Fermup - The Fermented Food Podcast

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