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.