THE ART OF FERMENTATION

An in-depth exploration of essential concepts and processes from around the world

by SANDOR ELLIX KATZ with foreword by Michael Pollan

See other books on Fermenting Food click here

New hardcover book, 502 pages, published 2012.

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 full-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 - book of its kind

Contents include:

• 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 mould cultures
• Fermenting beans, seeds and nuts
• Fermenting meat, fish and eggs
• Considerations for commercial enterprises
• Non-food applications of fermentation
• Resources, glossary, bibliography, index

About the author

Sandor Ellix Katz (aka Sandorkraut) is a culinary author, DIY food activist and a self-described 'fermentation fetishist'. His explorations in fermentation developed out of overlapping interests in cooking, nutrition and gardening. A long-term HIV/AIDS survivor, Katz considers fermented foods to be an important part of his healing. He has taught hundreds of food fermentation workshops around the United States and his book Wild Fermentation has been called a classic, "the bible for people embarking on DIY projects like sourdough or sauerkraut" , and "especially notorious for getting people excited about fermenting food"

A native of New York City, the author is a resident steward of Short Mountain Sanctuary, a queer, off-the-grid intentional community in the wooded hills of Tennessee.

For more Permaculture books by Bill Mollison and others click here

The Art of Fermentation by Sandor Ellix Katz