James Read on researching fermentation, the origins of kefir and the ginger bug liminal space
カートのアイテムが多すぎます
カートに追加できませんでした。
ウィッシュリストに追加できませんでした。
ほしい物リストの削除に失敗しました。
ポッドキャストのフォローに失敗しました
ポッドキャストのフォロー解除に失敗しました
James Read on researching fermentation, the origins of kefir and the ginger bug liminal space
-
ナレーター：
-
著者：
このコンテンツについて
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.