How to do FERMENTATION
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How to do FERMENTATION
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Fermentation is one of humanity's oldest technologies, yet somehow it's become one of the most mysterious.
In this episode, I demystify fermentation by exploring what it is, how it works, and why people have relied on it for thousands of years. We get into sauerkraut, kombucha, sourdough, miso, and spruce beer, along with the incredible communities of yeast, bacteria, and fungi that make these foods possible.
I also share one of my favourite low-budget fermentation projects—wild-fermented spruce beer made with yeast collected from the bloom on blueberries and juniper berries—and walk through how to make your first batch of sauerkraut at home.
Along the way we talk about fermentation as preservation, the microbiome, traditional knowledge, and why learning to work with living processes might be one of the most valuable skills we can reclaim in these end times.
So wash out a mason jar, trust the microbes, and let's make something alive.