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| Foreword | |
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| Acknowledgments | |
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| Introduction | |
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| Fermentation as a Coevolutionary Force | |
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| Bacteria: Our Ancestors and Coevolutionary Partners | |
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| Fermentation and Culture | |
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| Fermentation and Coevolution | |
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| Fermentation as a Natural Phenomenon | |
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| The War on Bacteria........13 | |
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| Cultivating a Biophilic Consciousness | |
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| Practical Benefits of Fermentation | |
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| The Preservation Benefits of Fermentation, and Their Limits | |
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| The Health Benefits of Fermented Foods | |
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| Fermentation as a Strategy for Energy Efficiency | |
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| The Extraordinary Flavors of Fermentation | |
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| Basic Concepts and Equipment | |
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| Substrates and Microbial Communities | |
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| Wild Fermentation Versus Culturing | |
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| Selective Environments | |
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| Community Evolution and Succession | |
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| Cleanliness and Sterilization | |
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| Cross-Contamination | |
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| Water | |
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| Salt | |
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| Darkness and Sunlight | |
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| Fermentation Vessels | |
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| Jar Method | |
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| Crock Method | |
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| Crock Lids | |
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| Different Crock Designs | |
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| Metal Vessels | |
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| Plastic Vessels | |
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| Wooden Vessels | |
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| Canoa | |
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| Gourds and Other Fruits as Fermentation Vessels | |
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| Baskets | |
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| Pit Fermentation | |
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| Pickle Presses | |
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| Vegetable Shredding Devices | |
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| Pounding Tools | |
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| Alcohol-Making Vessels and Air Locks | |
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| Siphons and Racking | |
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| Bottles and Bottling | |
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| Hydrometers | |
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| Thermometers | |
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| Cider and Grape Presses | |
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| Grain mills | |
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| Steamers | |
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| Incubation Chambers | |
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| Curing Chambers | |
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| Temperature Controllers | |
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| Masking Tape and Markers | |
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| Fermenting Sugars into Alcohol: Meads, Wines, and Ciders | |
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| Yeast | |
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| Simple Mead | |
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| Botanical Enhancements to Mead: T'ej and Ba�lche | |
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| Fruit and Flower Meads | |
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| Simple and Short Versus Dry and Aged | |
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| Continuous Starter Method | |
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| Herbal Elixir Meads | |
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| Wine from Grapes | |
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| Cider and Perry | |
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| Sugar-Based Country Wines | |
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| Alcoholic Beverages from Other Concentrated Sweeteners | |
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| Fermented Fruit Salads | |
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| Plant Sap Ferments | |
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| Carbonating Alcoholic Beverages | |
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| Mixed Source Legacy | |
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| Troubleshooting | |
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| Fermenting Vegetables (and Some Fruits Too) | |
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| Lactic Acid Bacteria | |
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| Vitamin C and Fermented Vegetables | |
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| Kraut-Chi Basics | |
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| Chop | |
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| Salt: Dry-Salting Versus Brining | |
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| Pounding or Squeezing Vegetables (or Soaking in a Brine) | |
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| Pack | |
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| How Long to Ferment? | |
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| Surface Molds and Yeasts | |
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| Which Vegetables Can Be Fermented? | |
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| Spicing | |
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| Sauerkraut | |
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| Kimchi | |
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| Chinese Pickling | |
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| Indian Pickling | |
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| Fermenting Hot Sauce, Relishes, Salsas, Chutneys, and Other Condiments | |
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| Himalayan Gundruk and Sinki | |
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| Considerations for Salt-Free Vegetable Ferments | |
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| Brining | |
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| Sour Pickles | |
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| Brining Mushrooms | |
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| Brining Olives | |
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| Dilly Beans | |
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| Lactic Acid Fermentations of Fruit | |
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| Kawal | |
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| Adding Starters to Vegetable Ferments | |
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| Liquid Forms of Vegetable Ferments: Beet and Lettuce Kvass, Cultured Cabbage Juice, Kaanji, and Salgam Suyu | |
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| Tsukemono: Japanese Pickling Styles | |
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| Cooking with Fermented Vegetables | |
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| Laphet (Fermented Tea Leaves) | |
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| Troubleshooting | |
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| Fermenting Sour Tonic Beverages | |
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| Carbonation | |
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| Ginger Beer with Ginger Bug | |
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| Kvass | |
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| Tepache and Alu� | |
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| Mabi/Mauby | |
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| Water Kefir (aka Tibicos) | |
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| Whey as a Starter | |
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| Roots Beer | |
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| Pru | |
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| Sweet Potato Fly | |
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| Inventive Soda Flavors | |
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| Smreka | |
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| Noni | |
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| Kombucha: Panacea or Peril? | |
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| Making Kombucha | |
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| Kombucha Candy: Nata | |
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| Jun | |
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| Vinegar | |
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| Shrub | |
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| Troubleshooting | |
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| Fermenting Milk | |
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| Raw Milk: Microbiology and Politics | |
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| Simple Clabbering | |
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| Yogurt | |
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| Kefir | |
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| Viili | |
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| Other Milk Cultures | |
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| Plant Origins of Milk Cultures | |
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| Cr�me Fra�che, Butter, and Buttermilk | |
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| Whey | |
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| Cheese | |
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| Factory Versus Farmstead Cheesemaking | |
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| Non-Dairy Milks, Yogurts, and Cheeses | |
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| Troubleshooting | |
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| Fermenting Grains and Starchy Tubers | |
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| Engrained Patterns | |
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| Soaking Grains | |
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| Sprouting | |
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| Rejuvelac | |
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| Porridges | |
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| Fermenting Oatmeal | |
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| Grits/Polenta | |
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| Atole Agrio | |
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| Millet Porridge | |
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| Sorghum Porridge | |
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| Rice Congeep | |
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| Old Bread Porridge | |
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| Potato Porridge | |
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| Poi | |
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| Cassava | |
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| SouthAmerican Cassava Breads | |
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| Fermenting Potatoes | |
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| Sourdough: Starting One and Maintaining It | |
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| Flatbreads/Pancakes | |
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| Sourdough Bread | |
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| Sour Rye Porridge Soup (Zur) | |
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| Sierra Rice | |
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| Hoppers/Appam | |
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| Kishk and Keckek el Fouqara | |
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| Fermenting Grains with Other Kinds of Foods | |
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| Fermenting Leftover Grains (and Starchy Tubers) | |
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| Troubleshooting | |
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| Fermenting Beers and Other Grain-Based Alcoholic Beverages | |
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| Wild Yeast Beers | |
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| Tesg�ino | |
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| Sorghum Beer | |
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| Merissa (Sudanese Toasted Sorghum Beer) | |
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| Asian Rice Brews | |
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| Basic Rice Beer | |
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| Sweet Potato Makgeolli | |
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| Millet Tongba | |
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| Sak� | |
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| Malting Barley | |
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| Simple Opaque Barley Beer | |
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| Cassava and Potato Beers | |
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| Beyond Hops: Beers with Other Herbs and Botanical Additives | |
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| Distillation | |
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| Growing Mold Cultures | |
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| Incubation Chambers for Growing Molds | |
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| Making Tempeh | |
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| Cooking with Tempeh | |
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| Propagating Tempeh Spores | |
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| Making Koji | |
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| Amazak� | |
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| Plant Sources of Mold Cultures | |
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| Troubleshooting | |
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| Fermenting Beans, Seeds, and Nuts | |
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| Cultured Seed and/or Nut Cheeses, P�t�s, and Milks | |
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| Acorns | |
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| Coconut Oil | |
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| Cacao, Coffee, and Vanilla Fermentation | |
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| Spontaneous Fermentation of Beans | |
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| Idli/DosaDhokla\Khaman | |
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| Aearaj� (Afro-Brazilian Fritters of Fermented Black-Eyed Peas) | |
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| Soybeans | |
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| Miso | |
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| Using Miso | |
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| Soy Sauce | |
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| Fermented Soy "Nuggets": Hamanatto and Douchi | |
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| Natto | |
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| Dawadawa and Related West African Fermented Seed Condiments | |
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| Fermenting Tofu | |
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| Troubleshooting | |
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| Fermenting Meat, Fish, and Eggs | |
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| Drying, Salting, Smoking, and Curing | |
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| Dry-Curing Basics | |
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| Brining: Corned Beef and Tongue | |
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| Dry-Cured Sausages | |
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| Fish Sauce | |
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| Pickled Fish | |
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| Fermenting Fish with Grains | |
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| Filipino Burong Isda and Balao-Balao | |
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| Japanese Nare Zushi | |
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| Fermenting Fish and Meat in Whey, Sauerkraut, and Kimchi | |
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| Fermenting Eggs | |
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| Cod Liver Oil | |
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| Burying Fish and Meat | |
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| High Meat | |
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| Meat and Fish Ethics | |
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| Considerations for Commercial Enterprises | |
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| Consistency | |
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| First Steps | |
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| Scaling Up | |
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| Codes, Regulations, and Licensing | |
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| Different Business Models: Farm-Based Operations, Diversification, and Specialization | |
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| Non-Food Applications of Fermentation | |
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| Agriculture | |
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| Bioremediation | |
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| Waste Management | |
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| Disposal of Human Bodies | |
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| Fiber and Building Arts | |
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| Energy Production | |
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| Medicinal Applications of Fermentation | |
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| Fermentation for Skin Care and Aromatherapy | |
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| Fermentation Art | |
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| Epilogue: A Cultural Revivalist Manifesto | |
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| Resources | |
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| Glossary | |
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| A Note on References | |
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| Books Cited | |
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| Endnotes | |
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| Index | |