The Fermentation Revival
from The Food Programme Hosted by BBC Radio 4
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.
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How long is this episode of The Food Programme?
This episode is 27 minutes long.
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This episode was published on April 16, 2012.
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