Fermentation: Food That Fizzes

Much of the food and drink produced on Arran starts with fermentation – food that fizzes.  The ones made to a commercial scale include beer and whisky, which are obvious enough.  But there’s bread, cheeses, pickles, chocolate and then there’s a community of obsessed home-producers who love nothing better than their own kombucha, kefir and yoghurt, sauerkraut and kimchi.

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