Miso kimchi? Black radishes? Purple Kombucha? In this episode, Rachel navigates the Baltimore fermentation scene with founders and fermenters at Hex Ferments, Maryland-based food alchemists, dedicated to sourcing from local and organic farmers. They talk about their journey as artists into the world of krauts, kimchi, and kombucha, and their innovative take on classic fermented foods to help introduce new customers to the world of fermentation and gut health. To find out more about Hex Ferments, check out hexferments.com.
Publié le par info@HeritageRadioNetwork.org (Heritage Radio Network)
© 2016 Heritage Radio Network 113116
Les podcasts externes de ce site sont récupérés à partir de liens publics (Feed XML/RSS) qui nous ont été fournis par nos utilisateurs ainsi que des partenaires. Ce podcast m'appartient.