Fermented foods such as sauerkraut, yoghurt, kefir, as well as kimchi, miso and kombucha are more popular than ever. Whether you ferment it yourself or enjoy it in a top restaurant, fermented food is all the rage. But what exactly happens during fermentation, what reactions take place and how long have these processes been used? Do fermented products have a particular impact on our health? And what are the benefits of “precision fermentation” for our future diet? Presenter Peer Kittel and student Jule Wäntig discuss these and other questions with food chemist Prof. Thomas Henle from Dresden University of Technology.

The episode on Spotify
The episode on Castbox
The episode on Amazon Podcasts
The episode at Apple Podcasts

All podcast episodes