408: The secrets behind mankind's fascination with fermentation

<div>Throughout history, where there have been human beings, there has been <a href="https://foodmatterslive.com/podcast/is-fermentation-still-the-future-of-food-food-podcasts/">fermentation</a>.<br> <br> Human beings have a long-standing fascination with fermented foods, the question is: why?<br> <br> Fermented products are enjoying a huge boom at the moment, Kimchi, Kefir and Kombucha are all on the up.<br> <br> But that is just the tip of the iceberg. The truly interesting fact is something like a third of all food consumed by humans is fermented.<br> <br> Fermentation is used in the making of pickles, olives, bread, beer, wine, chocolate, coffee, vinegar, soy sauce – the list goes on.<br> <br> And we have been doing it for thousands of years.<br> <br> So, in this episode of the Food Matters Live podcast, we look at why humans ferment their food, find out about different fermentation methods, and ask what today’s <a href="https://foodmatterslive.com/article/the-ultimate-guide-to-food-innovation-courses-in-the-uk/">food innovators</a> are taking from this vast, rich tradition.<br> <br> <strong>Guests:<br> Simon Poffley, Founder, The Fermentarium<br> Eve Kalinik, Registered Nutritional Therapist, Author and Podcaster</strong> </div>