The Art of Fermentation

Discover the most comprehensive guide to fermentation ever published. Learn about the processes behind fermentation and get the practical information you need to make sauerkraut, yogurt, and much more. Author Sandor Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and economics. Readers will find detailed information on fermenting vegetables, alcohol, milk, grains, beans, seeds, nuts, fish and meat, as well as growing mold cultures and using fermentation in agriculture, art, and energy production. This book provides essential wisdom for food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation.