When humans go to space, whether they like it or not, microbes tag along. And if microbes can live in microgravity—probably more comfortably than humans—then perhaps fermented food too.

There have already been a few experiments to send fermented foods into orbit—like kimchi and wine. But there’s a difference between eating food that was fermented on Earth, and fermenting it in space. This is where people like Joshua Evans come in. Joshua leads the research group on Sustainable Food Innovation at the Danish Technical University’s Center for Biosustainability. Together with Maggie Coblentz and their team, Joshua was responsible for sending miso into outer space. That’s right, we’re talking about the traditional Japanese seasoning made with fermented soybeans and koji mold.

On this episode of Ferment Radio, we’ll walk you through all the steps needed to ferment in space. Why would anyone want to ferment miso in outer space in the first place?