Fermentation Cast – Details, episodes & analysis

Podcast details

Technical and general information from the podcast's RSS feed.

Fermentation Cast

Tessa van der Geer and Ivana Mik

Arts

Frequency: 1 episode/25d. Total Eps: 30

Always wanted to start fermenting but were afraid of it? This podcast will get you started. We will build your knowledge from the very basics all the way to futuristic fermentations. Season 1 gets you acquainted, season 2 makes you a master of microbes!

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Apple

Data updated on 04/07/2026

Recent rankings

Latest chart positions across Apple Podcasts and Spotify rankings.

Apple Podcasts

🇬🇧 Great Britain - Food
15/09/2026
#71
🇬🇧 Great Britain - Food
14/09/2026
#45
🇬🇧 Great Britain - Food
13/09/2026
#31
🇫🇷 France - Food
11/09/2026
#97
🇩🇪 Germany - Food
31/08/2026
#97
🇨🇦 Canada - Food
20/08/2026
#79
🇨🇦 Canada - Food
19/08/2026
#44
🇩🇪 Germany - Food
16/08/2026
#82
🇩🇪 Germany - Food
15/08/2026
#61
🇩🇪 Germany - Food
14/08/2026
#48

Spotify

No recent rankings available

Shared links between episodes and podcasts

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https://www.foufoodlab.nl/project/blubbeli-podcast
1 share
https://buymeacoffee.com/fermentationcast
1 share

https://thekojicollection.substack.com/p/visuals-of-koji
2 shares

RSS feed quality and score

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RSS feed quality

To improve

Score global : 48%

Publication history

Monthly episode publishing history over the past years.

Year

Latest published episodes

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S2E13 (Neuro)spora

Season 2 · Episode 13

Wednesday, June 24, 2026 • Duration 31:58

[Level: medium]

In this episode we speak with Juan Agustín Muños Vildósola, or for friends and family: Tato, about his work at Spora. At Spora, inventions from the Alchemist restaurant are translated to scalable solution. Think cocoa-free chocolate or creating salmon flavours without salmon. We also dive deeper into a very special fungus called Neurospora. If you do not come from Indonesia, this fungus is probably pretty novel for you. It grows on practically anything and produces fruity flavours. Could this be the next big hit after koji? Listen to Tato and decide if you want to work with it ;-)

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S2E12 Scaling up ferments whilst preserving flavour

Season 2 · Episode 12

Sunday, May 17, 2026 • Duration 35:12

[Level: beginner]

This week we dive into the joys and pains of running a shop in fermented goodies. Ezio Bertorelli runs Meta Ferments together with his girlfriend Romina Navarro. At Meta Ferments, they produce delicious artisanal ferments like miso, tamari and shio koji. Besides selling mouth-watering fermented goodies, Ezio helps third parties in the development of fermented products. We talk about how he turned from being a Michelin-trained chef to a shop owner, the joys and pains of scaling up a fermentation and how he ensures every ferment remains of super high quality.

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S2E11 tea through the taste buds of a tea sommelier

Season 2 · Episode 11

Tuesday, May 5, 2026 • Duration 43:08

[Level: beginner]

At Copenhagen’s two star restaurant The Alchemist, tea is sometimes an ingredient in a recipe. However, primarily it stands as a beverage on its own. Tea sommelier Sarah Rosady develops a rich array of alcoholic and non alcoholic drinks, to accompany a great meal, excellent service and an evening filling experience that goes way beyond dining. My genius colleague food scientist Rebecca Rocchi and I talk to Sarah about the many ways she accomplishes this. Fall in love with tea and how its leaves transform before drying and after fermentation.

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S2E10 turning waste into value using enzymes and koji

Season 2 · Episode 10

Tuesday, April 21, 2026 • Duration 30:56

[Level: medium]

Our modern food system is efficient, but creates a gigantic amount of food waste. Carrot tops, animal carcasses and even invasive species in our sea waters. REDUCED is a company that turns these waste streams into tasty broths that can be used to spice up any dish. In this episode we speak with their interim Head of R&D Rebecca Rocchi. Using koji ánd industrial enzymes, she efficiently extracts flavour from underutilised ingredients. With her PhD in food fermentation she can clearly explain the science behind the process and how it enhances flavour by elaborating on umami, kokumi and other sexy compounds generated by fermentation.

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S2E9 when sourdough and koji meet

Season 2 · Episode 9

Tuesday, April 21, 2026 • Duration 25:33

[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 added to it. The enzymatic power of koji creates a bread with a texture, taste and softness that you would not expect from a sourdough. And for those still nervous about making koji, you can use store bought koji too. ;-)

This episode is (for now) the last episode of the koji mini collection made together with Maxene Graze from the Koji Collection Substack.

Like the podcast? Buy me a coffee!buymeacoffee.com/Fermentationcast

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S2E8 magical amazakes and how to make them

Season 2 · Episode 8

Saturday, March 14, 2026 • Duration 24:16

[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 we discuss an application that can be finished within a day, even within only 2 hours if you use our extra special trick. We are talking about: amazake! We dive into how to make this sweet and delicious drink and tell you how to make unorthodox amazake from chestnuts and even potatoes.

This episode is another co-production with Maxene Graze from the Koji Collection Substack.

Like the podcast? Support us and buy me us a coffee!

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S2E7 different koji strains and how to use them

Season 2 · Episode 7

Wednesday, March 4, 2026 • Duration 25:11

[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 fermentation. In reality, koji has a much wider meaning. During this episode we discuss what is encompassed when we talk about koji. Koji also comes in many different forms, potencies and flavours. We will take you through the different types of koji spores that you can procure and will help you a hand with choosing the perfect spore for your next funky fermentation.

This episode is another co-production with Maxene Graze from the Koji Collection Substack.

Like the podcast? Support us and buy me us a coffee!

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S2E6 recognising good and bad koji

Season 2 · Episode 6

Sunday, February 15, 2026 • Duration 36:08

[Level: medium]

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 a lot more to this fluffy friend than a simple growth of 2 days! We discuss growth phases, how to recognise where you are in the process, koji-styles and how to judge the quality of your koji. The episodes end with a beautiful sonification of the growth process.

The Koji-episodes are recorded with our guest co-host Maxene Graze; author of the Koji Collection substack. She translates articles about koji from Japanese to English, to help broaden everyone’s knowledge about this fungus. To read the article on which this episode was based and see illustrations of the different types of koji, go to https://thekojicollection.substack.com/p/visuals-of-koji.

We'd also like to invite our listeners to share pictures of koji they made: good and bad. Once we have a proper collection, we will make a post containing all these pictures to help you recognise all different forms, succeses and failures.

Like the podcast? Buy me a coffee!buymeacoffee.com/Fermentationcast

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S2E5 how different rennets affect cheese fermentations

Season 2 · Episode 5

Sunday, February 1, 2026 • Duration 39:34

[Level: Expert]

Disrespectfully speaking ;-) , you might call our last guest of the Bolzano episodes a high brow milkman. Alan Kelly is a professor specialised in the science of milk. He sees milk as a liquid that wants to be a solid. Like a box of Lego, that depending on how the pieces are put together results in a different product.

Rennet is the basic denominator in how the milk changes texture and taste in the early stages of fermentation. Learn how different rennets affect the quality of the final cheese and become a better cheese maker yourself.

Like the show? Buy me a coffee!

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S2E4 taming wild yeasts

Season 3 · Episode 4

Sunday, January 18, 2026 • Duration 18:46

[Level: Advanced]

Our next interviewee has something to be envious about: a collection of micro-organisms isolated from fermented foods. At the University of Ljublana Neža Čadež works on using this collection for all kinds of new fermented foods. In Bolzano she presented the results of a project aimed at making gluten free beer from buckwheat, a grain that when used with a regular beer yeast doesn’t make for a very tasty beer. In the Slovenian mountains, the team isolated rare yeast strains from spontaneously fermented ciders and selected one that performed best on buckwheat. Then, they improved it so it better utilizes maltose, the sugar mainly found in wort. Hear what Neža has to say about how they managed to do so. Spoiler: don’t carelessly play with this at home, and always keep an eye out for proper pH values.

Like our show? Buy us a coffee?

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Fermentation Cast – Details, episodes & analysis

Podcast details

Recent rankings

Apple Podcasts

Spotify

Shared links between episodes and podcasts

RSS feed quality and score

Publication history

Latest published episodes

Related Shows Based on Content Similarities

Related Shows Based on Content Similarities

Apple Podcasts

Spotify

Fermentation Cast – Details, episodes & analysis

Podcast details

Recent rankings

Apple Podcasts

Spotify

Shared links between episodes and podcasts

Other2

Substack1

RSS feed quality and score

Publication history

Latest published episodes

Similar podcasts and content

Related Shows Based on Content Similarities

Related Shows Based on Content Similarities

Other2

Substack1

Apple Podcasts

Spotify