100 Épisodes

  1. 81: Black Garlic Revisited

    Publié: 05/09/2014

  2. 80: Organizing Workshops & Events

    Publié: 29/08/2014

  3. 79: War on Raw Milk Cheese?

    Publié: 22/08/2014

  4. 78: Kraut Source and Karen Diggs

    Publié: 12/08/2014

  5. 77: Chicken Feed Fermentation

    Publié: 05/08/2014

  6. 76: Amanda Feifer Back Again

    Publié: 29/07/2014

  7. 75: Boston Ferments & Ogusky Ceramics

    Publié: 22/07/2014

  8. 74: Koji and Viili Gone Bad

    Publié: 15/07/2014

  9. 73: The Everyday Fermentation Handbook

    Publié: 08/07/2014

  10. 72: More Than Just Sides

    Publié: 01/07/2014

  11. 71: Licking Urinals

    Publié: 23/06/2014

  12. 70: Cheese Safe For Now

    Publié: 17/06/2014

  13. 69: Placentas, Microbiomes, and Popular News

    Publié: 10/06/2014

  14. 68: Genetics of Yeast

    Publié: 03/06/2014

  15. 67: Letting Go

    Publié: 27/05/2014

  16. 66: Kimchi and In-Laws

    Publié: 20/05/2014

  17. 65: FARMcurious & Nicole Easterday

    Publié: 13/05/2014

  18. 64: Exploding Cans of Fish

    Publié: 06/05/2014

  19. 63: NessAlla Kombucha

    Publié: 29/04/2014

  20. 62: Koumis or Kumis?

    Publié: 22/04/2014

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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 the history and ways to ferment common food items such as sauerkraut, kimchi, 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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