From the battlefields of ancient Japan to the emergency stink zones of contemporary Melbourne, it turns out fermentation has a pretty wild story to tell.
Quiz Answers
Question 1.
Which campus in Melbourne was evacuated because of a stinky durian?
RMIT
Question 2.
Name four fermented foods we’ve mentioned in today’s Nomcast
Sauerkraut, yoghurt, salami, kombucha, kimchi, tempeh, sourdough, preserved fish, cheese, nattō
Question 3.
Who is said to have accidentally invented nattō?
Minamoto No Yoshiie
Question 4.
What’s the name of the culture you put in tea to make Kombucha?
SCOBY - Symbiotic Community of Bacteria and Yeast
Question 5.
What three things are released when bacteria breaks down the sugars in a piece of fruit?
Gas, acid or alcohol
Question 6.
What do you add to sauerkraut to help it ferment?
Salt
Sources
‘A Rotting Durian Fruit Prompted a Gas Leak Scare and Evacuations on Melbourne College Campus’ by Laingee Barron, Time, April 30, 2018.
‘Why Does the Durian Fruit Smell So Terrible?’ by Joseph Stromberg, Smithsonian, November 30, 2012.
'Nutrition and Physical Degeneration' by Weston A Price.
‘Nattō: These Pungent Soy Beans are Coated in Probiotic Slime’ by James Rudd, Gastro Obscura.
‘Kombucha 101: Demystifying the Past Present and Future of the Fermented Tea Drink’ by Christina Troitinto in Forbes, February 1, 2017.
Credits
This episode was narrated and produced by Alice Zaslavsky.
The Brine Time Solutions ad was voiced by Courtney Glass.
Writer: Sam West.
Editor: Sam Lowe.
Recording: Tender Trap Studios, Melbourne.
Curriculum Specialist: Beverley Laing.
Logo design: Love + Money.
Funding: Hort Innovation.
Share this episode with a friend
