Fermentation Cast
Episodes
S2E10 turning waste into value using enzymes and koji
20 Apr 2026
Contributed by Lukas
[Level: medium]Our modern food system is efficient, but creates a gigantic amount of food waste. Carrot tops, animal carcasses and even invasive speci...
S2E9 when sourdough and koji meet
05 Apr 2026
Contributed by Lukas
[Level: medium]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...
S2E8 magical amazakes and how to make them
14 Mar 2026
Contributed by Lukas
[Level: medium]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...
S2E7 all the many different types of koji out there
04 Mar 2026
Contributed by Lukas
[Level: medium]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 fermentat...
S2E6 recognising good and bad koji
15 Feb 2026
Contributed by Lukas
The next batch of episodes are all about koji. The first we dive deeper into the making process, which we briefly touched upon in season 1. There’s ...
S2E5 how different rennets affect cheese fermentations
01 Feb 2026
Contributed by Lukas
[Level: Expert] Disrespectfully speaking ;-) , you might call our last guest of the Bolzano episodes a high brow milkman. Alan Kelly is a professor sp...
S2E4 taming wild yeasts
18 Jan 2026
Contributed by Lukas
Our next interviewee has something to be envious about: a collection of micro-organisms isolated from fermented foods. At the University of Ljublana N...
#19 co-fermenting fungal starters for better tempeh
03 Jan 2026
Contributed by Lukas
This is our second report from the International Conference on Fermented Foods in Bolzano. Oscar Boronat Nielsen, a fermentation scientist and huge fo...
#19 the future of fermented foods
20 Dec 2025
Contributed by Lukas
This is the first episode of four covering Ivana's visit to the International Conference on Fermented Foods in Bolzano, where four interviews took...
#18 Beetroot special
05 Dec 2025
Contributed by Lukas
Welcome to the first episode of season 2 of the Fermentation Cast! This season, we build on our knowledge obtained in the first season. We step away f...
#17 David Zilber
16 May 2025
Contributed by Lukas
If you are a fermenter, you probably own a copy of the Noma Guide to Fermentation. For our season finale Ivana drove over to Copenhagen for a one hour...
# 16 vanilla
02 May 2025
Contributed by Lukas
Did you actually know vanilla is fermented? And not by a very common microbe! It is Bacillus that gives that oomph, making vanilla one of the most pop...
#15 tempeh
18 Apr 2025
Contributed by Lukas
Tempeh is a fermented food from Indonesia that consists of soy beans grown together by the mold Rhizopus oligosporus. That in itself is a delicious fo...
#14 future ferments at Expo West
04 Apr 2025
Contributed by Lukas
Ivana visited Expo West in Los Angeles to explore the alternative protein market. There, she found multiple companies that use fermentation to save ou...
#13 shoyu
21 Mar 2025
Contributed by Lukas
Shoyu - a delight that lifts every dish from mediocre to next level. How is it made, how can you make it from other ingredients than soy beans and can...
#12 miso - special!
07 Mar 2025
Contributed by Lukas
This episode is a little different than our usual episodes. For our last edition of the Blub Club fermentation club in Amsterdam, we decided to record...
#11 koji
21 Feb 2025
Contributed by Lukas
Aspergillus oryzae... This magical mould has hundreds of applications that are being uncovered one by one by creative fermenters all over the world. B...
#10 kombucha
07 Feb 2025
Contributed by Lukas
This ancient drink turns out to be not so non-alcoholic as we thought! How is it made, why does it often still contain alcohol and how can we keep the...
#9 vinegar
24 Jan 2025
Contributed by Lukas
We thought vinegar was not the sexiest topic when talking about fermentation. Little did we know! Upon writing the episode and diving deeper into this...
#8 beer
10 Jan 2025
Contributed by Lukas
Beer is what brought our fermentation guru Ivana to fermentation! Discovering how different yeasts can turn the same wort into two completely differen...
#7 sourdough
27 Dec 2024
Contributed by Lukas
THIS should be your New Year's resolution: start making your own sourdough bread. We visited our favourite sourdough bakery in Amsterdam, Maarten Lang...
#6 rotfest fermentation festival
14 Dec 2024
Contributed by Lukas
For this episode, we went to one of the funkiest events of the Netherlands: Rotfest. During the day we cornered some interesting macroorganisms to ask...
#5 cider
29 Nov 2024
Contributed by Lukas
We are from an apple-producing country, but we produce ánd consume very little cider. Why is that? We walk you through different types of European ci...
#4 yeast bread
27 Jul 2024
Contributed by Lukas
Baking bread with yeast from a pouch can be seen as cheating, but it is also a great shortcut for baking bread fast. In this episode we will tell you ...
#3 sauerkraut
27 Jul 2024
Contributed by Lukas
Lactic fermentations have little to do with milk, which might surprise you! In this episode we ferment cabbage into sauerkraut using so-called wild fe...
#2 yoghurt
25 Jun 2024
Contributed by Lukas
In this episode we dive into the world of LAB - also known as lactic acid bacteria. What distinguishes them from other microbes? What variables influe...
#1 get a grip
25 Jun 2024
Contributed by Lukas
During this episode you will get to know the hosts, Tessa and Ivana. We will explain you how this podcast came together and what you can expect. It i...