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Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes from Around the World

ISBN-10: 160358286X

ISBN-13: 9781603582865

Edition: 2012

Authors: Sandor Ellix Katz, Michael Pollan

List price: $39.95
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Description:

The Art of Fermentationis 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 full-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.
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Book details

List price: $39.95
Copyright year: 2012
Publisher: Chelsea Green Publishing
Publication date: 5/14/2012
Binding: Hardcover
Pages: 528
Size: 7.50" wide x 10.00" long x 1.75" tall
Weight: 2.860
Language: English

Author of Wild Fermentation (book version, 9781931498234) and The Revolution Will Not Be Microwaved (9781933392110), both published by Chelsea Green.

Michael Pollan is a contributing writer for "The New York Times Magazine" as well as a contributing editor at "Harper's" magazine. He is the author of two prizewinning books: "Second Nature: A Gardener's Education" & "A Place of My Own: The Education of an Amateur Builder". Pollan lives in Connecticut with his wife & son.

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