Fermenting and Pickling 101

from All Of It with Alison Stewart · host WNYC

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. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

What this episode covers

Ever wanted to get into fermenting? Here's how you can start.

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Fermenting and Pickling 101

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This episode is 26 minutes long.

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This episode was published on February 7, 2025.

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