We are fermentation enthusiasts. We study, we learn, we make mistakes, and then we share it all with you.
Fermentation is a slow process and so while we are waiting for sauerkraut to sour, or yogurt to thicken, we are busy reading up on the latest in fermentation news and digging deeper into the science and history of specific foods. We discuss topics, ideas and how-to's in our weekly podcast. The blog covers everything else that encompasses our bubbling excitement for fermentation. Our intent is to create an in-depth resource and community based on our experiences and knowledge of anything and everything fermented.
FermUp is an amalgamation of different ideas. "Ferm" of course stands for ferment, fermentation and fermented.
The "up" comes from many sayings that end in up. First, there is the old put up term for food preservation. Then there is stock up. We're looking closeup at our microbial friends. We love to ferment catsup. We're big into podcast followup. When we open a jar of kimchi, sometimes we hear a burp or a hiccup. We explore the makeup of different ferments. We like how fermented foods have a tendency to shakeup new eating habits. And finally come along for this fermented ride: giddyup FermUp style!
Kefir 80%
Yogurt 100%
Sauerkraut/Kimchi 85%
Other 26%
Cheese 65%
I am a fermentation generalist. I'm always down for fermenting something new. For me, this is all about taste and DIY fun. Health benefits are a welcome side-effect.
Coming soon.
We couldn't do what we do without help from our little microbial friends.
FermUp is a podcast and blog about food fermentation. We cover the what, why and DIY how-to. Learn ways to ferment common food items and exotic relatives. If it is fermentable and edible, we will eat and write and speak all about it.
