About this episode
"Fermenting is an adventure!"
In this episode, we give a snapshot of what's bubbling in our kitchens right now.
You'll hear about:
Vegetable ferments such as sauerkraut, ginger carrots, purple onions, jerusalem artichokes (sunchokes), mustard and the all-powerful garlic.
Carbohydrate ferments including oatmeal, millet porridge, sowans, boza and sourdough starters.
Drinks (including the sowans and boza above) like fire cider, hard cider and water kefir.
Our conversation also works its way to wild v inoculated ferments and regular fermenting as a way to make meals in minutes. There are lots of breakfast options covered and you'll get a dose of Turkish and Scottish fermenting history as well as learning about a non-dairy, gluten-free, lectin-free fun alternative to dairy kefir.
Keep an eye on www.instagram.com/ancestralkitchenpodcast over the next week or so - we hope to share some of the fermentation recipes mentioned in this episode!
We'd love to continue the conversation. Come find us on Instagram:
Andrea is at Farm and Hearth
Alison is at Ancestral Kitchen
The podcast is at Ancestral Kitchen Podcast
Original Music, Episode Mixing and Post-Production by Robert Michael Kay
Get every episode summarized
Each time Ancestral Kitchen publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
Hosts & guests
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
More from Ancestral Kitchen
#131 - Behind the Scenes (The Parts You Don't Hear!)
Ancestral Kitchen
#130 - Are We Ancestral Enough Yet? A Conversation with Jaycie of Hazy River Hom...
Ancestral Kitchen
#129 - The Science Behind Properly Prepared Beans (and how to do it at home!)
Ancestral Kitchen
#128 - Unprocessed Foods: The Ancestral Pantry
Ancestral Kitchen