Fermenters Guild host Robin speaks with Sandor Katz about fermentation as a biological and cultural force, his forthcoming book Fermentation: A Natural History, and how fermenting reconnects us with food systems. They cover practical ferments like sauerkraut and miso, the influence of the Human Microbiome Project, and the role of teaching and small-scale producers.

Sandor also unpacks the concept of "fermentation as metaphor," illustrating how transformative microbial action mirrors cultural and societal change. The conversation also explores the vulnerability of our globalized food supply chains. Sandor passionately advocates for decentralizing fundamental food processing, such as local grain milling and oil pressing, to create more resilient, flavourful, and secure food networks for the future.

Sandor's books, from The Art of Fermentation to Wild Fermentation, Fermentation as Metaphor and Fermentation Journeys are out now and available at all good bookshops.

His new book, Fermentation: A Natural History, will be out on 25 August in the USA and 10 September in the UK.

Hosted by Robin Sherriff.

Original music & editing by David Craigie.

In this episode of the Fermenters Guild podcast, host Robin speaks with chef and fermentation specialist Mara Jane King about her incredible travels through southwestern China to document ancient, often overlooked food practices for her documentary, The People's Republic of Fermentation. Accompanied by her mother and renowned expert Sandor Katz, Mara ventured deep into Yunnan and Sichuan to learn from local artisans.

Beyond her travels, Mara sheds light on the historical biases shaping modern culinary science. She offers a surprising critique of the global obsession with koji, explaining how its dominance stems from Japanese culinary imperialism that has historically overshadowed the wild mold-based traditions of neighboring Asian cultures. The conversation also tackles the coded racism embedded in Western food safety regulations, specifically highlighting the UK’s culturally biased fixation on Bacillus cereus and reheated rice. Ultimately, Mara and host Robin expose how prejudice and arbitrary value judgments dictate which cuisines are elevated, policed, or ignored in the modern culinary world.

Mara & Sandor's documentary film, People's Republic of Fermentation, is available to watch on Youtube for free. You can follow Mara on Instagram

Hosted by Robin Sherriff.

Original music & editing by David Craigie.

Robin is joined this week by Kenji Morimoto , author of Ferment and Instagram content creator extraordinaire behind KenjCooks, to discuss fermentation's connection to cultural preservation and spirituality.

Kenji, a fourth-generation Japanese American, explains how his book focuses on demystifying fermentation basics and how to utilise ferments in everyday cooking. The conversation dives into how the act of fermentation became a lens for Kenji to reconnect with his Buddhist spirituality. He finds the process of being present, intentional, and eventually "believing in the process" when making ferments like miso to be incredibly grounding and meditative.

Kenji also shares his family history, detailing how food can act as a form of cultural maintenance for immigrant populations, often preserving traditions in time. He recounts the trauma of Japanese American internment during WWII and how his grandfather creatively transmuted familiar Japanese flavours post-war by using Quaker oats to make nukazuke.

Kenji's book, Ferment, is out now and available at all good bookshops. You can follow Kenji on Instagram and find out more on his website.

Hosted by Robin Sherriff.

Original music & editing by David Craigie.