Hello again,

New season, old techniques.

Using microbes to ferment food is probably the oldest technique to make fresh food last longer, taste better and be better for us.

Ken Albala’s latest book, The World Atlas of Fermented Foods and Drinks goes way beyond the things most of us know are fermented to explore some foods that even fermentation guru Sandor Katz was not aware of. Albala also goes into the history of fermentation and of ideas about fermentation, as well as cultural shifts that might mean the end of the hippie ferments of our recent past.

Listen here or wherever you get you podcasts.

Take care