The Art of Fermentation

New York Times Bestseller

By: Sandor Ellix Katz

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Hardcover | 14 January 2012

At a Glance

Hardcover
528 Pages

Dimensions(cm)
25 x 18.5 x 4.5

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Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times

'...The high priest of fermentation theory' the Guardian

'Sandor Katz's teachings and writings on fermentation have changed lives around the world.' Dan Saladino, The Food Programme BBC

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

International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide

New York Times bestseller The Art of Fermentation is the only fermentation guide you'll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone.

With beautiful illustrations and extended references you will find details on making:

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
growing mold cultures
Kimchi, kraut
kombucha, kefir

Sandor Katz's award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!

Industry Reviews

"Sandor Katz is the master of fermentation. His new book is the definitive manual of 'permaculture cuisine'... a compendious masterwork that teaches both basic and advanced techniques of these kinds of 'live-culture' alchemy" Permaculture magazine "A fascinating exploration of food culture and history, as well as a how-to manual for every type of fermentation you could probably imagine" Juno magazine

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Foreword	p. xi
Acknowledgments	p. xv
Introduction	p. xvii
Fermentation as a Coevolutionary Force	p. 1
Bacteria: Our Ancestors and Coevolutionary Partners	p. 1
Fermentation and Culture	p. 6
Fermentation and Coevolution	p. 10
Fermentation as a Natural Phenomenon	p. 12
The War on Bacteria........13
Cultivating a Biophilic Consciousness	p. 14
Practical Benefits of Fermentation	p. 17
The Preservation Benefits of Fermentation, and Their Limits	p. 18
The Health Benefits of Fermented Foods	p. 21
Fermentation as a Strategy for Energy Efficiency	p. 32
The Extraordinary Flavors of Fermentation	p. 33
Basic Concepts and Equipment	p. 37
Substrates and Microbial Communities	p. 37
Wild Fermentation Versus Culturing	p. 38
Selective Environments	p. 39
Community Evolution and Succession	p. 41
Cleanliness and Sterilization	p. 41
Cross-Contamination	p. 43
Water	p. 44
Salt	p. 44
Darkness and Sunlight	p. 46
Fermentation Vessels	p. 47
Jar Method	p. 48
Crock Method	p. 49
Crock Lids	p. 51
Different Crock Designs	p. 52
Metal Vessels	p. 53
Plastic Vessels	p. 53
Wooden Vessels	p. 54
Canoa	p. 55
Gourds and Other Fruits as Fermentation Vessels	p. 55
Baskets	p. 56
Pit Fermentation	p. 56
Pickle Presses	p. 58
Vegetable Shredding Devices	p. 58
Pounding Tools	p. 59
Alcohol-Making Vessels and Air Locks	p. 59
Siphons and Racking	p. 60
Bottles and Bottling	p. 61
Hydrometers	p. 63
Thermometers	p. 63
Cider and Grape Presses	p. 63
Grain mills	p. 64
Steamers	p. 64
Incubation Chambers	p. 64
Curing Chambers	p. 66
Temperature Controllers	p. 66
Masking Tape and Markers	p. 67
Fermenting Sugars into Alcohol: Meads, Wines, and Ciders	p. 69
Yeast	p. 71
Simple Mead	p. 72
Botanical Enhancements to Mead: T'ej and Baälche	p. 74
Fruit and Flower Meads	p. 76
Simple and Short Versus Dry and Aged	p. 77
Continuous Starter Method	p. 79
Herbal Elixir Meads	p. 79
Wine from Grapes	p. 82
Cider and Perry	p. 84
Sugar-Based Country Wines	p. 86
Alcoholic Beverages from Other Concentrated Sweeteners	p. 87
Fermented Fruit Salads	p. 88
Plant Sap Ferments	p. 88
Carbonating Alcoholic Beverages	p. 91
Mixed Source Legacy	p. 92
Troubleshooting	p. 92
Fermenting Vegetables (and Some Fruits Too)	p. 95
Lactic Acid Bacteria	p. 96
Vitamin C and Fermented Vegetables	p. 97
Kraut-Chi Basics	p. 97
Chop	p. 98
Salt: Dry-Salting Versus Brining	p. 99
Pounding or Squeezing Vegetables (or Soaking in a Brine)	p. 100
Pack	p. 101
How Long to Ferment?	p. 102
Surface Molds and Yeasts	p. 103
Which Vegetables Can Be Fermented?	p. 105
Spicing	p. 109
Sauerkraut	p. 110
Kimchi	p. 112
Chinese Pickling	p. 114
Indian Pickling	p. 116
Fermenting Hot Sauce, Relishes, Salsas, Chutneys, and Other Condiments	p. 117
Himalayan Gundruk and Sinki	p. 118
Considerations for Salt-Free Vegetable Ferments	p. 118
Brining	p. 120
Sour Pickles	p. 123
Brining Mushrooms	p. 125
Brining Olives	p. 126
Dilly Beans	p. 127
Lactic Acid Fermentations of Fruit	p. 128
Kawal	p. 131
Adding Starters to Vegetable Ferments	p. 132
Liquid Forms of Vegetable Ferments: Beet and Lettuce Kvass, Cultured Cabbage Juice, Kaanji, and Salgam Suyu	p. 135
Tsukemono: Japanese Pickling Styles	p. 137
Cooking with Fermented Vegetables	p. 142
Laphet (Fermented Tea Leaves)	p. 142
Troubleshooting	p. 142
Fermenting Sour Tonic Beverages	p. 147
Carbonation	p. 148
Ginger Beer with Ginger Bug	p. 150
Kvass	p. 151
Tepache and Aluá	p. 153
Mabi/Mauby	p. 154
Water Kefir (aka Tibicos)	p. 155
Whey as a Starter	p. 160
Roots Beer	p. 161
Pru	p. 162
Sweet Potato Fly	p. 163
Inventive Soda Flavors	p. 164
Smreka	p. 165
Noni	p. 166
Kombucha: Panacea or Peril?	p. 167
Making Kombucha	p. 169
Kombucha Candy: Nata	p. 174
Jun	p. 175
Vinegar	p. 175
Shrub	p. 177
Troubleshooting	p. 177
Fermenting Milk	p. 181
Raw Milk: Microbiology and Politics	p. 183
Simple Clabbering	p. 185
Yogurt	p. 186
Kefir	p. 192
Viili	p. 196
Other Milk Cultures	p. 197
Plant Origins of Milk Cultures	p. 199
Crème Fraîche, Butter, and Buttermilk	p. 200
Whey	p. 201
Cheese	p. 202
Factory Versus Farmstead Cheesemaking	p. 205
Non-Dairy Milks, Yogurts, and Cheeses	p. 207
Troubleshooting	p. 208
Fermenting Grains and Starchy Tubers	p. 211
Engrained Patterns	p. 212
Soaking Grains	p. 218
Sprouting	p. 219
Rejuvelac	p. 220
Porridges	p. 220
Fermenting Oatmeal	p. 221
Grits/Polenta	p. 221
Atole Agrio	p. 223
Millet Porridge	p. 224
Sorghum Porridge	p. 224
Rice Congeep	p. 225
Old Bread Porridge	p. 225
Potato Porridge	p. 225
Poi	p. 226
Cassava	p. 227
SouthAmerican Cassava Breads	p. 229
Fermenting Potatoes	p. 230
Sourdough: Starting One and Maintaining It	p. 231
Flatbreads/Pancakes	p. 236
Sourdough Bread	p. 237
Sour Rye Porridge Soup (Zur)	p. 238
Sierra Rice	p. 240
Hoppers/Appam	p. 241
Kishk and Keckek el Fouqara	p. 243
Fermenting Grains with Other Kinds of Foods	p. 244
Fermenting Leftover Grains (and Starchy Tubers)	p. 244
Troubleshooting	p. 244
Fermenting Beers and Other Grain-Based Alcoholic Beverages	p. 247
Wild Yeast Beers	p. 248
Tesgüino	p. 250
Sorghum Beer	p. 253
Merissa (Sudanese Toasted Sorghum Beer)	p. 256
Asian Rice Brews	p. 261
Basic Rice Beer	p. 262
Sweet Potato Makgeolli	p. 264
Millet Tongba	p. 265
Saké	p. 266
Malting Barley	p. 268
Simple Opaque Barley Beer	p. 270
Cassava and Potato Beers	p. 271
Beyond Hops: Beers with Other Herbs and Botanical Additives	p. 273
Distillation	p. 275
Growing Mold Cultures	p. 279
Incubation Chambers for Growing Molds	p. 281
Making Tempeh	p. 284
Cooking with Tempeh	p. 290
Propagating Tempeh Spores	p. 291
Making Koji	p. 296
Amazaké	p. 299
Plant Sources of Mold Cultures	p. 301
Troubleshooting	p. 305
Fermenting Beans, Seeds, and Nuts	p. 309
Cultured Seed and/or Nut Cheeses, Pâtés, and Milks	p. 310
Acorns	p. 310
Coconut Oil	p. 311
Cacao, Coffee, and Vanilla Fermentation	p. 312
Spontaneous Fermentation of Beans	p. 313
Idli/Dosa DhoklaKhaman	p. 314
Aearajé (Afro-Brazilian Fritters of Fermented Black-Eyed Peas)	p. 315
Soybeans	p. 319
Miso	p. 318
Using Miso	p. 323
Soy Sauce	p. 325
Fermented Soy "Nuggets": Hamanatto and Douchi	p. 327
Natto	p. 328
Dawadawa and Related West African Fermented Seed Condiments	p. 331
Fermenting Tofu	p. 333
Troubleshooting	p. 335
Fermenting Meat, Fish, and Eggs	p. 337
Drying, Salting, Smoking, and Curing	p. 339
Dry-Curing Basics	p. 341
Brining: Corned Beef and Tongue	p. 344
Dry-Cured Sausages	p. 345
Fish Sauce	p. 352
Pickled Fish	p. 354
Fermenting Fish with Grains	p. 355
Filipino Burong Isda and Balao-Balao	p. 356
Japanese Nare Zushi	p. 358
Fermenting Fish and Meat in Whey, Sauerkraut, and Kimchi	p. 359
Fermenting Eggs	p. 361
Cod Liver Oil	p. 362
Burying Fish and Meat	p. 363
High Meat	p. 366
Meat and Fish Ethics	p. 367
Considerations for Commercial Enterprises	p. 369
Consistency	p. 370
First Steps	p. 373
Scaling Up	p. 375
Codes, Regulations, and Licensing	p. 378
Different Business Models: Farm-Based Operations, Diversification, and Specialization	p. 383
Non-Food Applications of Fermentation	p. 387
Agriculture	p. 387
Bioremediation	p. 396
Waste Management	p. 398
Disposal of Human Bodies	p. 401
Fiber and Building Arts	p. 401
Energy Production	p. 407
Medicinal Applications of Fermentation	p. 409
Fermentation for Skin Care and Aromatherapy	p. 411
Fermentation Art	p. 412
Epilogue: A Cultural Revivalist Manifesto	p. 415
Resources	p. 419
Glossary	p. 435
A Note on References	p. 439
Books Cited	p. 443
Endnotes	p. 451
Index	p. 481
Table of Contents provided by Ingram. All Rights Reserved.

The Art of Fermentation

New York Times Bestseller

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

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