Tessa: “when we started thinking about this podcast I remember us drawing the backbone of the fermentation jungle. It helped me structure the overwhelming technical terminology in bite size pieces.”
#1 GET A GRIP // During this episode you will get to know us, Tessa and Ivana. We will explain you how this podcast came together and what you can expect. It is an introduction of our fermentation tree, the backbone of our podcast. Episode by episode we hope to alleviate your fear of microbes, if you have any.
Your podcast hosts! *IVANA* a fermentation scientist with both culinary and scientific training. A masters in fermentation science and a period in Noma’s fermentation lab gave me enough confidence to woman-splain you about fermentation. Besides fermenting, I love teaching and creating. A podcast seemed a good way to combine the three. *TESSA* will help you translate the in-depth knowledge to everyday examples. Starting my early career in finance, but soon realizing that didn’t make me tick. I decided to go to cooking school in Ireland and there-after deepen my knowledge of the future of food. As a food transition consultant and fine dining chef, every day is a tasty day!
Hello dear listeners and welcome to the fermentation cast - the podcast that demolishes fermentation fairytales, makes starting a whole lot easier and keeps you up to date on the latest developments in fermentation world. By listening to our podcast, we will alleviate you of your fear of microbes, if you have any. If you don’t, we hope to inspire you and give you the theoretical basis to make your ferments more exciting and innovative.
At Copenhagen’s two star restaurant The Alchemist, tea is sometimes an ingredient in a recipe. However, primarily it stands as a beverage on its own. Tea sommelier sarahrosady develops a rich array of alcoholic and non alcoholic drinks, to accompany a great meal, excellent service and an evening filling experience that goes way beyond dining. My genius colleague food scientist Rebecca Rocchi and I talk to Sarah about the many ways she accomplishes this. Fall in love with tea and how its leaves transform before drying and after fermentation.
Listen to the episode on Spotify, Apple Podcasts or your favourite podcast app 🎧 #fermentationpodcast #fermentation #futurefoods #enzymes #koji #garum #kokumi
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Our modern food system is efficient, but creates a gigantic amount of food waste. Carrot tops, animal carcasses and even invasive species in our sea waters. REDUCED is a company that turns these waste streams into tasty broths that can be used to spice up any dish. In this episode we speak with their interim Head of R&D Rebecca Rocchi. Using koji ánd industrial enzymes, she efficiently extracts flavour from underutilised ingredients. With her PhD in food fermentation she can clearly explain the science behind the process and how it enhances flavour by elaborating on umami, kokumi and other sexy compounds generated by fermentation.
Listen to the episode on Spotify, Apple Podcasts or your favourite podcast app 🎧 #fermentationpodcast #fermentation #futurefoods #enzymes #koji #garum #kokumi
Like the podcast? Buy me a coffee! buymeacoffee.com/Fermentationcast
What happens when the world’s most sexy ferments make a baby? In the episode we explain how to make a sourdough starter that has koji added to it. The enzymatic power of koji creates a bread with a texture, taste and softness that you would not expect from a sourdough. And for those still nervous about making koji, you can use store bought koji too. ;-)
This episode is (for now) the last episode of the koji mini collection made together with Maxene Graze from the Koji Collection Substack.
Listen to the episode on Spotify, Apple Podcasts or your favourite podcast app 🎧 #fermentationpodcast #fermentation #futurefoods
Like the podcast? Buy me a coffee! buymeacoffee.com/Fermentationcast
A lot of the more famous koji ferments require a lot of time: soy sauce, miso, sake. It goes from weeks to even months. In this episode we discuss an application that can be finished within a day, even within only 2 hours if you use our extra special trick. We are talking about: amazake! We dive into how to make this sweet and delicious drink and tell you how to make unorthodox amazake from chestnuts and even potatoes.
This episode is another co-production with Maxene Graze from the Koji Collection Substack.
Listen to the episode on Spotify, Apple Podcasts or your favourite podcast app 🎧 #fermentationpodcast #fermentation #futurefoods
Like the podcast? Buy me a coffee! buymeacoffee.com/Fermentationcast
In the West, we often speak about koji as if it is one single thing, and as if it is just what you add to a miso to start the fermentation. In reality, koji has a much wider meaning. During this episode we discuss what is encompassed when we talk about koji. Koji also comes in many different forms, potencies and flavours. We will take you through the different types of koji spores that you can procure and will help you a hand with choosing the perfect spore for your next funky fermentation.
This episode is another co-production with Maxene Graze from the Koji Collection Substack.
Listen to the episode on Spotify, Apple Podcasts or your favourite podcast app 🎧 #fermentationpodcast #fermentation #futurefoods
Like the podcast? Buy me a coffee! buymeacoffee.com/Fermentationcast
This episode we dive deeper into making koji. There’s a lot more to this fluffy friend than a simple growth of 2 days! We discuss growth phases, how to recognise where you are in the process and how to judge the quality of your koji. And did you know there are different styles of koji?
We record this episode with Maxene Graze; author of the Koji Collection substack. She translates articles about koji from Japanese to English, to help broaden everyone’s knowledge about this fungus.
To read the article on which this episode was based and see illustrations of the different types of koji, go to /p/visuals-of-koji.
We also invite our listeners to share pictures of koji they made: good and bad. Once we have a proper collection, we will make a post containing all these pictures to help you recognise all different forms, succeses and failures.
Listen to the episode on Spotify, Apple Podcasts or your favourite podcast app 🎧 #fermentationpodcast #fermentation #futurefoods
Like the podcast? Buy me a coffee! buymeacoffee.com/Fermentationcast
Disrespectfully speaking, you might call our last guest of the Bolzano episodes a high brow milkman. Alan Kelly is a professor in the science of milk. He sees milk as a liquid that wants to be a solid. Like a box of Lego, that depending on how the pieces are put together results in a different product.
Rennet is the basic denominator in how the milk changes texture and taste in the early stages of fermentation. Learn how different rennets affect the quality of the final cheese and become a better cheese maker yourself.
Listen to the episode on Spotify, Apple Podcasts or your favourite podcast app 🎧
#fermentationpodcast #fermentation #futurefoods
Like the podcast? Buy me a coffee! buymeacoffee.com/Fermentationcast
Our third episode in Bolzano features Neža Cadež. She has something to be envious about: a collection of micro-organisms isolated from fermented foods. At the University of Ljublana she’s works with other food technologists on using this collection for all kinds of fermented foods. In Bolzano she presented the results of a project aimed at making gluten free beer from buckwheat, a grain that when used with a normal yeast doesn’t make for a very tasty beer. In the Slovenian mountains, the team isolated rare yeast strains from spontaneously fermented ciders and selected one that performed best on buckwheat. Then, they improved it so it better utilizes maltose. Spoiler: don’t carelessly play with this at home, and always keep an eye out for properPH-values.
Listen to the episode on Spotify, Apple Podcasts or your favourite podcast app 🎧
#fermentationpodcast #fermentation #futurefoods
Like the podcast? Buy me a coffee! buymeacoffee.com/Fermentationcast
This is our second report from the International Conference on Fermented Foods in Bolzano. Oscar Boronat Nielsen, a fermentation scientist and huge foodie, explains us how he combines starters for tempeh and soy sauce to create a new style of tempeh with more umami and more flavour. And the most fun part? You can quite easily try this at home! Learn how to time the addition of each fungus, how the prepare the soy beans and in which conditions you should ferment this fluffy creation.
Listen to the episode on Spotify, Apple Podcasts or your favourite podcast app 🎧
#fermentationpodcast #fermentation #futurefoods
Like the podcast? Buy me a coffee! buymeacoffee.com/Fermentationcast
