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The Fermentation Revival

Duration:
28 minutes
First broadcast:
Sunday 15 April 2012

Since ancient times humans have harnessed the power of microbes to preserve food and enhance its flavours. Rich and complex food cultures have developed that use this power in a process called fermentation - making pickles, breads, wines and much, much more.

Sheila Dillon joins Sandor Katz - author and 'fermentation revivalist' - to find out more about the wonders of fermentation as well as our very relationship with these microbes.

Producer: Rich Ward.

  • Deborah Carr in her kefir-making facility

    Deborah Carr in her kefir-making facility

  • Sandor Ellix Katz

    Sandor Ellix Katz

    Photo by Sean Minteh.

  • Kefir grains

    Kefir grains

    Kefir grains are an example of a 'symbiotic community of bacteria and yeast' (SCOBY).

    Photo by Lou Preston.

  • Kefir Organisms

    Kefir Organisms

    Image courtesy of M. Kalab, Canadian Federal Department of Agriculture, Ottawa.

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