Wild Fermentation
A Do-It-Yourself Guide to Cultural Manipulation
Published on 29. November 2014
64 pages
978-1-62106-117-5 (ISBN)
Description
A classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate-in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?
More details
Person
Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003) - which Newsweek called "the fermenting bible" - in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Most recently, with a decade more experience behind him, producing The Art of Fermentation gave him the opportunity to share a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).
Content
- Front Cover
- Copyright
- Contents
- Introduction
- Sauerkraut
- Miso
- Amazake
- Sourdough Bread
- Injera
- Ethiopian Honey Wine
- Vinegar
- Yogurt
- Tara, Kefir, & related dairyferments
- Buttermilk
- Sour Cream
- Cheese
- Tempeh
- Brine Pickles
- Capers
- Kimchi
- Chocolate
- Compost
- Agitation: a political note
- Annotation: a historical note
- Information: a bibliographical note
- About the author
