The Fermenters Guild Podcast

Sandor Katz on culinary education, fermentation as metaphor, and local food systems

Fermenters Guild host Robin speaks with Sandor Katz about fermentation as a biological and cultural force, his forthcoming book Fermentation: A Natural History, and how f

Mara Jane King on Chinese traditions, culinary imperialism and food safety

In this episode of the Fermenters Guild podcast, host Robin speaks with chef and fermentation specialist Mara Jane King about her incredible travels through southwestern

Kenji Morimoto on cooking with ferments, family traditions and rediscovering Buddhism

Robin is joined this week by Kenji Morimoto , author of Ferment and Instagram content creator extraordinaire behind KenjCooks, to discuss fermentation's connection to cul

Sean Roy Parker on chaotic degrowth, rejecting supermarkets and radical amateurism

In this episode, Robin spoke to Sean Roy Parker from Fermental Health, who describes himself as a visual artist, writer and landworker, who uses fermentation as a tool an

Rebecca Ghim on fermentation, food waste, and future flavours

This week, Robin spoke to Rebecca Ghim, co-founder of The Ferm, a vegan, zero-waste Korean fermentary in East London. Her business upcycles overlooked ingredients like ca

Kirsten Shockey on teaching, first ferments and connecting with food

This week, Robin spoke to Kirsten Shockey, author of Fermented Vegetables (now out for 10 years!) and co-founder of The Fermentation School. We covered everything from ge

James Read on researching fermentation, the origins of kefir and the ginger bug liminal space

Robin is joined this week by James Read, author of Of Cabbages & Kimchi and founder of Kim Kong Kimchi, to discuss the process of writing a book about fermentation, the c