Book Title: The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
Publisher: Chelsea Green Publishing
Author: Sandor Ellix Katz
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- Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
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- The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea
- Sauer Stick - Solid Hevea Wood Vegetable Pounder and Tamper For Mason Jar Fermentation, Kimchi, Sauerkraut - Fits Ball, Kerr, Bernardin Canning Jars as well as Fido Jars and Ceramic Crocks
- Masontops Complete Mason Jar Fermentation Kit - Glass Weights, Vegetable Pounder and Silicone Airlocks - Wide Mouth
- The Joy of Pickling, 3rd Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information―how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.
Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first―and only―of its kind.