Food Fermentation

Produced by Monica Rogozinski

Amanda Feifer, author of “Ferment Your Vegetables,” explains how she came to adore “the beautiful, imperfect, and far from sterile process that we call fermentation.” After years in the food industry, Feifer found her calling in these bacteria-heavy recipes. She began creating and consuming these foods to improve her own health and was so interested in learning more and sharing her passion that she created the blog

Fermentation is the process of creating cultures of healthy bacteria in food. Our body needs these bacteria; it’s in our DNA to eat and enjoy fermented food. Fermentation is an incredibly old process. People have been fermenting for thousands of years, but the generation before us lost touch with that aspect of our diet. Feifer has worked to bring it back, and has explained some of the health benefits she’s experienced by switching.

She loves to teach, hosting workshops all over Philadelphia and sometimes further out. This segment will expand on Feifer’s hows and whys of fermentation.

Ferments are inexpensive, healthy, and packed with flavor. All the most basic ferments need are some vegetables, salt, water, and time—but they can be so much more than that. To learn more, visit

Ferment Your Vegetables

Amanda Feifer, Phickle blogger and author of “Ferment Your Vegetables,” hosts a workshop on beet pickles. Try out the recipe for yourself!


Amanda Feifer, Phickle blogger and author of “Ferment Your Vegetables,” demonstrates, step-by-step, how to make Kombucha.

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