The Fermenters Guild Podcast – Détails, épisodes et analyse

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The Fermenters Guild Podcast

The Fermenters Guild

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Fréquence : 1 épisode/84j. Total Éps: 7

Bringing bubbles of microbe-related discourse directly to your earholes, Fermenters Guild founder Robin Sherriff hosts conversations with fermenters from across the fizzosphere. We cover topics from food waste to nutrition to book publishing to seasonality, discussing everything which fermentation lands upon (which, like so much wild yeast, is almost limitless).

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🇬🇧 Grande Bretagne - food
26/08/2026
#98
🇨🇦 Canada - food
25/08/2026
#76
🇬🇧 Grande Bretagne - food
25/08/2026
#75
🇬🇧 Grande Bretagne - food
24/08/2026
#46
🇬🇧 Grande Bretagne - food
30/07/2026
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#42
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🇩🇪 Allemagne - food
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🇩🇪 Allemagne - food
27/07/2026
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🇩🇪 Allemagne - food
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#44

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Liens partagés entre épisodes et podcasts

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https://collapser.co.uk/podcasts/
7 partages
https://www.fermentationschool.com/
2 partages
https://theferm.net/
2 partages

https://www.instagram.com/kenjcooks
2 partages
https://www.instagram.com/fermental_health
1 partage
https://www.instagram.com/the.ferm.london
1 partage

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Kenji Morimoto on cooking with ferments, family traditions and rediscovering Buddhism

Épisode 5

vendredi 7 novembre 2025 • Durée 35:40

Robin is joined this week by Kenji Morimoto , author of Ferment and Instagram content creator extraordinaire behind KenjCooks, to discuss fermentation's connection to cultural preservation and spirituality.

Kenji, a fourth-generation Japanese American, explains how his book focuses on demystifying fermentation basics and how to utilise ferments in everyday cooking. The conversation dives into how the act of fermentation became a lens for Kenji to reconnect with his Buddhist spirituality. He finds the process of being present, intentional, and eventually "believing in the process" when making ferments like miso to be incredibly grounding and meditative.

Kenji also shares his family history, detailing how food can act as a form of cultural maintenance for immigrant populations, often preserving traditions in time. He recounts the trauma of Japanese American internment during WWII and how his grandfather creatively transmuted familiar Japanese flavours post-war by using Quaker oats to make nukazuke.

Kenji's book, Ferment, is out now and available at all good bookshops. You can follow Kenji on Instagram and find out more on his website.

Hosted by Robin Sherriff.

Original music & editing by David Craigie.

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Sean Roy Parker on chaotic degrowth, rejecting supermarkets and radical amateurism

Épisode 4

lundi 25 août 2025 • Durée 36:45

In this episode, Robin spoke to Sean Roy Parker from Fermental Health, who describes himself as a visual artist, writer and landworker, who uses fermentation as a tool and medium. Roy told us about a recent exhibition, Man of Kent, where he fermented out-of-date beer into vinegar in an old pub cellar to explore how expired ideas around toxic masculinity and alcoholism can be transformed into something new.

Roy explains his creative philosophy as a "living practice" and an embrace of "radical amateurism". This involves resisting the pressure to become a "hyper-professional" and instead allowing himself to be a learner and a questioner. He delved into how fermentation works on non-human timescales, and functions as a tool for anti-capitalism and "chaotic degrowth," using abundances and "waste" to create delicious food that rejects the uniformity of commercial products and supermarket. He also discussed his upcoming project in Lithuania, 'Citizen Sandwich', where he will use foraging and bin diving to create food for a festival, channelling fermentation as a communal, decolonising act.

You can follow Roy on his Substack and Instagram, and buy a uniquely-bound copy of his debut collection of poetry, Stewarding.

Hosted by Robin Sherriff.

Original music & editing by David Craigie.

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Rebecca Ghim on fermentation, food waste, and future flavours

Épisode 3

jeudi 12 juin 2025 • Durée 37:34

This week, Robin spoke to Rebecca Ghim, co-founder of The Ferm, a vegan, zero-waste Korean fermentary in East London. Her business upcycles overlooked ingredients like cauliflower leaves and broccoli stems from restaurants and farmers into kimchi and other pickles.

Rebecca explained the logistical challenges of sourcing "waste" materials, highlighting the difficulty in convincing suppliers and farmers to work with her. She shared her love of recipe development, and the particular challenges of transforming bitter waste materials into palatable products, and how this often required making adjustments to traditional fermentation techniques (thinly slicing cauliflower leaves to ensure even fermentation and reduce bitterness, for example).

She discussed the many challenges she's faced, from building new waste-processing supply chains to the difficulties of working with patented vegetables, like tenderstem broccoli, and convincing the British public that fermented vegetables should be in pouches rather than jars.

You can follow The Ferm on Instagram and find Rebecca's ferments in many independent shops, as well at at Stroud Green Farmers Market in North London every Sunday.

Hosted by Robin Sherriff.

Original music & editing by David Craigie.

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Kirsten Shockey on teaching, first ferments and connecting with food

Épisode 2

jeudi 8 mai 2025 • Durée 31:46

This week, Robin spoke to Kirsten Shockey, author of Fermented Vegetables (now out for 10 years!) and co-founder of The Fermentation School. We covered everything from germ theory to making a living in publishing, and Himalayan gundruk to tempeh as a secret food.

Reaching all the way back to our fermenting ancestors, and the knowledge they've passed down, but which now terrifies us, because we've become disconnected from food systems. Speaking of the food system, Kirsten also discusses the role of factory bread in bringing women into the workforce, and whether fermentation can fix the inherent wastefulness of the food-industrial complex.

We explored the origins of Kirsten's Fermentation School and its woman-run courses, as well as how Kirsten herself started out as a school teacher and then got into fermentation because she wanted her children to be connected to food (and how her son became a goat midwife and cheesemaker).

Kirsten's books, Fermented Vegetables, Fiery Ferments, Homebrewed Vinegar, and Miso, Tempeh, Natto & Other Tasty Ferments are available in all good bookshops, and you can also read her more recent thoughts on fermentation and other things on her Substack, and find her courses on The Fermentation School.

Hosted by Robin Sherriff.

Original music & editing by .

James Read on researching fermentation, the origins of kefir and the ginger bug liminal space

Épisode 1

mardi 1 avril 2025 • Durée 32:47

Robin is joined this week by James Read, author of Of Cabbages & Kimchi and founder of Kim Kong Kimchi, to discuss the process of writing a book about fermentation, the challenges of research and how to find an audience.

Together, we dive into culinary evolution, the koji process, and crap bats, as well as trying to research in other languages, divining ferment origin stories and the truth about kefir. There's a brief foray into spontaneous vs starter-based ferments and the ginger bug liminal space, before we move onto the challenge of finding the right audience between enthusiasts and lay-people and justifying the jacket price.

Finally, we finish with a brief chat about how the food system is fundamentally set against unpasteurised ferments and how we can fix that. Unfortunately there was no time to expose the kahm hoax, so that will have to wait for another episode.

James Read's book Of Cabbages & Kimchi is available in all good bookshops now, his paper 'Living Fermented Foods and Drinks' is available online, and you can find him on Instagram and BlueSky.

Hosted by Robin Sherriff.

Original music & editing by David Craigie.

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Mara Jane King on Chinese traditions, culinary imperialism and food safety

Épisode 6

jeudi 16 juillet 2026 • Durée 46:20

In this episode of the Fermenters Guild podcast, host Robin speaks with chef and fermentation specialist Mara Jane King about her incredible travels through southwestern China to document ancient, often overlooked food practices for her documentary, The People's Republic of Fermentation. Accompanied by her mother and renowned expert Sandor Katz, Mara ventured deep into Yunnan and Sichuan to learn from local artisans.

Beyond her travels, Mara sheds light on the historical biases shaping modern culinary science. She offers a surprising critique of the global obsession with koji, explaining how its dominance stems from Japanese culinary imperialism that has historically overshadowed the wild mold-based traditions of neighboring Asian cultures. The conversation also tackles the coded racism embedded in Western food safety regulations, specifically highlighting the UK’s culturally biased fixation on Bacillus cereus and reheated rice. Ultimately, Mara and host Robin expose how prejudice and arbitrary value judgments dictate which cuisines are elevated, policed, or ignored in the modern culinary world.

Mara & Sandor's documentary film, People's Republic of Fermentation, is available to watch on Youtube for free. You can follow Mara on Instagram

Hosted by Robin Sherriff.

Original music & editing by David Craigie.

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Sandor Katz on culinary education, fermentation as metaphor, and local food systems

Épisode 7

jeudi 20 août 2026 • Durée 47:54

Fermenters Guild host Robin speaks with Sandor Katz about fermentation as a biological and cultural force, his forthcoming book Fermentation: A Natural History, and how fermenting reconnects us with food systems. They cover practical ferments like sauerkraut and miso, the influence of the Human Microbiome Project, and the role of teaching and small-scale producers.

Sandor also unpacks the concept of "fermentation as metaphor," illustrating how transformative microbial action mirrors cultural and societal change. The conversation also explores the vulnerability of our globalized food supply chains. Sandor passionately advocates for decentralizing fundamental food processing, such as local grain milling and oil pressing, to create more resilient, flavourful, and secure food networks for the future.

Sandor's books, from The Art of Fermentation to Wild Fermentation, Fermentation as Metaphor and Fermentation Journeys are out now and available at all good bookshops.

His new book, Fermentation: A Natural History, will be out on 25 August in the USA and 10 September in the UK.

Hosted by Robin Sherriff.

Original music & editing by David Craigie.

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The Fermenters Guild Podcast – Détails, épisodes et analyse

Détails du podcast

Classements récents

Apple Podcasts

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Liens partagés entre épisodes et podcasts

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Amazon5

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Qualité et score du flux RSS

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Podcasts et contenus similaires

Podcasts Similaires Basées sur le Contenu

Podcasts Similaires Basées sur le Contenu

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Apple Podcasts

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