Fermentation Cast

S2E13 (Neuro)spora

[Level: medium] In this episode we speak with Juan Agustín Muños Vildósola, or for friends and family: Tato, about his work at Spora. At Spora, inventions from the Alche

S2E12 Scaling up ferments whilst preserving flavour

[Level: beginner] This week we dive into the joys and pains of running a shop in fermented goodies. Ezio Bertorelli runs Meta Ferments together with his girlfriend Romin

S2E11 tea through the taste buds of a tea sommelier

[Level: beginner] At Copenhagen’s two star restaurant The Alchemist, tea is sometimes an ingredient in a recipe. However, primarily it stands as a  beverage on its own.

S2E10 turning waste into value using enzymes and koji

[Level: medium] Our modern food system is efficient, but creates a gigantic amount of food waste. Carrot tops, animal carcasses and even invasive species in our sea wate

S2E9 when sourdough and koji meet

[Level: medium] What happens when the world’s most sexy ferments make a baby? In the episode we explain how to make a sourdough starter that has koji added to it. The en

S2E8 magical amazakes and how to make them

[Level: medium] A lot of the more famous koji ferments require a lot of time: soy sauce, miso, sake. It goes from weeks to even months. In this episode we discuss an app

S2E7 different koji strains and how to use them

[Level: medium] In the West, we often speak about koji as if it is one single thing, and as if it is just what you add to a miso to start the fermentation. In reality, k

S2E6 recognising good and bad koji

[Level: medium] The next batch of episodes are all about koji. The first we dive deeper into the making process, which we briefly touched upon in season 1. There’s a lot

S2E5 how different rennets affect cheese fermentations

[Level: Expert] Disrespectfully speaking ;-) , you might call our last guest of the Bolzano episodes a high brow milkman. Alan Kelly is a professor specialised in the s

S2E4 taming wild yeasts

[Level: Advanced] Our next interviewee has something to be envious about: a collection of micro-organisms isolated from fermented foods. At the University of Ljublana N

S2E3 co-fermenting fungi for better tempeh

[Level: Advanced] This is our second report from the International Conference on Fermented Foods in Bolzano. Oscar Boronat Nielsen, a fermentation scientist and huge fo

S2E2 the future of fermented foods

[Level: Advanced] This is the first episode of four covering Ivana's visit to the International Conference on Fermented Foods in Bolzano, where four interviews took pla

S2E1 beetroot special

[Level: Beginner] Welcome to the first episode of season 2 of the Fermentation Cast! This season, we build on our knowledge obtained in the first season. We step away f

S1E17 David Zilber

[Level: Beginner] If you are a fermenter, you probably own a copy of the Noma Guide to Fermentation. For our season finale Ivana drove over to Copenhagen for a one hour

S1E16 vanilla

[Level: Intermediate] Did you actually know vanilla is fermented? And not by a very common microbe! It is Bacillus that gives that oomph, making vanilla one of the most

S1E15 tempeh

[Level: Intermediate] Tempeh is a fermented food from Indonesia that consists of soy beans grown together by the mold Rhizopus oligosporus. That in itself is a deliciou

S1E14 futuristic ferments at Expo West

[Level: Advanced] Ivana visited Expo West in Los Angeles to explore the alternative protein market. There, she found multiple companies that use fermentation to save ou

S1E13 shoyu

[Level: Intermediate] Shoyu - a delight that lifts every dish from mediocre to next level. How is it made, how can you make it from other ingredients than soy beans and

S1E12 miso - special!

[Level: Intermediate] This episode is a little different than our usual episodes. For our last edition of the Blub Club fermentation club in Amsterdam, we decided to re

S1E11 koji

[Level: Intermediate] Aspergillus oryzae... This magical mould has hundreds of applications that are being uncovered one by one by creative fermenters all over the world