The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More by Sandor Ellix Katz

The most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold! Named by The New York Times as one of the 25 most influential cookbooks from the last 100 years, and with a foreword by Michael Pollan The ultimate guide for kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles and relishes, tempeh, koji, miso, sourdough and so much more! Packed with extensive resources and illustrations, this classic of food literature from fermentation expert Sandor Katz provides extensive wisdom on the concepts and processes behind fermentation. Readers will find detailed information on: • Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs • Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages • Sour tonic beverages, milk, plus grains and starchy tubers • Growing mold cultures • Using fermentation in agriculture, art, and energy production • Considerations for commercial enterprises Read more