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The Art of Fermentation
An In-depth Exploration of Essential Concepts and Processes from around the World

by Sandor Ellix Katz
Foreword by Michael Pollan

    "Sandor Katz has proven himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from around the world. A must-have in the libraries of anyone interested in food and nutrition."

    —Sally Fallon Morell, President, The Weston A. Price Foundation

With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…

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.

 

       
Jerri
 

Why I Love This Product

This was my first book on fermenting foods, and I have been so pleased that I refer friends and customers to it. It’s an easy introduction to fermented foods and drinks, covering many aspects of fermentation. There are recipes for pickles, yogurt, kimchi, kvass, kombucha, ginger beer, sourdough, and so much more. When I purchased this book years ago, I sent several emails to Sandor Katz with more questions, and surprisingly he answered! It was so reassuring to know I wasn’t alone on my adventure. This will be a wonderful addition to your kitchen recipe books, well-loved and well-used for years to come. My dog-eared copy sits in my book basket beneath my Cultures for Health workspace, readily available for customer service. It’s that good! Jerri, Customer Support Representative

 

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The Fermentation Bible Review by Roosterick
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Sandor's previous book on fermentation, "Wild Fermentation" was a wake up call. A call for people to take back their traditional foods from the giant commercial food processors. This book is a bible for home fermentors. An essential resource for anyone interested in preserving and enhancing food through the use of traditional fermentation techniques. (Posted on January 9, 2013)
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