The Art of Fermentation
August 13, 2019 9:19 AM - by Sandor Ellix Katz - Subscribe

"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.
Here's the author's short version.
posted by aniola (3 comments total) 5 users marked this as a favorite
 
I've been a big fan of Sandor Katz ever since I stumbled on his book Revolution Will Not Be Microwaved. I could not resist that title when I saw it at a bookstore and after that I was hooked. While I like his book Wild Fermentation a lot (which is sort of an intermediate form between Art... and Basic Fermentation) Art of Fermentation is really his magnum opus. Highly detailed but still retaining his very accessible conversational writing style. His gentle encouragement got me trying all manner of fermented goodness, sometimes with great success (kimchi, sourdough, ginger beer, yogurt, vinegar) and some less so (kombucha).
posted by Ashwagandha at 7:20 AM on August 14 [1 favorite]


What a great book, thanks. And isn't microcosm publishing a wonderful resource.

I read a novel of literal ferment last year which was mind-expanding, if not blowing - Robin Sloan's Sourdough, it covers a bit of ground and from what I recall is mostly about positive possible food futures.
posted by unearthed at 1:57 AM on August 15 [1 favorite]


I've owned this book for years and continually reference it as a resource for all things fermentation. I've recommended this book to many people over the 5 years I've owned it.
posted by thebotanyofsouls at 4:41 PM on August 21


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