Stories of tempe, tuak, kecap, cacao, and arak from across Indonesia. Written, tasted, and talked about by the Fermenusa community.
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Indonesia's tropical climate makes it rich in fermentation. Almost every region has its own foods and drinks.
Indonesia has many fermented foods because its tropical climate supports the growth of microorganisms.
Indonesia also has a tradition of fermented drinks, a cultural heritage passed down through generations.
Conversations with artisans, chefs, researchers, and enthusiasts about Nusantara fermented products, hosted by @kangharnaz.
From the Fermenusa hampers: work by local artisans worth knowing more widely.
Bittersweet Festival, culture tours, and discussions in cities across Indonesia.
One fermented product per episode, with artisans, chefs, and researchers.
Have a story about grandma's tempe or village arak? Send it to this blog.
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