Fermentation: it’s ancient, it’s alive, and sometimes, it smells real funky. In this episode, we explore how the art of controlled rot transformed the way we eat, preserve, and flavour our food.

From Korea’s kimchi crocks to Bengal’s humble bowl of panta bhat, from cheesy corners of France to fizzy drinks made of rye and pineapple — we take you on a global journey of foods that got better by going bad.

🧫 Segment 1: A Controlled Rot – And Why We Love It
How fermentation started as survival and became a global culinary cornerstone.

🌶️ Segment 2: Asia’s Funky Foundations
India, Korea, Japan, and Indonesia: the fermented icons that built entire cuisines.

🧀 Segment 3: Europe’s Acidic Affection
Cheese, sourdough, kraut, and kvass — the continent’s microbial marvels.

🌎 Segment 4: America’s Modern Funk
Indigenous brews, spicy sauces, and the rise of kombucha culture.

🧪 Segment 5: Microbial Magic – The Science of Funk
The fermentation process, gut health benefits, and the unlikely foods that start with funk — like chocolate and coffee.

💡 Segment 6: Fermented Futures
The rebirth of an ancient tradition in the era of plant-based food and probiotics.

🔍 SEO Keywords: fermentation, fermented foods, probiotics, gut health, kimchi, miso, sourdough, kombucha, tempeh, panta bhat, ponkal bhaat, kvass, tepache, fermented drinks, fermented rice, food preservation, culinary science, traditional food, global fermentation, fermented food podcast

Music Credits- Music by Joe Alfaraby

https://youtu.be/GB50wr3sQ74

https://youtu.be/Jno-oleze6g?si=K2zynFQC3HhbhDQP