebration!
Show notes:
| NBC2012 - Rene Redzepi: Coffee | YouTube |
Nordic Food Lab
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This week it is Branden discussing space station microbes, yogurt liqueur, music for wine, kimchi contamination and taste perception.
Show notes:
| Space Station Live: Microbiome Experiment | YouTube |
Does space travel effect the human microbiome? NASA is running experiments to find out.
| Would You Try Yogurt Liqueur? | Serious Eats |
Smells like yogurt and tastes like booze.
| SHED Fermentation Bar | North Bay Bohemian |
Kombucha straight from the tap.
Music for vines claimed to improve wine production - The West Australian
German wine maker plays music for his fermenting grapes in an attempt to make fuller bodied wines.
E. Coli in Korean kimchi?
Journal article of Korean kimchi outbreak.
Food tastes different depending on what utensil is used to eat it.
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This week’s guest is Harvard microbiologist Benjamin Wolfe. Our conversation enters the world of cheese rinds and the fascinating dynamics at play.
Show notes:
The Dutton Lab
| Microbial Diversity & Interactions | YouTube |
California Artisan Cheese Guild - Ben Wolfe, PhD “Meet Your Molds” - YouTube
Last Chance Foods: Studying Mold and Mites at Murray’s Cheese - WNYC
Alcamo’s Microbes and Society, Third Edition
The Global Cheese Technology Forum
Benjamin Wolfe’s Website
Benjamin Wolfe LupoLabs on Twitter
Special Guest Amanda Feifer of Phickle.com discusses fermentation. Amanda shares her kimchi eating habits, original fermented fears, workshops in Philadelphia, and more.
Show notes:
| Killer Kimchi Hands | Twitter |
| Madame Fromage Cheese Blog | Madame Fromage |
| Kimcheese! | Madame Fromage |
| Kimcheese: How to Pair Kimchi and Cheese | Di Bruno Bros. Blog |
| Kickoff to Cheese! | Phickle |
Artisan Vegan Cheese: Miyoko Schinner: 9781570672835: Amazon.com: Books
| Artisan Vegan Cheese by Miyoko Schinner | Amazon |
| FinnFest USA 2013 | FinnFest |
| Kefir Grains | Gem Cultures |
| The Shop Blog | Cultured Pickle Shop |
| Food & Ferments | Culture tastes good. |
| Fermented Foods For Fun | Phickle.com |
Phickle Ferments @phicklefoods on Twitter
This week is a smorgasbord of fermented food topics and related happenings in the world of fermentation. Fermented food pairings at No. 9 Park in Boston, cavity-free teeth from cheese, aging cheese in caves, and making sausages with preserved lemons.
Show notes:
| Cheese may prevent cavities | Science Daily |
Say cheese for a beautiful smile!
| In vivo dental plaque pH after consumption of dairy products | Academy of General Dentistry |
The full published journal article.
How Fermentation is Used at No. 9 Park
Check out this new series of articles in the Boston Magazine written by Ben Wolfe and Scott Jones. Fermented foods in fine dining. Learn how to ferment fartichokes and kombucha fish.
No. 9 Park Restaurant
Delicious sounding fermented food pairing at No. 9 Park. Yum.
| Study Reveals Changes in Gut Microflora Can Affect Brain Function | Medicine | Sci-News.com |
Consumption of Fermented Milk Product With Probiotic Modulates Brain Activity
Regular consumption of yogurt may affect your brain activity.
Aging cheese old-school style in caves.
Blaenafon cheddar company specialist cheese manufactures
IDEAS IN FOOD: Preserved Lemon Sausage Begins
Now this is a good idea in food and a great way to use preserved lemons.
This week we talk about Thai food and fermentation. We get a little off-topic when we discuss fried insects, but for the most part we explore the traditional ferments of South-east asia. We finish up with a quick conversation about missing cheese molds and cheese chasing competitions.
Show notes:
| Handbook of Fermented Functional Foods, Second Edition | Amazon |
Check out chapter 18 for more detail on fermented foods in Thailand. The rest of the chapters cover different fermented food topics. Good book, but probably worth checking for at your local library as opposed to purchasing unless you are a total fermented food nerd.
| Thai Food by David Thompson | Amazon |
This book is packed full of Thai recipes and insight into Thai cuisine. Specifically about fermentation, this book covers fermented bamboo shoots, fermented bean curd, fermented fish, fermented fish relish, fermented fish sauce, fermented pork sausages, fermented rice, fermented siamese watercress and fermented soy beans. This is the cookbook that I can never remember the title of, but in reality the title is so simple.
| 16: Fish Sauce was The Original Ketchup | FermUp |
Check out this episode if you would like a refresher on fermented fish sauces.
| Grilled Shrimp Paste Dip (Nam Prik Ka Pi) | YouTube |
Grilled shrimp paste, yum.
| American flies in to win Gloucestershire cheese rolling contest | UK news | The Guardian |
The winner of this foam cheese chasing contest travelled from Colorado Springs to check off this contest from his bucket list.
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This week we discuss how chocolate is harvested and fermented. Unlike our coffee episode, there is no question that chocolate is fermented.
Show notes:
| The microbiology of cocoa fermentation | PubMed |
| Theobroma cacao: from Bud to Bean | Tava |
| Cacao Fermentation Training in Vietnam | YouTube |
This video is in Vietnamese with English subtitles. It is a training video for how to ferment and dry cacao beans.
| The difference between “lavado” and “fermentado” cacao beans used for chocolate | YouTube |
A video from Mexico describing the differences between lavado and fermentado cacao beans.
| How to Grow a Chocolate Plant in a Container | YouTube |
Even you can grow and harvest your own cacao tree in a pot if you live in the proper climate.
Some interesting ideas for dehydrating fermented foods from the people at Cultured Pickle Shop.
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This week is about salt and the amazing osmoprotectants that come to the rescue in lactic acid bacteria. We discuss a few historical aspects of salt, a bit about iodine and then we discuss what happens to bacteria under the influence of salt.
We’re also trying a new format order for the show. We started with the topic of the week and finished off with fermentation news.
Show notes:
| Types of Salt and Salt Substitutes in Canning | Penn State Extension |
While iodine can have anti-microbial effects at high doses, the amount in table salt is not enough to halt lactic acid fermentation. More likely, the anecdotal accounts of ferments not working is due to some other improper step in the process, but that iodine is used as the scape goat. Iodine may, however, make your ferments look less appealing.
| Determine How the Concentration of a Salt Solution Affects the Rate of Osmosis | Education.com |
Nutrition and Growth of Bacteria
| The Trek to a Yogurt Less Sweet | NYTimes.com |
This is an interesting article about the 2 year process of experimentation to reduce 25 percent of the sugar in a smoothie product without altering flavor and texture.
| “The immune system is like an army”: An interview with Prof. Graham Rook | Gut Microbiota Worldwatch |
This is a short 3 min video on the microbiota.
| On Lactic Acid Fermentation. A podcast | Nordic Food Lab |
Listen to this 13 minute condensed talk about lactic acid fermentation from the amazing people over at the Nordic Food Lab.
| Cheese Grater Business Card Proves A Big Hit For Bon Vivant Cheese Shop | Huffington Post |
Check out this cheesy business card. The shop had to limit how many the customers could take because they ran out of their first batch quickly.
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This week we discuss bread and sourdough through the eyes of the beginning bread baker. A little bit of history, a little bit of how to and a tiny bit of science. We also discuss Limburger cheese and the only cheese making cooperative that still produces it in the US. Plus, we follow up on the cow birthing cycle/wet nurse questions from last week and share a tiny update on the mimolette mite story.
Show notes:
| Monroe, Wisconsin – Home Of Limburger, The World’s Stinkiest Cheese | Huffington Post |
A sign in Monroe, Wisconsin says “Limburger: don’t eat it with your nose.” Now the only cheese making cooperative in the US still making Limburger cheese with it’s horribly smelly to many, but for those whom love it, they really do love it.
| Tiny Mites Spark Big Battle Over Imports of French Cheese | NPR |
Finally, a bigger news source in the US is reporting on this cheese debacle. There’s no official limit cheese mite imports according to the FDA’s Patricia El-Hinnawy, but six inches per square inch is the target.
Hand Taste
Michael Pollan says, “hand taste is the taste of love.”
If you’re new to bread baking or are searching for some new techniques, this book is awesome and covers the steps of sourdough bread making in detail.
| The Making of Tartine Bread | Youtube |
This is a short video on the process of testing the basic country bread recipe in the Tartine Bread book.
| Lodge Combo Cooker | Amazon |
This is the combo dutch oven that is referred to in the Tartine book. We haven’t tried it yet, but have one on order from Amazon and will share how it works as a steam oven alternative.
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This week we discuss a few key things to consider when jumping into the world of homemade cheese. How difficult is it to make cheese at home? Is it super expensive? We cover these topics and more in this initial exploration of DIY cheese.
In our never-ending quest to more deeply understand our motives behind DIY fermentation projects, we touch on the two major approaches to DIY cheese making. We also ponder the likelihood of mice eating cheese.
Show notes:
As follow up to last week’s coffee fermentation, if you are interested in hearing more coffee talk, then listen to NPR’s coffee week for even more coffee fun.
| Mice Don’t Like Cheese | Today I Found Out |
So all of those cartoons depicting mice eating cheese are false!
| Mice hate cheese, new study reveals | Mail Online |
Supposedly, mice prefer sweeter foods and cheese isn’t sweet enough. Mice appear to prefer fruits and grains.
| Starter Cultures Guide PDF | Artisan Cheese Making at Home |
This is a great chart that describes many of the different mesophilic and thermophilic cheese starter cultures that are available. The PDF chart shows the bacteria in the starter and which suppliers make each starter culture.
This is a great book to start with if you like lots of step-by-step photos. This isn’t the first book I used to make cheese at home, but it is the one I recommend now. Dispersed throughout the book are interviews and suggestions from cheese professionals from around the world. Fascinating read.
This book goes over beginner basics and then the rest of the book is filled with recipes for making different styles of cheeses. This book has many elegant photographs of artisanal cheese but not many step-by-step images. If you’re the kind of person that is motivated by nice photos, then this is the book for you. This is one of the first books that I used when starting out in cheese making.
| Home Cheese Making: Recipes for 75 Homemade Cheeses by Ricki Carrol | Amazon |
This is one of the original and popular books on home cheese making written by the owner of a cheese supply shop. This book is black and white with a few illustrations. If you are a visual learner, this may not be the book for you. I like it as a nice cross reference when comparing recipes.
| Rennet Supplies for Cheese Making | Cultures for Health |
Unlike some other ferments where no special ingredients are needed, cheese requires a few speciality items. I have produced good results when using starter cultures and rennet from Cultures for Health. But if you do a Google search you will find many retailers of cheese making supplies.
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Coffee is often touted as being fermented but is it really? Can we really consider it a fermented food or beverage? Find out in this week’s conversation and decide for yourself.
We also discuss a British dairy farmer who makes vodka, a cheese festival in China, a Finnish festival in the US, and a new study that examines the like-ability of food when paired with caffeine.
Show notes:
| Michael Pollan on The Colbert Report | Michael Pollan |
Short clip from Michael Pollan’s appearance on The Colbert Report.
| British Dairy Farmer Creates Pure Milk Vodka | TIME.com |
British dairy farmer makes cheese from the curds and vodka from the whey of his cow’s milk.
American Society for Nutrition - 1st Global Summit on the Health Effects of Yogurt
The Danone Institute International, the American Society for Nutrition, the UK-based Nutrition Society joined forces to create a yearly summit called the Yogurt Nutrition Initiative for a balanced diet with a focus on the health benefits of yogurt.
| Europe cheese firms hope time is ripe for China | Malaysian Insider |
Cheese festival hopes to spread the love of European cheese to China.
FinnFest USA 2013 June 19-23
This festival is in it’s 30th year. If you love viili or anything else Finnish, then consider attending this June.
| New studies examine caffeine’s effect on cognitive tasks, food pairing | Science Codex |
Interesting preliminary study looking at how caffeine influences the like-ability of foods.
Here’s The Scoop On Cat Poop Coffee : The Salt : NPR
Another form of “processing” of coffee beans through the digestive tract of a wild cat.
Journey Of A Specialty Coffee Bean, From Cherry To Cup : The Salt : NPR
Selling the story.
| Coffee: Growing, Processing, Sustainable Production | Amazon |
This is a detailed book on the farming and production of coffee.
| Espresso Coffee, Second Edition: The Science of Quality | Amazon |
If you want to read more on the science of coffee and of coffee brewing, then this is the book for you!
| Coffeed Forums - For Professionals and Fanatics | Coffeed |
Looks like this coffee forum dried up in 2012, but it is still a great resource for deep discussions on everything related to professional coffee production, roasting and sales.
| Confused? Naturally | The Coffee Shrub |
An interesting look into the aspects of fermentation as it relates to coffee processing.
coffeed.com • View topic - Washing vs. Fermentation
A discussion on the enzymatic and fermentation effects involved in coffee processing.
| Home Processing Coffee - Wet Process Method | Sweet Maria’s |
Images of the wet process method on a few beans.
Coffee Processing (starting with the cherry) Part 1 - YouTube
Coffee Processing (starting with the cherry) Part 2 - YouTube
Part 1: Processing Coffee Beans at Home - Harvesting - YouTube
Part 2: Processing Coffee Beans at Home - Soaking and Husking - YouTube
| Hario for two TCA-2 Siphon Coffee | Amazon.com |
If you want to make the best coffee you have ever tasted, then find one of these 2-cup Hario vacuum coffee pots. With enough practice and experimentation, you too can drink amazing coffee. Use a dose of 28 to 32 grams per brew for a 10oz cup of coffee.
| Micro Flame Tabletop Burner | Amazon.com |
This is the butane tabletop burner recommended for control over the temperature of a vacuum pot coffee brewer.
Ginger beer plant, the world’s largest mozzarella ball, and Michael Pollan’s upcoming book release.
This week we further our discussion on why we ferment or spend any time at all caring about food. Inspired by a few articles related to Michael Pollan’s upcoming book about cooking and fermenting, we discuss the philosophy and politics behind fermented food choices.
Show notes:
| Ginger Beer Plant | Yahoo Groups |
A SCOBY of Saccharomyces florentinus and Lactobacillus hilgardii, ginger beer plant looks very similar to water kefir grains but are supposedly different. This yahoo group appears to the most extensive resource on this little known ferment.
This article explains a little more about the recent resurgence of ginger beer plan in the USA.
Farmington Harmons tries to set world record for largest mozzarella ball
Cheese mongers at a grocery store in Farmington, Utah attempt to set a World Record last week with the world’s largest mozzarella cheese ball.
| Interview: Michael Pollan, Author Of ‘Cooked’ | NPR |
A brief six minute NPR interview segment with Michael Pollan.
| Cooked: A Natural History of Transformation by Michael Pollan | The Washington Post |
A review by the Washington Post of Michael Pollan’s upcoming book.
| Michael Pollan Cooks! | NYTimes.com |
Mark Bittman says that Michael Pollan should add “And cook them” to his famous food movement words, “Eat Food. Not too much. Mostly Plants.”
| Cooked: A DIY Manifesto | Medium |
This is an excerpt from Michael Pollan’s book about Cooking (and fermenting). He writes about how cooking (and fermenting) transforms us from mere consumers into producers.
| Cooked: A Natural History of Transformation by Michael Pollan | Amazon |
Please note that we will receive a small percentage of the sale if you use this link to purchase through Amazon. But this book will be available everywhere on April 23rd including the local bookstore near you!
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This week we discuss the ban on Mimolette cheese due to so-called high levels of mites. Other cheese news includes a UK cheese maker that has gone carbon-neutral.
Then we contemplate the importance of food awareness, convenience, specialization and the role of fermented foods in store and home.
Show notes:
| Cheesed off New Yorkers slam mimolette blockade | The Local |
About 40 people protested in the streets of New York on Saturday to demonstrate against a US ban on mimolette. They handed out samples to educate people on Mimolette cheese.
| French cheese causes a stink at US customs | The Local |
About a half ton of mite infested cheese being held by the FDA in New Jersey. They consider these traditional cheese mites to be an allergy concern even though this cheese has been imported for many years prior to this incident.
| US agency blocks mimolette cheese from being imported | The Connexion |
Another French article covering this hold on mite cheese.
| Save the Mimolette | Facebook Group |
The Facebook group started to save the mite cheese and bring awareness to the issue.
| Cheese mite munching on fungal hyphae | YouTube |
Cool video of a close-up on a cheese mite eating.
| The Kent cheese that saved the world | Kent News |
Winterdale Cheesemakers of Wrotham is producing a carbon neutral cheese and delivering it by electric car powered by solar energy. This seems to be efficient use of resources in the cheese making process. First cheese run is Friday, April 19th, 2013.
| How fair was the ruling against Chobani? | Dairy Reporter |
We’re not the only ones thinking that the FAGE lawsuit was hypocritical.
| Health and wellness will continue to drive US yogurt demand | Dairy Reporter |
According to 2012 market research, yogurt is popular due to health conscious Americans looking for BFY (Better For You) snacks unwilling to compromise on flavor or convenience.
| Long-Fermented Breads for the Gluten-Sensitive Taste Great | Bon Appetit |
Theories on why super quick breads found in grocery stores may be linked to some cases of gluten intolerance.
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This week we discuss the magical world of preserved lemons; how to make them, how to use them and the amazingness of their flavor transformation. We then provide a little background history on how and where lemons may have originated.
We also discuss our thoughts on formal fermentation education and new opportunities at universities across the US. And then we look at alternative options for those wanting to get a deeper understanding of fermentation.
Other news includes deer cheese, black garlic, a Greek yogurt lawsuit and CropMobster.
Show notes:
| What is Black Garlic? | Blue Fortune Farm |
This is the first black garlic that we have tried and it tasted awesome. Now Branden is motivated to try making his own black garlic. There website says that it is fermented, but as the following link shows, this is not true.
| Black Garlic is not fermentation | Nordic Food Lab |
The article that explains why black garlic is not a process of fermentation but is instead a enzymatic transformation along with maillard reaction.
British Court Bans Chobani from Using Greek Term
The High Court of England and Wales has banned Chobani from marketing its product as Greek yogurt in London and Wales because they say the term is confusing to consumers.
| Get Ready to Eat Some Expensive Deer Cheese | Grub Street New York |
Inspired by donkey milk cheese, a New Zealand cheesemaker has been milking deer for an expensive deer cheese that will cost 84 bucks a liter!
| Here’s to a state microbe, says Oregon lawmaker | KTVZ |
Oregon Legislature is in the process of discussing a new state symbol: a state microbe! This specific brewer’s yeast would symbolize the many craft beer companies in Oregon and the importance to economic growth.
| Supporting Local Producers and Feeding People Thru Crop Mobbing! | CropMobster |
Live in Sonoma County? Sign up for alerts on large batches of perishable produce at deep discounts.
| Flash mob solution to crop surplus | PressDemocrat.com |
Perishable food no longer needs to go to waste thanks to Nick Papadopoulos, the creator of Crop Mobster. Offering a new website that cuts out the middle man and fees and directly connects farmers and hungry people.
Looking for a BS is fermentation? There is a new major being offered at Colorado State University. Only a few colleges in the US offer such a degree.
| Fermentation Science Degree | Oregon State University |
Oregon State is another one of the few that offers such a program.
| Cheese License Requirements | WI.gov |
Wisconsin is the only state in US to require cheesemakers to be licensed. Looking to make cheese in Wisconsin? Here is a PDF with all of the requirements.
| The Wisconsin Cheesemaker’s License | Cheese Underground |
An interesting look at the politics behind the Wisconsin Cheesemaker’s License. Read the comments for differing opinions.
Stage at Cultured Pickle Shop
Want to learn the ropes of running an established pickle shop? Then stage (unpaid internship) at the Cultured Pickle Shop in Berkeley, California. According to their FAQs page, they have had stagiaires from all over the world.
| Alex Hozven of Cultured Pickle Shop | YouTube |
Another inspiring video with Alex Hozven from Cultured Pickle Shop.
| Mourad: New Moroccan by Mourad Lahlou | Amazon |
Check out the chapter titled, “Dude. Preserved Lemons.”
| Mourad Lahlou’s Preserved Lemons Recipe | Cook Taste Eat |
Here is the same recipe that can be found in Mourad Lahlou’s book.
Preserved Lemons with Mourad Lahlou
And here is a video of Mourad Lahlou explaining how he preserves lemons.
| Preserved Grapefruit, Lime or Orange | Phickle |
Check out Amanda’s post over at Phickle for more ideas on fermenting other citrus.
| Vietnamese Salty Lemonade | Garden Betty |
The best lemonade Branden has ever made or tasted! The complexity of the preserved lemons along with how the salt interacts with the sugar water makes for a mouthwatering and refreshing beverage. Too bad it is still a little too cold in Wisconsin to fully enjoy this beverage yet.
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Even thought salt water fish can’t jump out of the water and ferment themselves, with a little effort, humans have been preparing fermented fish sauces and pastes for thousands of years. This week we explore fermented fish and the flavor of umami.
Do you think fish sauce is stinky? Are you afraid of MSG? Then this is the episode to listen to. We discuss fermented fish from different parts of the world and history. If you haven’t eaten or cooked with fermented fish before, then you might just be inspired to do so after listening to this conversation.
Show notes:
| Mainly Microbe - Meet Your Microbiome | YouTube |
From PBS It’s OK To Be Smart, comes a short video introduction to your microbiome. You have anywhere from 2-5 pounds of bacteria on and in you. Most of them are in your gut and intestine. Learn more in this video.
| Taste Perception: Cracking the Code | PLOS Biology |
Learn more about taste receptors, why we have the five tastes and a history of the tongue map.
| World Umami Map | Umami Information Center |
A map showing traditional and popular foods around the world that are high in the umami experience.
An introductory video that explain more about MSG and Umami.
| Secret of tasty tomatoes revealed | RSC |
This article discusses some preliminary work that was done comparing the level of umami in vine-ripened tomatoes compared to the average gas-ripened grocery store tomato.
| In Thailand, Love of Food Carries Deadly Risks | NY Times |
While fermented fish is generally safe, there is a fluke infested ferment in North and Northeast Thailand that accounts for the majority of liver cancer deaths in Thailand.
| Iron Chef Thailand - Battle Fermented Fish 1 | YouTube |
| Iron Chef Thailand - Battle Fermented Fish 2 | YouTube |
| Iron Chef Thailand - Battle Fermented Fish 3 | YouTube |
| Iron Chef Thailand - Battle Fermented Fish 4 | YouTube |
| Iron Chef Thailand - Battle Fermented Fish 5 | YouTube |
| Garum sauce by Heston Blumenthal | YouTube |
A brief video about Garum along with a chef that attempts to make a fast food version of Garum.
| On Food and Cooking: The Science and Lore of the Kitchen | Amazon |
| PopSci’s Friday Lunch: a Can of Surströmming With Harold McGee | Popular Science |
Harold McGee smuggled Swedish surströmming into the US and shares the eating experience with another participant. That participant said “the experience was more like eating cured fish while sitting next to a dumpster than eating actually rotten fish.”
| 5 Totally Hardcore Foods That Could Get You Arrested (Or Killed) | This or That |
| The traditional Swedish way to eating surströmming | YouTube |
A video showing a friendly backyard get-together in Sweden as people enjoy surströmming.
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This week we dive into the thick and viscous world of viili yogurt. If you haven’t tried this heirloom yogurt then you are in for a treat. We cover the flavor, texture, origins, and cultural background of this prized heirloom yogurt from Finland.
And speaking of slimy ferments, we also talk about natto! Branden is still undecided if his first batch of natto turned out as it was supposed to or if it over-fermented.
We also cover a couple of news stories regarding fermented cow dung and chocolate. Yum!
Show notes:
| Our microbiota likes chocolate too | Gut Microbiota Worldwatch |
Another reason chocolate may be good for you. This time the studies focus on flavanols and how they may be prebiotic to the bacteria in your gut. This is regarding dark chocolate. Sorry to all of you milk chocolate lovers.
| Fermented cow dung air freshener wins two students top science prize | TreeHugger |
Two Indonesian high school students win a gold medal at the Science Project Olympiad for their fermented cow dung air freshener.
| Stretch That Yogurt - How to Make Viili At Home | FermUp |
| Milk: Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cooking 1999 | Amazon |
Good book that covers the 1999 Oxford Symposium on Food and Cooking which focused on many different fermented milks including viili.
| The History of Fermented Soymilk and Its Products | Soy Info Center |
This is from an unpublished manuscript. Yes, it does focus on soymilk, but it also covers a lot on dairy viili.
| Microbiology and Biochemistry of Cheese and Fermented Milk | Amazon |
This book is a little older but is still a good reference for the science behind cheese and fermented dairy.
| Image of Finnish viili cupboard | Viili Culture Blog |
As far as we understand, these cupboards use to be common in Finnish homes. Not so much today as many people purchase their yogurt commercially.
| Nickelodeon Gak 1990s Commercial | YouTube |
Does anyone remember this stuff?
| Almond Yogurt Recipe | Indian Healthy Recipes |
Danijela liked this almond puree yogurt but Branden wasn’t enthusiastic about the chalky consistency.
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This week we confront Botulism and other fears of food fermentation. Can you contract botulism from leaving vegetables to ferment at room temperature? The short answer is no. But listen in for a deeper understanding of why this doesn’t happen, where botulism does occur and when these fears originated.
Then we finish up with a brief discussion of Chicago’s first Kimchi Challenge and all of the wonderful tastes and flavors.
Show notes:
| National Botulism Surveillance | CDC |
Since 1973, the CDC has maintained an intensive National Botulism Surveillance System for cases of botulism in the United States. Because the CDC, Alaska and California are the only sources of botulism antitoxin administered in the United States, nearly all recognized cases of botulism are reported. Summaries available as PDFs from 2001 to 2011.
| Botulism, General Information | CDC |
Again, from the CDC website, this link provides good basic frequently asked questions about Botulism and Clostridium botulinum.
| Fact Sheet on Clostridium botulinum | USDA |
Similar to the previous link but from the USDA with a focus on foodborne safety and illness.
Learn more about how bacteria, and specifically, endospores work in the real world. Fun facts such as, “Some endospores can survive for centuries.” That’s crazy!
| Bacterial Endospores | Cornell |
Cornell University provides a deeper look at endospores through structure and purpose. Very intriguing stuff. These survival tactics are pretty amazing even if they do have the potential to cause human damage.
| Survival of Escherichia coli O157:H7 in Cucumber Fermentation Brines | PDF) |
Six page paper on the awesome powers of lactic acid bacteria (LAB) against their foes such as E. coli and botulism. Go LAB!
| Kimchi Challenge Chicago | Good Food Festival |
If you missed the Kimchi Challenge, we will have a FermUp article posted soon, but in the meantime, here is a link to the descriptions of the judges and chef participants.
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This week we talk about what not to do with kefir grains, a bit of history behind the people who originally drank kumis, whether marijuana infused kombucha is a gimmick or not, our thoughts on plastic kraut pouches with one-way valves, probiotic steering wheels, water kefir carbonation, and then we share the news that black garlic is not actually fermented.
We will be attending the Good Food Festival in Chicago on Saturday, March 16th. There will be a lot of fermented food workshops there including Sandor Katz’s three hours of fermentation. Will you be there? If so, let us know on Facebook or Twitter.
Show notes:
Hardcore History with Dan Carlin
| Marijuana Infused Kombucha | NutraIngredients |
| Introducing the Kraut Pouch | Farmhouse Culture |
| Yogurt is Probiotic, Why not Your Steering Wheel? | Forbes |
| Black Garlic | Nordic Food Lab |
| RECIPE: Polish Hunters Stew - a.k.a. Bigos | Simply Recipes |
| Good Food Festival | Chicago |
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This week we look at the fascinating world of the gut and mouth microbiota, how bacteria may affect health and disease, the similarities between fecal transplants and yogurt starter cultures, and how switching from hunter-gatherers to farmers altered dental hygiene.
This week’s conversation is an exciting and lively discussion about bacteria, stool samples and food. Yum!
Show notes:
| DIY Black Garlic | AKulinary Blog |
| How to Grow Your Own Kombucha SCOBY | FermUp.com |
Gut Microbiota For Health - 2nd World Summit
| Fecal Transplants and Yogurt - More in Common Than You Might Think | FermUp.com |
| Body Bugs: 5 Surprising Facts About Your Microbiome | Yahoo! News |
| Subtle shifts in diet affect genes reports new microbiome project study | Examiner.com |
| Pregnancy Offers Unique Revelations about Human Microbiome | New York Genome Center |
| Some antibiotic treatments alter gut microbiota | Gut Microbiota Worldwatch |
| More than 700 bacteria live in breast milk | Gut Microbiota Worldwatch |
| Ancient Chompers Were Healthier Than Ours | NPR |
Send your feedback to podcast@fermup.com or find us on Twitter @fermup.
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Does the “Greek” in Greek yogurt refer to process or place of origin? According to a UK lawsuit by FAGE, it’s the latter. This week we talk about the popularity of commercial greek yogurt and how easy and inexpensive it is to ferment it yourself (and how simple it is to make frozen Greek yogurt too).
Also this week: have you ever tried black fermented garlic? The concept is old but one Canadian entrepreneur is about to bring high quality black fermented garlic to top chefs in July. If you want some, you can pre-order too.
We finish up our conversation with a quick look at the cleanliness of US Children versus Bangladesh children and how that influences gut microbiota.
Show notes:
| GreenWhey to open food waste-to-energy project | JS Online |
| Powder Coating Glass Jars | Instructables |
| Ottowa food entrepreneur Andrew Craig bets on black fermented garlic | Ottawa Citizen |
| Pre-order your own black garlic | Black Garlic |
| Danone Danio yogurt slapped with UK Greek yogurt labelling injunction | Dairy Reporter |
| Frozen Greek yogurt packs protein rich punch | Supermarket News |
| Strawberry Frozen Greek Yogurt Recipe | Two Peas and their pod |
| Greek yogurt popular with adults, will kids bite? | CBS News |
This week we discuss all things starter cultures; when to use them and when you might not want to. We toss around personal opinion (no whey) and research on the effects of backslopping in commercial sauerkraut production.
We finish up with a fumbling attempt at sharing an update on Branden’s “almost” koumiss attempts.
Show notes:
| Cheese By-Product Keeps Wis. County Roads Clear Of Ice | CBS Minnesota |
| Yogurt Starter Cultures | Cultures For Health |
| Kefir Starter Cultures | Cultures for Health |
| Kombucha SCOBY | Cultures for Health |
| Tempeh and Miso Starter Cultures | Cultures for Health |
Send your feedback to podcast@fermup.com or find us on Twitter @fermup.
This week our conversation includes sauerkraut juice powering a water treatment plant, cheese flavor wheels, fermented coleslaw, and a probiotic claims settlement.
The second half of our discussion leads into why people have fermented food throughout history and specifically, why we ferment it ourselves.
Show notes:
| Sauerkraut Powers Plant in France | BBC |
| Real Food Fermentation by Alex Lewin | Amazon |
| General Mills $8.5 Million Settlement | Food Product Design |
This week we discuss greek yogurt in schools, up-cycling of commercial whey waste, the healthiness of kombucha and then we debate whether or not eating a kombucha SCOBY is like eating a placenta.
Show notes:
| USDA Approves Putting Greet Yogurt on School Lunch Menus | CNY News |
| Whey, The downside to the greek yogurt explosion | Business Week |
| The Turkish King of Greek Yogurt | Business Week |
This weeks conversation includes our thoughts on an opinion we read about commercial production of food often times being superior to small-scale artisanal foods. Plus we take a closer look at Kefir history and microbiology.
Does small-scale food taste better? Is it of higher quality? What is the difference between small-scale and artisanal?
How to make kefir, where to find kefir grains and how kefir grains escaped the caucasus mountains.
Show notes:
| Food Microbiology: An Overlooked Frontier | Youtube |
| Microbial Diversity & Interactions with Rachel Dutton | Youtube |
| Food, Fermentation and Micro-organisms by Charles W. Bamforth | Amazon |
| Kefir production in Iran - a.k.a. how to make kefir grains with goat skin bag | PDF |
| International Kefir Sharing Community | torontoadvisors.com |
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 |
This week we discuss a new probiotic coffee and then we jump back in time to discuss the Kimchi Crisis of 2010.
Show notes:
| We’ve launched the world’s first probiotic coffee | Beverage Daily |
| Rising Cost of Kimchi Alarms Koreans | NYTimes |
| Kimchi Crisis Leaves Koreans in a Pickle | NPR |
| Gimjang aka Kimjang | Wikipedia |
This week we discuss how to make yogurt from store bought yogurt and heirloom yogurt starters. If you have never made yogurt at home before, this is the episode for you. If you’re already a pro yogurt maker, you might learn a few new things about the bacteria and heirloom varietals of yogurt.
(Sorry for the poor quality audio. It gets better in the following episodes!)