The Fermentation Podcast » Podcast Feed

Today I have on the show an interesting girl named Tara Whitsitt, whose mission it is to teach people across the country about fermentation and how she does that is she travels in a bus she’s called Fermentation on Wheels. She has a mobile fermentation lab that drives across the country and gives workshops on how … Continue reading

I have today on the line Karen Ross, who is the creator of The Probiotic Jar, to talk about health in general and the process of anaerobic fermentation using an air-lock instead of the old-school mason jar method that I’ve been using. I mention at the beginning of the show how there are things that … Continue reading

Today on the show I welcome Lisa Herndon of Lisa’s Counter Culture. She loves fermented foods and her goal is to get people healthy using food as the main driver in her holistic approach to health and well being. Her tagline on her website is “Whole Food, Add a Twist of Probiotics, Gluten Gone”. She … Continue reading

Today is all about you, yes you! It’s the listener feedback show with comments, questions, and just feedback from you, the audience on several different topics in fermentation. I enjoy getting emails and comments from all of you and I always reply one by one, but since this is a community, it’s nice to spread the … Continue reading

Today I go over how to make a sourdough starter, sourdough bread, sourdough recipes, and general tips and tricks in helping you along in your sourdough adventure. At the beginning of the year I talked about some resolutions I’d like to go through this year and one was to get more into making sourdough bread. … Continue reading

Welcome to the New Year and thanks so much for joining me back again at The Fermentation Podcast! We’re back in action and I have a feeling that this is going to be an amazing year, especially in the fermentation realm with fermented foods and beverages climbing the list of top food trends that are … Continue reading

Today I have the pleasure of having Jane Campbell on the show who is the founder of Fermenters Kitchen. It’s amazing to talk to someone who when you ask the question, “What would you like to ferment next that you haven’t tried?” actually gets stumped because there’s not much she hasn’t tried. In this episode, … Continue reading

I talked to Melanie Hoffman of the blog Pickle Me Too and what a great conversation we had on several different topics from how what you eat and drink can affect your gut health and how diets like the GAPS diet can actually help with things like autism. We go into many other things like … Continue reading

Today I talk all about how to make kombucha tea, what kombucha tea is, and about what to do with a kombucha SCOBY and even how to make one yourself! If you’ve never tried kombucha, you’re missing out on an interesting flavor that will hit you by surprise with the first sip that you take. … Continue reading

It’s time to give thanks and that means Thanksgiving is close! I decided to put together an episode to give you some ideas on how to add fermentation, fermented foods, and fermented drinks into your Thanksgiving dinner. You might not think it, but Thanksgiving is actually a great time of the year for fermentation to … Continue reading

For today's show, I have on the Kefirko team made up of Marko Borko, Andrej Glažar, and Niko Klanšek who created the Kefirko and currently has a Kickstarter running to get their product out into the market. The Kefirko helps making milk kefir and water kefir much easier without so much mess. Yes, you can make kefir the old-fashioned way, which involves strainers, jars, etc. or you can support a few people who are trying to make a better life for themselves and are also expanding the offerings of fermentation-related products out there for us. Their Kickstarter is well on their way to being funded and if you end up backing them, you'll get your own Kefirko in the mail worldwide by May 2015.   TOPICS INCLUDED IN TODAY'S FERMENTATION PODCAST: The creators of the Kefirko tell us what is kefir? What the difference is between milk kefir and water kefir and what they taste like Whether they like to use regular store-bought milk or raw milk They go over a tip of making milk kefir but with non-dairy milk like coconut milk since it's full-fat like dairy milk normally is so then you come out with a coconut milk kefir What gave them the idea to come up with the Kefirko, who started off making kefir first, and some of the product development including the animation in the Kickstarter How often they're making kefir Can you make kombucha in your Kefirko? If you don't have grains, they've set up Kefirhood which is a website that connects people that have kefir grains and kombucha scobies to share If you get kefir grains in the mail, can you store them before using them and how do you store them? What the normal process looks like on how to make kefir without a Kefirko What is the Kefirko made of, which parts are glass, and which parts are plastic? Describing what the Kefirko looks like and it's function Is the Kefirko air-tight? When straining the Kefir grains through the strainer, will it catch some of the smallest kefir grains and how gravity affects particle sizes? Since you can unscrew the top slightly to keep air-flow, could there be a problem with fruit flies and how can you alleviate that? What is the size of the Kefirko and how many servings does the team make for themselves a day? Since this first version is a test of the market to see if people are interested, are they going to be following up with larger versions of the Kefirko? Will the Kefirko team think about making a lid compatible with a mason jar in the future and what are the challenges and drawbacks of that? Since the Kefirko team is in Slovenia (southern central Europe), where all in the world are they shipping to? Which they replied that they're shipping worldwide. If this Kickstarter is successful, are they planning on expanding a line of fermentation tools or making more accessories to include making other things like butter or cheese? Will they make a white Kefirko? If they make their goal, what will be the first stretch goal that they will add? What are the options for supporting the Kickstarter and the recipe book that comes with it with 30+ recipes   LINKS FOR TODAY'S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Kefirko.com Kefirhood.com Kefirko Kickstarter Kefirko Facebook, Instagram, and Twitter   I'd love to hear your thoughts on today's show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Today I have on the show the Oh Lardy ladies Kelly Liston & Tamara Mannelly from their blog OhLardy.com. We cover quite a few different areas in fermentation from fermenting mushrooms, holiday ferments like cranberries and apple butter, essential oils, and then go through their book on fermentation, Oh Lardy's Guide to Fermenting Fruits & Vegetables. They had me cracking up and were such a pleasure to talk to. They're so full of information and they really just want to teach people all they know about Real Food, fermentation, and just health in general. I hope you enjoy today's episode and try out some of their recipes. The holidays are just around the corner so, get something fermenting!   TOPICS INCLUDED IN TODAY'S FERMENTATION PODCAST: Kelly & Tamara's journey on the path of Real Food and how they got into fermentation making their own bread, soaking grains, and fermenting foods How the Oh Lardy ladies met in an unlikely way and started their joint project OhLardy.com together What is "Real Food"? Tamara's first experience fermenting with the Nourishing Traditions book, sauerkraut, and taking a fermentation class Some of their favorite ferments including a fermented cranberry sauce Kelly's experience fermenting mushrooms and how it actually tastes quite amazing They talk about a nice fermented apple butter for the holidays A couple mishaps like a batch of grated beets that were less than desired that turned white, a moldy batch of kombucha, and testy sourdough starter How fermenting your chicken feed can help increase enzyme content, vitamins, digestion, boost usable protein, and how it can help your birds in their molting cycle and get back into the laying cycle Fermenting comfrey in a 5 gallon bucket for an easy high nutrient liquid plant fertilizer Using essential oils in fermentation like a small drop to flavor kombucha tea What the Oh Lardy ladies cover in their fermentation classes and workshops in the Phoenix & Chicago areas Teaching the "art" part of fermentation where there's not always one way to ferment something as in to use a starter or to not use a starter Things that a beginner could start fermenting that will get you going like fermented carrot sticks or salsa or things you might eat as a snack all the time anyways Sneaking ferments into appetizers like fermented carrots blended up into a guacamole dip, into sandwiches, smoothies, or using the brine as a base for vinegar for salads Their newest ventures into fermentation including milk kefir and tackling the elusive sourdough bread How fermented foods and drinks are a regular part of their diet and different fermented offerings on their dinner table, packed in lunches and sometimes in breakfast Their thoughts on fermented foods relating to health and well-being They go through their beautiful book they co-wrote together Oh Lardy's Guide to Fermenting Fruits & Vegetables   RECIPES MENTIONED IN TODAY'S SHOW: Fermented Cranberry Sauce Recipe Fermented Mushrooms Recipe Fermented Pumpkin Butter Recipe Fermented Chicken Feed   LINKS FOR TODAY'S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Kelly Liston & Tamara Mannelly's blog - OhLardy.com Oh Lardy’s Guide to Fermenting Fruits & Vegetables   I'd love to hear your thoughts on today's show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Imagine making your own homemade fermented hot sauce with an explosion of flavor. In this episode I take you through how to make homemade hot sauce the old fashioned way without cooking and vinegar but with a salt brine. I've been making this hot sauce for years now and use it so much I actually have been putting it in wine bottles so that I never run out. There are so many different variations that you can do to this recipe that it should blow your mind!  For the entire recipe listed out see the previous post, Fermented Jalapeno Hot Sauce Recipe. I hope you enjoy this episode as much as I enjoy hot sauce and also want to wish everyone a Happy Halloween!   TOPICS INCLUDED IN TODAY'S FERMENTATION PODCAST: I start off talking about hot sauce and pretend to be a hot sauce sommelier by doing a live smelling and tasting of this spicy Jalapeno hot sauce recipe on the air and nearly lose my voice Some ideas on where to use this homemade hot sauce and possibly give it as a gift Ideas for different types of peppers and veggies that could contribute to your base hot sauce recipe like jalapenos, habaneros, pablanos, sweet peppers, and even veggies like carrots to extend the hot sauce and make it not so hot When making hot sauce, a tip on separating batches into pickled peppers and reserving some to make hot sauce Straining your pickled pepper mixture with sieves or nut milk bags Making your hot sauce more interesting with several additions you can put in like different sweeteners like sugar or honey, sweet fruit like mango or pineapple, fresh herbs, getting citrus flavor from lemon or lime rinds, a smoky flavor with liquid smoke or roasting your peppers to make chipotle peppersh Looking for more flavor inspiration by looking to popular brands of hot sauce like Tabasco or small hot sauce companies to see what they're using for interesting flavors Tips when making this hot sauce and precautions like: Wear gloves when chopping these peppers!   LINKS FOR TODAY'S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Homemade Fermented Jalapeno Hot Sauce Recipe I'd love to hear your thoughts on today's show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Today I have an interesting mix of a show with a first time of listener feedback where I go over emails that people have written me and questions relating to fermentation or the show. I also remind everyone that just listens to the podcast and doesn't get out to the website, there's tons of pictures here! I go over in detail the recipe for a basic vegan fermented cashew cheese and the round the show off with some of the posts I've done recently on mold & food safety. If you haven't seen some of the pictures of the up close shots of mold, it will boggle the mind.   TOPICS INCLUDED IN TODAY'S FERMENTATION PODCAST: The first listener feedback segment of the show where I cover Someone making holiday pickles A show suggestion of aerobic vs. anaerobic fermentation and the idea of a "fermentary" Having fermentation knowledge in a SHTF scenario and making food last longer in things like a just a power outage like what you'd get from a snow storm or a hurricane Thoughts on a SHTF scenario in terms of long term storable food like grains and beans and making tempeh from soybeans One listener shares a good recipe for Pineapple Slices and Hot Peppers in a Salt Brine One person's theory on the origin of fermenting from peoples living near the sea shore and a fermented duck egg that's fermented for a year The interesting idea of fermenting things by burying them at the beach to let the salt brine cure them The microbiome diet and how a 76 year old man keeps healthy, happy, and gets out to walk along with eating fermented foods on a daily basis A question on whether I strain the ginger bug before putting it into the ginger ale batch and whether I fill the jar of ginger but back up with water along with sugar and more ginger Thoughts on becoming profitable and selling fermentation equipment and also maybe creating a sponsorship or members section where members could get discounts on fermentation related items from businesses Questions on how long it should be before getting bubbles when making sauerkraut My question to you of did you like this listener feedback segment and should I keep it on the show? Making a basic vegan cashew cheese recipe using rejuvelac and a lot of ideas to alter that recipe and make some killer fermented "cheese" I cover the topic of mold and go through the post of Five Questions on Mold and Food Safety which involve these five questions What is mold and why is there mold on top of my sauerkraut, pickles, etc.? Is it harmful or dangerous to eat mold and what can it do to you? Is it safe to scrape mold off the surface of a brine and then eat the ferment that is below the brine level? Aren’t you afraid of mycotoxins and doesn’t mold have roots? How can I prevent mold from growing on my ferments and what do I do now that I have it?   LINKS FOR TODAY'S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Pique or Puerto Rican Hot sauce Recipe   I'd love to hear your thoughts on today's show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Today it's all about salt. It's just you and me and I talk about the many types of salt is available to you out there, some of the basics when it comes to making brines, and weight ratios you should know and keep in mind when you're making and following recipes. You would think that the topic of salt is a simple one but did you know there's added ingredients in most table salt? What does that do to your ferments and more importantly, are there any healthy salts that could give you a boost in nutrition with it's added minerals? When I first started, I began using sea salt and skipped the table salt immediately but I had no idea that there were so many salts out there that you can consider for so many different reasons. Even the topic of iodine deficiency is a big one when it comes to that popular NaCl. In any case, when creating a starter culture, you want to give it the best it can have so how about giving today's show a listen and finding out what kinds of salt to use it lactic acid fermentation and pickling?   TOPICS INCLUDED IN TODAY'S FERMENTATION PODCAST: Salt Basics Why should you use salt in fermentation? Does salt help or hurt bacteria when making things like pickles or sauerkraut? Using salt in fermentation and what it does to aerobic yeasts and mold Can you use too much salt when fermenting things? A discussion on the several different types of salt and what types of salt should you use for fermentation? Some of the many salts talked about include: Table salt Iodized table salt Pickling salt Kosher Sea Fleur de sel or “flower of salt Sel gris or “grey salt” also known as Celtic sea salt Pink Himalayan salt Black salt (also known as Kala Namak) Hawaiian sea salt Salt Weights & Brine Basics The weight of salt depends on 3 things - how coarse or fine the salt was ground, the density of the salt, and what the moisture content is My 3 different methods for calculating out salt ratios The exact scientific method of weights using a gram scale to measure salinity percentages Measuring salt by measuring spoon anyways and stick to it method The salt to taste method General Rules of Salinity Ratios Typical salinity ratios you’ll like for fermenting vegetables Keeping vegetables more crisp with more salt A quick word on much higher salinity ratios for other ferments like meat, different cheeses, brining olives, making fish sauce, or making a batch of miso The affect of higher the salinity of the brine you’re making and the longer the fermentation is going to take Decreasing the salt by adding more flavor with herbs, aromatics like garlic and onions and also lemon juice to increase the acidity Backslopping And of course, when fermenting vegetables, keep it below the brine level LINKS FOR TODAY'S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest I'd love to hear your thoughts on today's show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Mark Campbell who specializes in making artistic and unique ceramics joins us today to talk about his incredible fermentation crocks, fermentation pots, and vessels of all shapes and sizes and how he got involved in providing the fermentation community some of the most beautiful ceramics for making sauerkraut, pickles, kombucha, sourdough, and several other things. He's been making ceramics since he was in elementary school and in the past few years started making the fermentation crocks special order for people who began noticing the high quality and craftsmanship of his work. Mark has a background in art and has also worked in the food industry for 27 years, but had a yearning to get back into pottery so for him it just seemed the perfect fit to combine his love for food with his passion of ceramic making. His favorite artist is Vincent van Gogh and if you look closely, you should see influences of "Starry Night" in some of his work. As a side note in fermentation fame, Mark custom-made the the sauerkraut crock at the top right just for Sandor Katz, himself. Be sure to scroll down to check out a video of him making a fermentation crock as well as a special recipe he wanted me to include for you for his Taco Kraut. **UPDATE** - The day after this interview came out, Mark put in his notice that he is leaving his food industry job and has decided to go full-time as a ceramic maker. I wish him the best and I know he'll do great! I think I see quite a few sales in his future and can't wait to see what else he comes up with.   TOPICS INCLUDED IN TODAY'S FERMENTATION PODCAST: Mark's background as starting off with a fishery major and moving into getting an art teaching degree specializing in ceramics His journey in the food industry, discovering his passion for pottery and ceramics again, and why he started making fermentation crocks The process of making a fermentation crock, the weights, and the challenges that you face when creating a complex ceramic like water moat fermentation crocks (see his video in the links below) Some of the amazing designs that he thinks up including one of my favorites - the sheet metal design A comparison of the Harsch-style crocks to Mark's crocks and what that lip on the water moat does to make it more user friendly How making fermentation crocks got him into fermenting the great flavors of sauerkraut, pickles, and apple cider vinegar His background in the food industry is always making him look at food in unique and different ways to come up with interesting flavor combinations now using ingredients from fermentation How he makes apple cider vinegar using pasteurized apple cider, one of his carboys, and champagne yeast taking only 10 days Possible ways to keep pickles crunchy while they're fermenting using grape leaves, oak leaves, blackberry leaves, raspberry leaves, or possibly loose leaf tea The health benefits Mark sees from taking 1 tablespoon of apple cider vinegar relieving him of heartburn We talk about the several tasty variations of sauerkraut that Mark makes including the first one that's similar to a Salvadorian curtido: Tex-Mex Taco Kraut - cumin, sun-dried chipotle peppers, lemon juice, fresh oregano, fresh cilantro (recipe & picture below) Pizza Kraut - jalapenos or seranos, garlic, fresh oregano, fresh thyme, Mark's successes using the air-lock fermentation crock method to ferment and keeping the air-lock closed for weeks to avoid possible mold and keeping the brine above what you're fermenting Mark's suggestions coming from the food industry for if you get mold is "when in doubt, throw it out", but a little mold could probably be removed but kahm yeast is no problem Mark's suggestion for the best way he's found to remove a large amount of mold from a fermentation crock to sterilize the crock and it's not using bleach but instead vinegar and soapy water and for the weights, the same but including your oven

Today I have with me special guest Ariana Mullins from the blog AndHereWeAre.net. She’s an American writer, cook, explorer and photographer and shares her family's stories of challenge and adventure as expats in Europe, as well as inspiration for living a simple and meaningful life. She has a passion for restoring lost kitchen arts and loves to share her experiences in foraging, butchery, home brewing and anything new she can get her hands on in her English kitchen. I came across her blog from Pinterest with her delicious Fermented Blackberry Soda recipe. She's quite an experimenter in the kitchen and also has a grain-free cookbook out now called "And Here We Are in the Kitchen". Not only do we talk about fermented foods & drinks like fermented soda, wine, and hard cider but also her experiences growing up in the Philippines with her family and foraging for wild edibles in England.  She's traveled quite a bit and has also lived in Germany and currently lives in England, and is moving soon to Spain with her husband and daughter. She takes gorgeous pictures of food that will leave you hungry and encourages people to try foods at least 3 times before you write them off, which I think is a great philosophy.   TOPICS INCLUDED IN TODAY'S FERMENTATION PODCAST: Reviving lost practices in kitchen arts Some traditional Philippine ferments like a fermented fish dish or condiment called "ginamos" that was taken to the beach and eaten with bananas, fermented vinegar from coconut sap, and also an alcoholic coconut sap wine or palm wine called "tuba" (tubâ), and others like bagoong and fermented sausage Fermenting beverages with sugar vs honey and if it takes longer The process of making fermented blackberry soda from either fresh or frozen blackberries and either using sauerkraut juice, yogurt whey, kefir whey, or ginger bug as a starter as well as fermentation vessels for soda The process of making wines from things like elderberries and flowers and how wine doesn't necessarily mean grapes Ariana goes through all the wines she's making and what's on her fermenting shelf Using wild fermentation for making wine rather than just using commercial yeast Other types of wine made with plums and wild yeast that can have a cidery taste Using commercial champagne or cider yeast and which she prefers The process of making hard cider with several different types of yeasts including wild yeasts How Ariana has been fermenting for the last 20 years and got into homebrewing the past few years Getting started fermenting and how to get over your fear of it with knowledge or just taking a class Some of the things she's fermented like kombucha, yogurt, kefir, sourdough breads, fruit ferments like chutneys and recently cured meats Her food philosophy from being vegan to moving towards paleo and just loving food in general The dogma, rules, and the loss of joy that can come from food communities and how food should be a joyful ritual to share with your family and community What people or family might think of you for being into fermentation or making fermented products and how people are starting become very curious and interested in it Foraging wild edibles like hazelnuts, stinging nettles, plums, apples, blackberries, sloes, rose hips, and how they can add interesting flavors into your diet Living in other areas, culture shock, and fitting into a new community Ariana's cookbook "And Here We Are In the Kitchen" and grain free living What she's looking forward to experimenting in fermentation with in the future including cured meats Trying exotic fruits like jackfruit and durian and the philosophy of trying a food at least 3 times before you write it off Getting started in fermentation and how it's really just about doing it LINKS FOR TODAY'S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.)

Can you be vegan and also be involved in fermentation? I go into this and other topics on today's show. After living a vegan lifestyle for about 10 years now, I think I can talk to a few of the issues that people bring up all the time. I feel this is one of the best ways to live, but I also think that if you're living a sustainable lifestyle and you're not vegan, you could actually be doing more GOOD than the typical vegan idealist is. Also, if you ARE vegan (or vegetarian), have you truly thought about what your definition of vegan (or vegetarian) is for yourself? Have you actually gone through the thought process and traced the path of where your vegetarian food comes from and how it's processed? You can truly be a good force in the world showing your passion for being vegan, but blindly following anything can also have great pitfalls and be harming the planet more than you think it's doing good. I hope you enjoy today's show. Let me know what you think in the show notes!   TOPICS INCLUDED IN TODAY'S FERMENTATION PODCAST: Why did I turn vegan and what got me thinking about going vegan 10 years ago? What are some great books on veganism etc.? Any books by John Robbins Food Revolution Reclaiming Our Health May All Be Fed Healthy at 100 The New Good Life Other books The China Study Slaughterhouse Mad Cowboy The story of my dad and why that still drives me to learn about health and nutrition The arguments as to why you SHOULD go vegan The arguments as to why you should NEVER go vegan My conclusions after 10 years on the following arguments for and against vegan diets including: You get more fiber on a vegan diet You aren’t consuming cancer-causing meats, dairy products, and eggs Less accumulated toxins from bioaccumulation You’re not killing animals on a vegan diet (or are you?) You’re not supporting a system that’s abusing animals Cycling grain through animals is unsustainable Grazing animals leads to the degradation of soil and how we could use this to our advantage Animals produce large amount of methane and create pollution and how we could harness this energy Plants don’t have enough protein or where do you get your protein? Plants don’t have complete protein There’s no natural form of B12 in a vegan’s diet You don’t get enough vitamin D such as the amount in milk Never been a culture history that’s lived on a purely vegan diet You get more grains on a vegan diet and we’re not meant to eat grains Can anyone truly be vegan and what is the definition of vegan? What is sustainable and can you be sustainable without being vegan? I compare being vegan to that of the organic label and how this is not a compliment Different eating styles that are based on starch like The McDougall Diet, the hunter/gatherer paleo diet, the Mediterranean diet, and Examples of things I eat on a regular basis Can you be vegan and involved in fermentation? LINKS FOR TODAY'S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Diet for a New America by John Robbins (Amazon) Healthy at 100 by John Robbins (Amazon) The China Study by T. Colin Campbell Dr. John McDougall Dr. McDougall's Newsletter: Where do you get your protein? Allan Savory: How to green the world's deserts and reverse climate change Geoff Lawton: Biogas Digester with 3 Dairy Cows Provides Enough Cooking Fuel for 6 People What Enzymes Are Used to Break Down Carbohydrates I'd love to hear your thoughts on today's show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

In today's show, I go into the subject of permaculture and what permaculture has to do with fermentation. I'm very passionate about permaculture and I think it's a system that should be included in every child's education since it's a system  that helps you solve problems. It's basically a troubleshooting methodology that teaches you to observe and interact. To define it, permaculture is a design science that provides for all the needs of humanity, while at the same time benefits the environment. TOPICS INCLUDED IN TODAY'S FERMENTATION PODCAST: What is permaculture? The 3 ethics of permaculture and the prime directive Permaculture’s three key aspects How permaculture has evolved over time Permaculture is based in positivism and is solution-oriented “The problem is the solution” The 14 chapters in Permaculture: A Designers’ Manual by Bill Mollison What does permaculture have to do with fermentation? The 3 permaculture ethics and fermentation Permanent culture High quality, nutrient dense food Amazing flavor Reduces waste because you’re recycling nutrients Getting started in permaculture and taking a Permaculture Design Course Greening the Desert - An impressive example of a permaculture project by Geoff Lawton (which was the first one that got me interested in permaculture) LINKS FOR TODAY'S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Permaculture: A Designers' Manual by Bill Mollison (Amazon) Geoff Lawton's Online Permaculture Design Certificate Course PermaEthos Online Permaculture Design Certificate Course Midwest Permaculture - Hands on 72 Hour Permaculture Design Certificate Course Permaculture Global - Find people and projects in permaculture worldwide Greening the Desert with Geoff Lawton Here's the first and second part of "Greening the Desert" by Geoff Lawton. It's well worth your time to see the results that can be achieved with a permaculture design. http://vimeo.com/7658282 I'd love to hear your thoughts on today's show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Today I want you to get started in fermentation with some simple ideas and fermentation recipes in several fermented foods categories. Everyone has to start somewhere, but just like the key to getting anywhere in life, the answer is that you have to start doing SOMETHING. The journey of 1000 miles starts with a single step so take that first step! In this show I briefly go over things like pickles, sodas, and include recipes to things I started out with like sauerkraut and a no-knead bread recipe that's extremely simple. Another recipe that you should find useful is making regular homemade yogurt and a vegan yogurt. I also start out at the beginning with some thoughts on the idea of cultures passing their knowledge down from one culture to the next and how we nurture that relationship through time.     TOPICS INCLUDED IN TODAY'S FERMENTATION PODCAST: Thoughts on the movie "Lucy" with (Scarlett Johansson & Morgan Freeman) and how this relates to fermentation and cultures of the past How I got started in fermentation and what were some of my first ferments How to get started into fermented foods Thoughts of fermentation equipment and what you can do if you can’t afford expensive equipment Getting stuck when you don’t have the right ingredients Recipes and ideas to get you started off including Fermented cabbage (sauerkraut) Pickles Fermented carrots Pickled peppers Ginger ale, ginger beer No-knead bread recipe with the 1-2-3-4 method The basics of making homemade yogurt The basics of making homemade vegan non-dairy yogurt Other places to find inspiration and recipes like Pinterest (The Fermentation Podcast Pinterest Boards) LINKS FOR TODAY'S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Crock Pot Method of Making Homemade Yogurt Vegan Crock Pot Method of Making Homemade Yogurt Culture for Vegan Yogurt from Cultures for Health I'd love to hear your thoughts on today's show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!