In this episode, we chat with Karl Tessendorf, a writer, recipe developer, author and baker. He fell in love with bread 4 years ago and he’s been baki...

We are back for Season 2 of the Fermented Podcast. We kick off with one of my personal favourite fermented products.  Kombucha or ‘booch’ as it is aff...

Of all the fermented foods and beverages kombucha is possibly the weirdest and most difficult to get your head around. The very idea of fermented tea ...

Hey all you Fermenters, this is Murray Slater, Fermented founder and podcast host. It has been an incredible first year for us at Fermented.  We set o...

We had the great pleasure to sit down with Glen Bryant, founder and marketing genius behind Six Dogs Distillery, one of South Africa’s most successful...

I  somewhat crazily decided to invite two feisty Ladies to engage in a debate that has been going on since the dawn of fermentation and has divided co...

Che Gourmet, a business that started 4 years ago when owner and Queen of Kimchi Ché Upton returned from travelling the world. Ché Gourmet produces a r...

Cheese glorious cheese. One of the most universally loved fermented foods. In this podcast we are privilege to to talk to Kobus Mulder, a legend of ch...

The blue agave plant takes eight years to mature in the heat of the semi arid  desert. It looks like a cactus yet it’s a member of the lily family, pr...

Bread has always been the symbolism for sharing and community through many religions and cultures. It is argued that this fermented product was the ve...