The Art of Fermentation With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More
The Art of Fermentation With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More by Sandor Ellix Katz is an illustrated edition published by Chelsea Green Publishing on May 14, 2012. This comprehensive guide covers a wide range of fermentation techniques, providing readers with insights into the processes involved in creating various fermented foods and beverages, including sauerkraut, kombucha, kimchi, and more.
In this extensive 498-page resource, readers will discover detailed instructions on fermenting a variety of ingredients, from vegetables and grains to meats and dairy. The book also explores the science behind fermentation, offering practical information on safety, preservation techniques, and troubleshooting. With its focus on natural foods and health, this guide serves both beginners and experienced practitioners looking to deepen their understanding of fermentation methods and applications.
Official synopsis Publisher
The most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold!
Named by The New York Times as one of the 25 most influential cookbooks from the last 100 years, and with a foreword by Michael Pollan
The ultimate guide for kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles and relishes, tempeh, koji, miso, sourdough and so much more! Packed with extensive resources and illustrations, this classic of food literature from fermentation expert Sandor Katz provides extensive wisdom on the concepts and processes behind fermentation.
Readers will find detailed information on:
• Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs
• Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages
• Sour tonic beverages, milk, plus grains and starchy tubers
• Growing mold cultures
• Using fermentation in agriculture, art, and energy production
• Considerations for commercial enterprises
Whether you’re a first timer making your first batch of sauerkraut or yogurt, or you’re an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.
“The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.”—The New York Times
**Winner of the James Beard Foundation Book Award**
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