Fermup - The Fermented Food Podcast

This week we discuss a few key things to consider when jumping into the world of homemade cheese. How difficult is it to make cheese at home? Is it super expensive? We cover these topics and more in this initial exploration of DIY cheese. In our never-ending quest to more deeply understand our motives behind DIY fermentation projects, we touch on the two major approaches to DIY cheese making. We also ponder the likelihood of mice eating cheese. Show notes: [Coffee Week NPR](https://www.npr.org/templates/archives/archive.php?thingId=178007479) As follow up to last week’s coffee fermentation, if you are interested in hearing more coffee talk, then listen to NPR’s coffee week for even more coffee fun. [Mice Don’t Like Cheese Today I Found Out](https://www.todayifoundout.com/index.php/2012/09/mice-dont-like-cheese/) So all of those cartoons depicting mice eating cheese are false! [Mice hate cheese, new study reveals Mail Onl

Coffee is often touted as being fermented but is it really? Can we really consider it a fermented food or beverage? Find out in this week’s conversation and decide for yourself. We also discuss a British dairy farmer who makes vodka, a cheese festival in China, a Finnish festival in the US, and a new study that examines the like-ability of food when paired with caffeine. Show notes: [Michael Pollan on The Colbert Report Michael Pollan](https://michaelpollan.com/media/the-colbert-report/on-the-colbert-report-talking-about-cooked/) Short clip from Michael Pollan’s appearance on The Colbert Report. [British Dairy Farmer Creates Pure Milk Vodka TIME.com](https://newsfeed.time.com/2013/04/12/british-dairy-farmer-creates-pure-milk-vodka/) British dairy farmer makes cheese from the curds and vodka from the whey of his cow’s milk. American Society for Nutrition - 1st Global Summit on the Health Effects of Yogurt The Danone Institute International,

Ginger beer plant, the world’s largest mozzarella ball, and Michael Pollan’s upcoming book release. This week we further our discussion on why we ferment or spend any time at all caring about food. Inspired by a few articles related to Michael Pollan’s upcoming book about cooking and fermenting, we discuss the philosophy and politics behind fermented food choices. Show notes: [Ginger Beer Plant Yahoo Groups](https://groups.yahoo.com/group/GingerBeerPlant/) A SCOBY of Saccharomyces florentinus and Lactobacillus hilgardii, ginger beer plant looks very similar to water kefir grains but are supposedly different. This yahoo group appears to the most extensive resource on this little known ferment. [Strange Brew CAA](https://alumni.berkeley.edu/news/california-magazine/spring-2012-piracy/strange-brew) This article explains a little more about the recent resurgence of ginger beer plan in the USA. Farmington Harmons tries to set world record for large

This week we discuss the ban on Mimolette cheese due to so-called high levels of mites. Other cheese news includes a UK cheese maker that has gone carbon-neutral. Then we contemplate the importance of food awareness, convenience, specialization and the role of fermented foods in store and home. Show notes: [Cheesed off New Yorkers slam mimolette blockade The Local](https://www.thelocal.fr/page/view/cheesed-off-protesters-slam-us-mimolette-blockade#.UWtqkaugmp0) About 40 people protested in the streets of New York on Saturday to demonstrate against a US ban on mimolette. They handed out samples to educate people on Mimolette cheese. [French cheese causes a stink at US customs The Local](https://www.thelocal.fr/page/view/french-cheese-causes-stink-amid-crazy-us-blockade#.UWi7Faugmp0) About a half ton of mite infested cheese being held by the FDA in New Jersey. They consider these traditional cheese mites to be an allergy concern even though this

This week we discuss the magical world of preserved lemons; how to make them, how to use them and the amazingness of their flavor transformation. We then provide a little background history on how and where lemons may have originated. We also discuss our thoughts on formal fermentation education and new opportunities at universities across the US. And then we look at alternative options for those wanting to get a deeper understanding of fermentation. Other news includes deer cheese, black garlic, a Greek yogurt lawsuit and CropMobster. Show notes: [What is Black Garlic? Blue Fortune Farm](https://bluefortunefarm.com/store/black_garlic.html) This is the first black garlic that we have tried and it tasted awesome. Now Branden is motivated to try making his own black garlic. There website says that it is fermented, but as the following link shows, this is not true. [Black Garlic is not fermentation Nordic Food Lab](https://nordicfoodlab.org/blog/2013/2/b

Even thought salt water fish can’t jump out of the water and ferment themselves, with a little effort, humans have been preparing fermented fish sauces and pastes for thousands of years. This week we explore fermented fish and the flavor of umami. Do you think fish sauce is stinky? Are you afraid of MSG? Then this is the episode to listen to. We discuss fermented fish from different parts of the world and history. If you haven’t eaten or cooked with fermented fish before, then you might just be inspired to do so after listening to this conversation. Show notes: [Mainly Microbe - Meet Your Microbiome YouTube](https://youtu.be/4BZME8H7-KU) From PBS It’s OK To Be Smart, comes a short video introduction to your microbiome. You have anywhere from 2-5 pounds of bacteria on and in you. Most of them are in your gut and intestine. Learn more in this video. [Taste Perception: Cracking the Code PLOS Biology](https://www.plosbiology.org/article/info:doi/10.1371/jo

This week we dive into the thick and viscous world of viili yogurt. If you haven’t tried this heirloom yogurt then you are in for a treat. We cover the flavor, texture, origins, and cultural background of this prized heirloom yogurt from Finland. And speaking of slimy ferments, we also talk about natto! Branden is still undecided if his first batch of natto turned out as it was supposed to or if it over-fermented. We also cover a couple of news stories regarding fermented cow dung and chocolate. Yum! Show notes: [Our microbiota likes chocolate too Gut Microbiota Worldwatch](https://www.gutmicrobiotawatch.org/our-microbiota-likes-chocolate-too/) Another reason chocolate may be good for you. This time the studies focus on flavanols and how they may be prebiotic to the bacteria in your gut. This is regarding dark chocolate. Sorry to all of you milk chocolate lovers. [Fermented cow dung air freshener wins two students top science prize TreeHugger](https:/

This week we confront Botulism and other fears of food fermentation. Can you contract botulism from leaving vegetables to ferment at room temperature? The short answer is no. But listen in for a deeper understanding of why this doesn’t happen, where botulism does occur and when these fears originated. Then we finish up with a brief discussion of Chicago’s first Kimchi Challenge and all of the wonderful tastes and flavors. Show notes: [National Botulism Surveillance CDC](https://www.cdc.gov/nationalsurveillance/botulism_surveillance.html) Since 1973, the CDC has maintained an intensive National Botulism Surveillance System for cases of botulism in the United States. Because the CDC, Alaska and California are the only sources of botulism antitoxin administered in the United States, nearly all recognized cases of botulism are reported. Summaries available as PDFs from 2001 to 2011. [Botulism, General Information CDC](https://www.cdc.gov/nczved/divisions/d

This week we talk about what not to do with kefir grains, a bit of history behind the people who originally drank kumis, whether marijuana infused kombucha is a gimmick or not, our thoughts on plastic kraut pouches with one-way valves, probiotic steering wheels, water kefir carbonation, and then we share the news that black garlic is not actually fermented. We will be attending the Good Food Festival in Chicago on Saturday, March 16th. There will be a lot of fermented food workshops there including Sandor Katz’s three hours of fermentation. Will you be there? If so, let us know on Facebook or Twitter. Show notes: Hardcore History with Dan Carlin [Marijuana Infused Kombucha NutraIngredients ](https://www.nutraingredients-usa.com/Industry/Abattis-signs-deal-to-market-CBD-infused-kombucha-in-Colorado-Washington) [Introducing the Kraut Pouch Farmhouse Culture](https://farmhouseculture.com/2013/03/introducing-the-kraut-pouch/#lightbox/0/)

This week we look at the fascinating world of the gut and mouth microbiota, how bacteria may affect health and disease, the similarities between fecal transplants and yogurt starter cultures, and how switching from hunter-gatherers to farmers altered dental hygiene. This week’s conversation is an exciting and lively discussion about bacteria, stool samples and food. Yum! Show notes: [DIY Black Garlic AKulinary Blog](https://adamkapela.com/2012/02/28/dyi-black-garlic/) [How to Grow Your Own Kombucha SCOBY FermUp.com](https://fermup.com/blog/how-to-grow-your-own-kombucha-scoby/) Gut Microbiota For Health - 2nd World Summit [Fecal Transplants and Yogurt - More in Common Than You Might Think FermUp.com](https://fermup.com/blog/fecal-transplants-and-yogurt/) [Body Bugs: 5 Surprising Facts About Your Microbiome Yahoo! News](https://news.yahoo.com/body-bugs-5-surprising-facts-microbiome-170617561.htm

Does the “Greek” in Greek yogurt refer to process or place of origin? According to a UK lawsuit by FAGE, it’s the latter. This week we talk about the popularity of commercial greek yogurt and how easy and inexpensive it is to ferment it yourself (and how simple it is to make frozen Greek yogurt too). Also this week: have you ever tried black fermented garlic? The concept is old but one Canadian entrepreneur is about to bring high quality black fermented garlic to top chefs in July. If you want some, you can pre-order too. We finish up our conversation with a quick look at the cleanliness of US Children versus Bangladesh children and how that influences gut microbiota. Show notes: [GreenWhey to open food waste-to-energy project JS Online](https://m.jsonline.com/more/business/greenwhey-to-open-28-million-food-wastetoenergy-project-gi8qo71-191938931.html) [Powder Coating Glass Jars Instructables](https://www.instructables.com/id/Powder-Coating-Glass-Glass-C

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)

This week our conversation includes sauerkraut juice powering a water treatment plant, cheese flavor wheels, fermented coleslaw, and a probiotic claims settlement. The second half of our discussion leads into why people have fermented food throughout history and specifically, why we ferment it ourselves. Show notes: [Sauerkraut Powers Plant in France BBC](https://www.bbc.co.uk/news/world-europe-21373306) [Real Food Fermentation by Alex Lewin Amazon](https://www.amazon.com/exec/obidos/ASIN/1592537847/fermup-20) [General Mills $8.5 Million Settlement Food Product Design](https://www.foodproductdesign.com/news/2013/02/general-mills-settles-yoplait-yogurt-lawsuits-in.aspx) [Cheese Flavor Infographic PopSci](https://www.popsci.com/science/article/2013-02/what-does-cheese-really-taste-infographic)

This week we discuss greek yogurt in schools, up-cycling of commercial whey waste, the healthiness of kombucha and then we debate whether or not eating a kombucha SCOBY is like eating a placenta. Show notes: [USDA Approves Putting Greet Yogurt on School Lunch Menus CNY News](https://cnynews.com/usda-approves-getting-greek-yogurt-on-school-lunch-menus/) [Whey, The downside to the greek yogurt explosion Business Week](https://www.businessweek.com/articles/2013-01-31/whey-the-downside-to-the-greek-yogurt-explosion) [The Turkish King of Greek Yogurt Business Week](https://www.businessweek.com/articles/2013-01-31/at-chobani-the-turkish-king-of-greek-yogurt) [Grow Your Own Clothes TED](https://www.ted.com/talks/suzanne_lee_grow_your_own_clothes.html) [Linsday Lohan and Kombucha Tea Alcohol LA Times](https://latimesblogs.latimes.com/gossip/2011/06/lindsay-lohan-kombucha-t

This weeks conversation includes our thoughts on an opinion we read about commercial production of food often times being superior to small-scale artisanal foods. Plus we take a closer look at Kefir history and microbiology. Does small-scale food taste better? Is it of higher quality? What is the difference between small-scale and artisanal? How to make kefir, where to find kefir grains and how kefir grains escaped the caucasus mountains. Show notes: [Food Microbiology: An Overlooked Frontier Youtube](https://www.youtube.com/watch?v=H2M6tscb7bw&feature=youtu.be “Food Microbiology: An Overlooked Frontier Lecture 11”) [Microbial Diversity & Interactions with Rachel Dutton Youtube](https://www.youtube.com/watch?feature=player_embedded&v=cONl-7k3se4 “Microbial Diversity & Interactions”) [Food, Fermentation and Micro-organisms by Charles W. Bamforth Amazon](https://www.amazon.com/gp/product/0632059877/ref=as_li_s

This week’s conversation is about the intersection between science and tradition in modern food fermentation kitchens and labs. Many chefs, small-scale producers and hobbyists desire a deeper understanding of what is going on inside of their ferments. We also discuss how to make a kombucha culture from “scratch,” the success of commercial kefir, and a wine by-product that could increase dietary fibre in your yogurt. Show notes: [Kimchi Omelet Recipe appetite for china](https://appetiteforchina.com/recipes/kimchi-omelet/ “Kimchi Omelet”) [Wine by-product increases dietary fibre content of yogurt Dairy Reporter](https://www.dairyreporter.com/R-D/Wine-by-product-increases-dietary-fibre-content-of-yogurt-US-research “Wine by-product increases dietary fibre content of yogurt”) [How an Ancient Beverage Found Fame on Social Media Mashable](https://mashable.com/2013/01/09/lifeway-kefir-social-media/ “How an Ancient Beverage Found Fam

This week we discuss a new probiotic coffee and then we jump back in time to discuss the Kimchi Crisis of 2010. Show notes: [We’ve launched the world’s first probiotic coffee Beverage Daily](https://mobile.beveragedaily.com/Markets/We-ve-launched-world-s-first-probiotic-coffee-Tipton-Mills#.UPVrKonjmN6 “We’ve launched the world’s first probiotic coffee”) [Rising Cost of Kimchi Alarms Koreans NYTimes](https://www.nytimes.com/2010/10/15/world/asia/15kimchi.html?_r=0 “Rising Cost of Kimchi Alarms Koreans”) [Kimchi Crisis Leaves Koreans in a Pickle NPR](https://www.npr.org/templates/story/story.php?storyId=130371965 “Kimchi Crisis Leaves Koreans in a Pickle”) [Gimjang aka Kimjang Wikipedia](https://en.wikipedia.org/wiki/Gimjang#cite_note-L-3 “About Gimjang aka Kimjang”) [Kimjang with South Korean Family Youtube](https://www.youtube.com/watch?v=euTj9tQ35tA “Kimjang Vide

This week we talk about what can go wrong with fermentation experiments.

This week we discuss sauerkraut from history to how-to.

This week we discuss how to make yogurt from store bought yogurt and heirloom yogurt starters. If you have never made yogurt at home before, this is the episode for you. If you’re already a pro yogurt maker, you might learn a few new things about the bacteria and heirloom varietals of yogurt. (Sorry for the poor quality audio. It gets better in the following episodes!)