The Fermented Food podcast

This week’s conversation is about the intersection between science and tradition in modern food fermentation kitchens and labs. Many chefs, small-scale producers and hobbyists desire a deeper understanding of what is going on inside of their ferments. We also discuss how to make a kombucha culture from “scratch,” the success of commercial kefir, and a wine by-product that could increase dietary fibre in your yogurt.

Show notes:

[Kimchi Omelet Recipe

appetite for china](https://appetiteforchina.com/recipes/kimchi-omelet/ “Kimchi Omelet”)

[Wine by-product increases dietary fibre content of yogurt

Dairy Reporter](https://www.dairyreporter.com/R-D/Wine-by-product-increases-dietary-fibre-content-of-yogurt-US-research “Wine by-product increases dietary fibre content of yogurt”)

[How an Ancient Beverage Found Fame on Social Media

Mashable](https://mashable.com/2013/01/09/lifeway-kefir-social-media/ “How an Ancient Beverage Found Fame on Social Media”)

[The Momofuku fermentation lab: where food meets science

AM New York](https://www.amny.com/urbanite-1.812039/the-momofuku-fermentation-lab-where-food-meets-science-1.4421703 “The Momofuku fermentation lab”)

[Modernist Cuisine: The Art and Science of Cooking

Amazon](https://www.amazon.com/gp/product/0982761007/ref=as_li_ss_tl?ie=UTF8&tag=fer06b-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0982761007 “Modernist Cuisine The Art and Science of Cooking”)

[For Gastronomists, a Go-To Microbiologist

The New York Times](https://www.nytimes.com/2012/09/19/dining/for-gastronomists-a-go-to-microbiologist.html?pagewanted=all&_r=0 “For Gastronomists, a Go-To Microbiologist”)

• Tweet