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On the show
Recent episodes
S2E11 tea through the taste buds of a tea sommelier
May 5, 2026
Unknown duration
S2E2 the future of fermented foods
Dec 20, 2025
Unknown duration
S1E17 David Zilber
May 16, 2025
Unknown duration
S1E16 vanilla
May 2, 2025
Unknown duration
S1E15 tempeh
Apr 18, 2025
Unknown duration
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 5/5/26 | S2E11 tea through the taste buds of a tea sommelier | [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. | — | ||||||
| 12/20/25 | S2E2 the future of fermented foods | [Level: Advanced] This is the first episode of four covering Ivana's visit to the International Conference on Fermented Foods in Bolzano, where four interviews took place with fermentation SUPER specialists. The first conversation is with Emanuele Zannini. He is both a professor in food science at University La Sapienza in Rome and a research professor at UCC University College in Cork, Ireland. Emanuele Zannini talks about how we can use A.I. to create the foods of tomorrow using traditional fermentation, how fermentation allows him to interact with the intelligence of microbes and reveals his favourite sidestream (cause who doesn't have one?). Like our show? Buy us a coffee! | — | ||||||
| 5/16/25 | S1E17 David Zilber | [Level: Beginner]If you are a fermenter, you probably own a copy of the Noma Guide to Fermentation. For our season finale Ivana drove over to Copenhagen for a one hour interview with the writer of this book and thé O.G. master of fermentation David Zilber. In his funky fermentation lab where he works on innovative applications of microbes for Novonesis, they speak about their brief shared history at Noma, his life as a food scientist now and they reflect on the first season of the fermentation cast combining his personal anecdotes with our fermentation tree. Stay tuned till the end to discover how you too can became a true fermentation fairy.Like the show? Buy me a coffee! | — | ||||||
| 5/2/25 | S1E16 vanilla | [Level: Intermediate] Did you actually know vanilla is fermented? And not by a very common microbe! It is Bacillus that gives that oomph, making vanilla one of the most popular flavours in the world. In this episode we dive deeper into how vanilla is produced and what role Bacillus plays in that production. We introduce the last category of the fermentation tree and hope to spark your enthusiasm for this funky friend.Like our show? Buy us a coffee! | — | ||||||
| 4/18/25 | S1E15 tempeh | [Level: Intermediate] Tempeh is a fermented food from Indonesia that consists of soy beans grown together by the mold Rhizopus oligosporus. That in itself is a delicious food, but there are many more applications that can be made using this fungus. In our transition to a more plant-based world, it makes sense to first explore what we already have on hands. Listen to this episode and learn how to tame this fluffy friend.Like our show? Buy us a coffee! | — | ||||||
| 4/4/25 | S1E14 futuristic ferments at Expo West | [Level: Advanced] Ivana visited Expo West in Los Angeles to explore the alternative protein market. There, she found multiple companies that use fermentation to save our future food supplies. This episode is a teaser for what we want to report on in a future season: a deep dive into the vast array of possibilities when it comes to fermentation. And... we dare you to try these fermentations at home ;-)Like our show? Buy us a coffee! | — | ||||||
| 3/21/25 | S1E13 shoyu | [Level: Intermediate] Shoyu - a delight that lifts every dish from mediocre to next level. How is it made, how can you make it from other ingredients than soy beans and can Dutchies make a Japanese-approved shoyu IN The Netherlands ? During this episode we unveil the secrets of soy sauce and visit Dutch soy sauce makers from Tomasu in Rotterdam - who have (believe it or not) fallen in love with this umami flavourmaker...Like our show? Buy us a coffee! | — | ||||||
| 2/21/25 | S1E11 koji | [Level: Intermediate]Aspergillus oryzae... This magical mould has hundreds of applications that are being uncovered one by one by creative fermenters all over the world. Before yóu start kojifying everything, you might want to get to know this bug a little better: who are you? How do I work with you? What do you need to be happy? And why can I eat you, but can't I eat some of your other fuzzy friends?Like the show? Buy us a coffee! | — | ||||||
| 2/7/25 | S1E10 kombucha | [Level: Beginner] This ancient drink turns out to be not so non-alcoholic as we thought! How is it made, why does it often still contain alcohol and how can we keep the ABV as low as possible? We explain it all in this episode. We end the episode with a visit to a very special kombucha brewer in Amsterdam: Nicolas Adam from Leave Your Sword Kombucha Brewery. His alcohol measurement machine has provoked quite some chefs ánd he makes delicious single estate kombuchas. A true kombucha purist avant la lettre. Like the show? Buy me a coffee! | — | ||||||
| 1/24/25 | S1E9 vinegar | [Level: Beginner] We thought vinegar was not the sexiest topic when talking about fermentation. Little did we know! Upon writing the episode and diving deeper into this product we discovered there is so much more to this tangy liquid than one could imagine. We talk you through what acetic acid bacteria are, how balsamic vinegar is made and we teach you how to properly pronounce chinkiang vinegar!Like our show? Buy us a coffee! | — | ||||||
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| 1/10/25 | S1E8 beer | [Level: Beginner] Beer is what brought our fermentation guru Ivana to fermentation! Discovering how different yeasts can turn the same wort into two completely different beers blew her mind. In the episode we talk about how temperature influences aroma development in yeasts, how to make a delicious alcohol-free beer and how to make a bad tasting one ;-)Like our show? Buy us a coffee! | — | ||||||
| 12/14/24 | S1E6 rotfest fermentation festival | [Level: Beginner] For this episode, we went to one of the funkiest events of the Netherlands: Rotfest. During the day we cornered some interesting macroorganisms to ask them all about what fermentation means to them, their worst ánd their best ferments. We discovered black garlic-citric miso, pigeon feather distillate and hybrid soy yogurt that tastes like the real deal.Like our show? Buy us a coffee! | — | ||||||
| 11/29/24 | S1E5 cider | [Level: Beginner] We are from an apple-producing country, but we produce ánd consume very little cider. Why is that? We walk you through different types of European ciders (including some Dutch ones), how it is made and how yeasts can be either introduced from a pouch or as a WILD fermentation. Cheers!Like our show? Buy us a coffee! | — | ||||||
| 7/27/24 | S1E4 yeast bread | [Level: Beginner]Baking bread with yeast from a pouch can be seen as cheating, but it is also a great shortcut for baking bread fast. In this episode we will tell you about the origins of industrial yeast, what yeast needs to live, what is exerts and how to bake a bread without kneading.Like our show? Buy us a coffee! | — | ||||||
| 7/27/24 | S2E3 sauerkraut | [Level: Beginner] Lactic fermentations have little to do with milk, which might surprise you! In this episode we ferment cabbage into sauerkraut using so-called wild fermentation. How do you make sure you don't accidentally kill yourself by eating your ferments? And did you know that LAB can also be homo and hetero?Like our show? Buy us a coffee! | — | ||||||
| 6/25/24 | S1E2 yoghurt | [Level: Beginner]In this episode we dive into the world of LAB - also known as lactic acid bacteria. What distinguishes them from other microbes? What variables influence our fermentation? We finish the episode with tasting two yogurts that are made from the same milk, but fermented at different temperatures.Like our show? Buy us a coffee! | — | ||||||
| 6/25/24 | S1E1 get a grip | [Level: Beginner]During this episode you will get to know the hosts, Tessa and Ivana. We will explain you how this podcast came together and what you can expect. It is an introduction of our fermentation tree, the backbone of our podcast. Episode by episode we hope to alleviate your fear of microbes, if you have any. Here you find the fermentation treeLike the show? Buy us a coffee! | — | ||||||
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Chart Positions
6 placements across 5 markets.
Chart Positions
6 placements across 5 markets.