Always wanted to start fermenting but were afraid of it? This podcast will get you started. We will build your knowledge from the very basics all the way to futuristic fermentations. Season 1 gets you acquainted, season 2 makes you a master of microbes!
Fermentation Cast
Claim This Podcastby Tessa van der Geer and Ivana Mik
4.3(6 reviews)
29 episodes
Updated Weekly
Accepts GuestsHas Sponsors
11
Podcast Authority
BetaPoorBased on show quality, social media presence, reviews, charts, and more
Quality22
Social0
YouTube0
Engagement0
Podcast Overview
Always wanted to start fermenting but were afraid of it? This podcast will get you started. We will build your knowledge from the very basics all the way to futuristic fermentations. Season 1 gets you acquainted, season 2 makes you a master of microbes!
Language
🇺🇲
Publishing Since
6/25/2024
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11
Podcast Authority
BetaPoorBased on show quality, social media presence, reviews, charts, and more
Quality22
Social0
YouTube0
Engagement0
5
Excellent Areas
0
Good Performance
14
Growth Opportunities
excellent
Episode Length
37 minutes
Performing excellently!
needs improvement
Publishing Consistency
Every 19 days
Recommendations available
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Recent Episodes
May 17, 2026
S2E12 Scaling up ferments whilst preserving flavour
<p>[Level: beginner]</p><p>This week we dive into the joys and pains of running a shop in fermented goodies. Ezio Bertorelli runs Meta Ferments together with his girlfriend Romina Navarro. At Meta Ferments, they produce delicious artisanal ferments like miso, tamari and shio koji. Besides selling mouth-watering fermented goodies, Ezio helps third parties in the development of fermented products. We talk about how he turned from being a Michelin-trained chef to a shop owner, the joys and pains of scaling up a fermentation and how he ensures every ferment remains of super high quality.</p>
May 5, 2026
S2E11 tea through the taste buds of a tea sommelier
<p>[Level: beginner]</p><p>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 Sarah Rosady 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.</p>
April 21, 2026
S2E10 turning waste into value using enzymes and koji
<p>[Level: medium]</p><p>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. </p>
29 total episodes available
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Frequently asked questions
Have a different question and can't find the answer you're looking for? Reach out to our support team by sending us an email and we'll get back to you as soon as we can.
- What is Fermentation Cast?
- How often does this podcast release new episodes?
This podcast updates weekly.
- Where can I listen to this podcast?
This podcast is available on 6 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
No, this podcast does not typically feature guests.
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