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.


Fermentation guru, Sandor Katz says, “Microscopic organisms – our ancestors and allies – transform food and extend its usefulness.  Fermentation is found throughout human cultures.  Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy”.

This episode is a re-edit of the one one that appeared back in June.  The commitment and enthusiasm of the people who spend their lives fermenting food and drink on Arran are obvious. I explore the natural process of fermentation that unites them and Lactobacillus – spawn of the devil to some, embraced by others.


Callum Chaplin – Bellevue Cheese Co, Blackwaterfoot. (A Taste of Arran).
George Grassie – Blackwaterfoot Bakehouse.
Graham Omand – Arran Distillery, Lochranza.
Joseph Pawłowicz – Isle of Arran Brewery, Brodick.
Sean Sharkie – who works with George, but enjoys food he ferments himself.

Thanks guys. It wouldn’t have happened without you.


“RetroFuture”, “ZigZag” and “Shadowlands-Breath” Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/