The Art of Fermentation An In Depth Exploration of Essential Concepts and Processes From

The most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold!

Named by
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

Whether you’re a first timer making your first batch of sauerkraut or yogurt, or you’re an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.

"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."—<
<**Winner of the James Beard Foundation Book Award**

Product details

• Authors: Sandor Ellix Katz, Katz Sandor Ellix, Michael Pollan
• Publisher: CHELSEA GREEN PUBLISHING HOUSE
• Content: Book
• Product form: Hardback
• Publication date: 14.05.2012
• Subject: Guides > Food & drink
• EAN: 9781603582865
• ISBN: 978-1-60358-286-5
• Pages: 528
• Dimensions (packing): 19 x 25 x 4.5 cm
• Subjects: Kochen: Gesundheit und Vollwertkost, cooking, vegetarian, Kochen: Konservieren und Einfrieren, Kochen / Einmachen, Einlegen, Einkochen, Konservierung (Lebensmittel), Konserve, COOKING / Reference, COOKING / Methods / Canning & Preserving, Health, cookbook, Food Science, Cookbooks, fermented vegetables, homesteading books, fermented food, fermenting book, fermentation book, pickling book, fermentation cookbook, canning books, preserving books, preserving food book, canning and preserving books, food preservation book, pickling and fermenting for beginners, fermentation books, fermentation recipe book, wild fermentation book, fermenting cookbook, pickling and fermenting cookbook, home preserving book, fermented foods cookbook