The art of fermentation an in-depth exploration of essential concepts and processes from around the world

"'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 yogur...

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Main Author: Katz, Sandor Ellix, 1962-
Format: Books Print Book
Language: English
Published: White River Junction, Vt. : Chelsea Green Pub., c2012.
Subjects:
Table of Contents:
  • Fermentation as a Coevolutionary Force
  • Practical Benefits of Fermentation
  • Basic Concepts and Equipment
  • Fermenting Sugars into Alcohol: Meads, Wines, and Ciders
  • Fermenting Vegetables (and Some Fruits Too)
  • Fermenting Sour Tonic Beverages
  • Fermenting Milk
  • Fermenting Grains and Starchy Tubers
  • Fermenting Beers and Other Grain-Based Alcoholic Beverages
  • Growing Mold Cultures
  • Fermenting Beans, Seeds, and Nuts
  • Fermenting Meat, Fish, and Eggs
  • Considerations for Commercial Enterprises
  • Non-Food Applications of Fermentation
  • Epilogue: A Cultural Revivalist Manifesto.