This podcast will alleviate your fears of microbes! We will tell you more about fermentation by combining science and practice in a bi-weekly episode introducing a new fermented product. We will build your knowledge from the very basics all the way to futuristic fermentations.
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Contact path
Public web form
Booking probability
18%
Guest openness
Selective
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Signup to Generate a PitchThis podcast will alleviate your fears of microbes! We will tell you more about fermentation by combining science and practice in a bi-weekly episode introducing a new fermented product. We will build your knowledge from the very basics all the way to futuristic fermentations.
Recent episodes include "S2E13 (Neuro)spora" (24 June 2026, 32 minutes), "S2E12 Scaling up ferments whilst preserving flavour" (17 May 2026, 35 minutes), and "S2E11 tea through the taste buds of a tea sommelier" (5 May 2026, 43 minutes).
Fermentation Cast publishes roughly every two weeks, with episodes averaging 33 minutes across 17 episodes.
Booking probability for Fermentation Cast is 18%, and the host is rated Selective on guests. Fermentation Cast requires a Pod Score of 80 or higher. Fermentation Cast's contact route on record: public web form.
The strongest fits for Fermentation Cast are Snacks, Coffee & Other Foods and Scientific Research & Development. Fermentation Cast has an arts audience.
Fermentation Cast is an arts podcast with 17 episodes published.
Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.
Episode #13
[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...
[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...
[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...
[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...
Episode #9
[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...
[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...
[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...
Episode #6
[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...
[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...
Episode #4
[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...
[Level: Advanced] This is our second report from the International Conference on Fermented Foods in Bolzano. Oscar Boronat Nielsen, a fermentation scientist and huge foodie, explains us how he combines starters for...
Episode #2
[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...
Episode #1
[Level: Beginner] Welcome to the first episode of season 2 of the Fermentation Cast! This season, we build on our knowledge obtained in the first season. We step away from the fermentation tree and invite guests from...
Episode #17
<p>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...
Episode #16
<p>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...
Episode #15
<p>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...
Episode #14
<p>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...
Episode #13
<p>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...
Episode #12
<p>This episode is a little different than our usual episodes. For our last edition of the Blub Club fermentation club in Amsterdam, we decided to record a live episode with our club members. We were joined by Saki...
Episode #11
<p>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...
Recent guests on Fermentation Cast. Study who booked and why before you pitch.
chef, fermenter, food scientist, author
Spora
Bietenclub
Leave Your Sword Kombucha Brewery
PitchCentric classifies Fermentation Cast under these industries. Guests from them are the closest fit, and each links to the best podcasts in that industry.
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