Episode 957
Fermenting and Pickling 101
Ever wanted to get into fermenting? Here's how you can start.
February 7, 202526m 26s
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Show Notes
Kitchen fermentation lets you leverage the power of chemistry and biology to create unique flavors and textures in your food, and extend shelf life. Arielle Johnson, co-founder of Noma's fermentation lab and author of the book, Flavorama: A Guide to Unlocking The Art and Science of Flavor, shares her insights into the science of food, flavor and fermentation.
Topics
flavorfoodfermentationsciencenomapickling