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Adventures in... Fermentation

Adventures in... Fermentation

By: Dr Johnny Drain
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 Where does rot end and revelation begin? In Adventures in Fermentation, scientist-chef Dr Johnny Drain explores the fizzing frontier where microbes transform food, flavour and the future. Each week he swaps stories and experiments with chefs, scientists, artists and other oddballs—revealing how bacteria, yeasts and moulds shape culture, climate, medicine and taste. Expect sharp science, global tales, recipe tips and the occasional explosive pickle. Pull up a jar, hit subscribe, and dive in.Dr Johnny Drain Art Cooking Food & Wine
Episodes
  • Dr Emily Leeming - Gut Feeling: From Superyachts to the Science of Microbes

    Dr Emily Leeming - Gut Feeling: From Superyachts to the Science of Microbes
    Jun 27 2025

    Dietitian and microbiome scientist Dr. Emily Leeming joins Dr. Johnny Drain to talk bugs, brains, and breakfast. From private cheffing at sea to decoding the gut at King’s College London, they dive into leaky guts, making fibre sexy, and the future of fermented foods.


    From superyacht chef to microbiome scientist — Dr. Emily Leeming has seen food from both sides of the pass. In this episode, she joins fermentation expert Dr. Johnny Drain to explore the gut-brain connection, sexy fibre, and whether kefir really is better than kombucha.

    Emily is a dietitian and researcher at King’s College London, where she investigates how diet impacts mental health, cognition, and the gut microbiome. Expect science, anecdotes, and lots of good bugs.

    In this episode:

    • The myth of leaky gut syndrome
    • How dietary fibre shapes your microbes and mood
    • Why kefir has the scientific edge
    • What it means to eat joyfully, not fearfully
    • Translating research into real-life eating
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    50 mins
  • Jeremy Umansky - Koji Alchemy: Mold, Magic & Microbes

    Jeremy Umansky - Koji Alchemy: Mold, Magic & Microbes
    May 30 2025

    Chef and koji wizard Jeremy Umansky joins Dr. Johnny Drain to talk moldy magic. From the birth of Koji Alchemy to building Larder in Cleveland, they dig into food futures, microbial muses, and why fermentation is always a team sport.
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    1 hr and 1 min
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