FermUp - The Fermented Food Podcast

81: Black Garlic Revisited

This week Branden talks about his most recent exploration into making black garlic at home. Show...

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80: Organizing Workshops & Events

This week Branden shares his experience with organizing fermentation related workshops. Show...

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79: War on Raw Milk Cheese?

This week Branden talks about the loss of one awesome raw milk cheese from Wisconsin and...

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78: Kraut Source and Karen Diggs

This week we have special guest Karen Diggs of Kraut Source. She’s a chef, nutritionist, and she...

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77: Chicken Feed Fermentation

This week we talk about fermenting chicken feed. Even if you don’t have your own chickens, it is...

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76: Amanda Feifer Back Again

We talk with Amanda Feifer of Phickle.com about all the fermenty goodness that has transpired...

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75: Boston Ferments & Ogusky Ceramics

This week we talk with Jeremy Ogusky, founder of Boston Ferments and Ogusky Ceramics. Show...

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74: Koji and Viili Gone Bad

This week we talk about the beautiful world of koji and how sad it is when something goes awry....

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73: The Everyday Fermentation Handbook

This week we talk about Branden’s upcoming fermentation cookbook. Show notes: The Everyday...

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72: More Than Just Sides

This week we talk about thinking beyond home ferments as side dishes. Show notes:...

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71: Licking Urinals

This week Allison and Branden discuss Hongeo, the fermented skate from Korea. Delicious? Or...

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70: Cheese Safe For Now

This week we discuss the recent concerns surrounding the FDA, cheese, and aging on wood. While...

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69: Placentas, Microbiomes, and Popular News

This week we discuss recent science reporting on bacteria in placentas and then we talk about the...

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68: Genetics of Yeast

This week we discuss the DNA sequencing of brewing yeast and the impact this could have on the...

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67: Letting Go

This week we talk about letting go of starter cultures, losing cultures, and how to cultivate new...

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66: Kimchi and In-Laws

This week we talk brides, kimchi, mother-in-laws, and plenty more. Show notes: Le Grand Chef 2:...

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65: FARMcurious & Nicole Easterday

This week we are joined by special guest Nicole Easterday, founder of FARMcurious and creator of...

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64: Exploding Cans of Fish

This week we talk about the recent Surstromming incident in Sweden, a beer brewing C02 digester,...

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63: NessAlla Kombucha

This week we are joined by two wonderful commercial fermenters located in Madison, Wisconsin:...

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62: Koumis or Kumis?

This week we talk culture, history, and the naming of foods. Show notes: [How to...

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