The Fermented Food podcast

This week we discuss all things starter cultures; when to use them and when you might not want to. We toss around personal opinion (no whey) and research on the effects of backslopping in commercial sauerkraut production.

We finish up with a fumbling attempt at sharing an update on Branden’s “almost” koumiss attempts.

Show notes:

[Cheese By-Product Keeps Wis. County Roads Clear Of Ice

CBS Minnesota](https://minnesota.cbslocal.com/2012/12/12/cheese-bi-product-keeps-wis-county-roads-clear-of-ice/)

[Yogurt Starter Cultures

Cultures For Health](https://www.culturesforhealth.com/starter-cultures/yogurt-starter.html?a_aid=50d5f83f819c5)

[Kefir Starter Cultures

Cultures for Health](https://www.culturesforhealth.com/starter-cultures/kefir-cultures.html?a_aid=50d5f83f819c5)

[Kombucha SCOBY

Cultures for Health](https://www.culturesforhealth.com/kombucha-tea-starter-culture.html?a_aid=50d5f83f819c5)

[Tempeh and Miso Starter Cultures

Cultures for Health](https://www.culturesforhealth.com/starter-cultures/soy-cultures.html?a_aid=50d5f83f819c5)

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