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FermUp - The Fermented Food Podcast
Author: FermUp
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℗ & © 2015 Branden Byers
Description
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.
100 Episodes
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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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Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.
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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Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.
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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Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.
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](https://www.amazon.com/exec/obidos/ASIN/1570619379/fermup-20)
[Local Producer Firefly Kitchens
Whole Foods](https://www.wholefoodsmarket.com/blog/whole-story/local-producer-firefly-kitchens)
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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Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.
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](https://fermdamentals.com/?p=99)
[Cheese Chunks Adorn Ancient Mummies
Chinese Academy Of Sciences](https://english.cas.cn/Ne/CASE/201403/t20140303_117145.shtml)
[Fermdamentals
The Fundamentals of Fermentation](https://fermdamentals.com/)
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
[NYC Ferments
Meetup](https://www.meetup.com/NYCFerments/)
[Obsolescence
Curious Matter](https://curiousmatter.org/obsolescence/)
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.
[Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
Amazon](https://www.amazon.com/exec/obidos/ASIN/1612124259/fermup-20)
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](https://www.amazon.com/exec/obidos/ASIN/1603585168/fermup-20)
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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Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.
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](https://products.mercola.com/kinetic-culture/)
[Effects of Leuconostoc mesenteroides starter cultures
PubMed](https://www.ncbi.nlm.nih.gov/pubmed/17995739)
www.agriculturejournals.cz/publicFiles/50661.pdf
[Using whey for fermentation
phickle](https://phickle.com/index.php/why-i-dont-whey-lacto-fermentation-without-starters/)
Reedsburg Fermentation Fest
[Kombucha & Miso Events
Fermenters Club](https://www.fermentersclub.com/events/)
Creative Kimchi Playshop
[Fermentation on Wheels
Fermentation on Wheels is a traveling culinary research hub with a mission to harvest & preserve, encourage sustainability, and teach fermentation.](https://www.fermentationonwheels.com/)
Austin Fermentation Festival Afterparty Meet-and-Greet… Tickets, Austin - Eventbrite
[Austin Fermentation Festival 2014
Texas Farmers Market](https://texasfarmersmarket.org/austin-fermentation-festival-2014/)
[Jason Spencer & Ferment Fanatics
For Fans of All Fermentation](https://fermentfanatics.com/)
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](https://www.crainsdetroit.com/article/20140925/NEWS01/140929920/cmu-brews-up-certificate-program-in-fermentation-science)
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](https://www.gardenbetty.com/2014/08/how-to-make-nukadoko-fermented-rice-bran-bed-for-pickling/)
[2nd Annual Boston Fermentation Festival
Vimeo](https://vimeo.com/105555327)
Boston Ferments
[75: Boston Ferments & Ogusky Ceramics
FermUp](https://fermup.com/podcast/75/)
Kimchi and Mead - Farm to Fermentation Series at NessAlla Kombucha- Class Two
Reedsburg Fermentation Fest
The 2014 Portland Fermentation Festival
[Fermentation on Wheels
Fermentation on Wheels is a traveling culinary research hub with a mission to harvest & preserve, encourage sustainability, and teach fermentation.](https://www.fermentationonwheels.com/)
[51: Fermentation on Wheels
FermUp](https://fermup.com/podcast/51/)
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](https://phickle.com/index.php/the-wrath-of-kahm/)
[RECIPE: Loaded Kimchi Fries
Gourmet
Ahlan! Live](https://www.ahlanlive.com/recipe-loaded-kimchi-fries-516958.html)
KOREAN KIMCHI SLAP! - YouTube
Kimchi Kamp with Jason Spencer! Tickets, Chandler - Eventbrite
[2nd Annual Boston Fermentation Festival
Vimeo](https://vimeo.com/105555327)
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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Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.
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](https://ftcldf.ticketbud.com/two-authors-a-chef)
[Massachusetts 2014
Weston A. Price Conferences](https://conferences.westonaprice.org/fall-regional/massachusetts-2014/)
[Boston Ferments
authors](https://www.bostonferments.com/#!authors/cbs)
The Weston A Price Foundation
2014 Conference Registration from Acres USA
The Heal Your Gut Cookbook on Facebook
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Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.