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

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  • Format: Hardcover
  • Copyright: 2012-05-14
  • Publisher: Chelsea Green Pub Co

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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.

Table of Contents

Forewordp. xi
Acknowledgmentsp. xv
Introductionp. xvii
Fermentation as a Coevolutionary Forcep. 1
Bacteria: Our Ancestors and Coevolutionary Partnersp. 1
Fermentation and Culturep. 6
Fermentation and Coevolutionp. 10
Fermentation as a Natural Phenomenonp. 12
The War on Bacteria........13
Cultivating a Biophilic Consciousnessp. 14
Practical Benefits of Fermentationp. 17
The Preservation Benefits of Fermentation, and Their Limitsp. 18
The Health Benefits of Fermented Foodsp. 21
Fermentation as a Strategy for Energy Efficiencyp. 32
The Extraordinary Flavors of Fermentationp. 33
Basic Concepts and Equipmentp. 37
Substrates and Microbial Communitiesp. 37
Wild Fermentation Versus Culturingp. 38
Selective Environmentsp. 39
Community Evolution and Successionp. 41
Cleanliness and Sterilizationp. 41
Cross-Contaminationp. 43
Waterp. 44
Saltp. 44
Darkness and Sunlightp. 46
Fermentation Vesselsp. 47
Jar Methodp. 48
Crock Methodp. 49
Crock Lidsp. 51
Different Crock Designsp. 52
Metal Vesselsp. 53
Plastic Vesselsp. 53
Wooden Vesselsp. 54
Canoap. 55
Gourds and Other Fruits as Fermentation Vesselsp. 55
Basketsp. 56
Pit Fermentationp. 56
Pickle Pressesp. 58
Vegetable Shredding Devicesp. 58
Pounding Toolsp. 59
Alcohol-Making Vessels and Air Locksp. 59
Siphons and Rackingp. 60
Bottles and Bottlingp. 61
Hydrometersp. 63
Thermometersp. 63
Cider and Grape Pressesp. 63
Grain millsp. 64
Steamersp. 64
Incubation Chambersp. 64
Curing Chambersp. 66
Temperature Controllersp. 66
Masking Tape and Markersp. 67
Fermenting Sugars into Alcohol: Meads, Wines, and Cidersp. 69
Yeastp. 71
Simple Meadp. 72
Botanical Enhancements to Mead: T'ej and Baälchep. 74
Fruit and Flower Meadsp. 76
Simple and Short Versus Dry and Agedp. 77
Continuous Starter Methodp. 79
Herbal Elixir Meadsp. 79
Wine from Grapesp. 82
Cider and Perryp. 84
Sugar-Based Country Winesp. 86
Alcoholic Beverages from Other Concentrated Sweetenersp. 87
Fermented Fruit Saladsp. 88
Plant Sap Fermentsp. 88
Carbonating Alcoholic Beveragesp. 91
Mixed Source Legacyp. 92
Troubleshootingp. 92
Fermenting Vegetables (and Some Fruits Too)p. 95
Lactic Acid Bacteriap. 96
Vitamin C and Fermented Vegetablesp. 97
Kraut-Chi Basicsp. 97
Chopp. 98
Salt: Dry-Salting Versus Briningp. 99
Pounding or Squeezing Vegetables (or Soaking in a Brine)p. 100
Packp. 101
How Long to Ferment?p. 102
Surface Molds and Yeastsp. 103
Which Vegetables Can Be Fermented?p. 105
Spicingp. 109
Sauerkrautp. 110
Kimchip. 112
Chinese Picklingp. 114
Indian Picklingp. 116
Fermenting Hot Sauce, Relishes, Salsas, Chutneys, and Other Condimentsp. 117
Himalayan Gundruk and Sinkip. 118
Considerations for Salt-Free Vegetable Fermentsp. 118
Briningp. 120
Sour Picklesp. 123
Brining Mushroomsp. 125
Brining Olivesp. 126
Dilly Beansp. 127
Lactic Acid Fermentations of Fruitp. 128
Kawalp. 131
Adding Starters to Vegetable Fermentsp. 132
Liquid Forms of Vegetable Ferments: Beet and Lettuce Kvass, Cultured Cabbage Juice, Kaanji, and Salgam Suyup. 135
Tsukemono: Japanese Pickling Stylesp. 137
Cooking with Fermented Vegetablesp. 142
Laphet (Fermented Tea Leaves)p. 142
Troubleshootingp. 142
Fermenting Sour Tonic Beveragesp. 147
Carbonationp. 148
Ginger Beer with Ginger Bugp. 150
Kvassp. 151
Tepache and Aluáp. 153
Mabi/Maubyp. 154
Water Kefir (aka Tibicos)p. 155
Whey as a Starterp. 160
Roots Beerp. 161
Prup. 162
Sweet Potato Flyp. 163
Inventive Soda Flavorsp. 164
Smrekap. 165
Nonip. 166
Kombucha: Panacea or Peril?p. 167
Making Kombuchap. 169
Kombucha Candy: Natap. 174
Junp. 175
Vinegarp. 175
Shrubp. 177
Troubleshootingp. 177
Fermenting Milkp. 181
Raw Milk: Microbiology and Politicsp. 183
Simple Clabberingp. 185
Yogurtp. 186
Kefirp. 192
Viilip. 196
Other Milk Culturesp. 197
Plant Origins of Milk Culturesp. 199
Crème Fraîche, Butter, and Buttermilkp. 200
Wheyp. 201
Cheesep. 202
Factory Versus Farmstead Cheesemakingp. 205
Non-Dairy Milks, Yogurts, and Cheesesp. 207
Troubleshootingp. 208
Fermenting Grains and Starchy Tubersp. 211
Engrained Patternsp. 212
Soaking Grainsp. 218
Sproutingp. 219
Rejuvelacp. 220
Porridgesp. 220
Fermenting Oatmealp. 221
Grits/Polentap. 221
Atole Agriop. 223
Millet Porridgep. 224
Sorghum Porridgep. 224
Rice Congeepp. 225
Old Bread Porridgep. 225
Potato Porridgep. 225
Poip. 226
Cassavap. 227
SouthAmerican Cassava Breadsp. 229
Fermenting Potatoesp. 230
Sourdough: Starting One and Maintaining Itp. 231
Flatbreads/Pancakesp. 236
Sourdough Breadp. 237
Sour Rye Porridge Soup (Zur)p. 238
Sierra Ricep. 240
Hoppers/Appamp. 241
Kishk and Keckek el Fouqarap. 243
Fermenting Grains with Other Kinds of Foodsp. 244
Fermenting Leftover Grains (and Starchy Tubers)p. 244
Troubleshootingp. 244
Fermenting Beers and Other Grain-Based Alcoholic Beveragesp. 247
Wild Yeast Beersp. 248
Tesgüinop. 250
Sorghum Beerp. 253
Merissa (Sudanese Toasted Sorghum Beer)p. 256
Asian Rice Brewsp. 261
Basic Rice Beerp. 262
Sweet Potato Makgeollip. 264
Millet Tongbap. 265
Sakép. 266
Malting Barleyp. 268
Simple Opaque Barley Beerp. 270
Cassava and Potato Beersp. 271
Beyond Hops: Beers with Other Herbs and Botanical Additivesp. 273
Distillationp. 275
Growing Mold Culturesp. 279
Incubation Chambers for Growing Moldsp. 281
Making Tempehp. 284
Cooking with Tempehp. 290
Propagating Tempeh Sporesp. 291
Making Kojip. 296
Amazakép. 299
Plant Sources of Mold Culturesp. 301
Troubleshootingp. 305
Fermenting Beans, Seeds, and Nutsp. 309
Cultured Seed and/or Nut Cheeses, Pâtés, and Milksp. 310
Acornsp. 310
Coconut Oilp. 311
Cacao, Coffee, and Vanilla Fermentationp. 312
Spontaneous Fermentation of Beansp. 313
Idli/Dosa Dhokla\Khamanp. 314
Aearajé (Afro-Brazilian Fritters of Fermented Black-Eyed Peas)p. 315
Soybeansp. 319
Misop. 318
Using Misop. 323
Soy Saucep. 325
Fermented Soy "Nuggets": Hamanatto and Douchip. 327
Nattop. 328
Dawadawa and Related West African Fermented Seed Condimentsp. 331
Fermenting Tofup. 333
Troubleshootingp. 335
Fermenting Meat, Fish, and Eggsp. 337
Drying, Salting, Smoking, and Curingp. 339
Dry-Curing Basicsp. 341
Brining: Corned Beef and Tonguep. 344
Dry-Cured Sausagesp. 345
Fish Saucep. 352
Pickled Fishp. 354
Fermenting Fish with Grainsp. 355
Filipino Burong Isda and Balao-Balaop. 356
Japanese Nare Zuship. 358
Fermenting Fish and Meat in Whey, Sauerkraut, and Kimchip. 359
Fermenting Eggsp. 361
Cod Liver Oilp. 362
Burying Fish and Meatp. 363
High Meatp. 366
Meat and Fish Ethicsp. 367
Considerations for Commercial Enterprisesp. 369
Consistencyp. 370
First Stepsp. 373
Scaling Upp. 375
Codes, Regulations, and Licensingp. 378
Different Business Models: Farm-Based Operations, Diversification, and Specializationp. 383
Non-Food Applications of Fermentationp. 387
Agriculturep. 387
Bioremediationp. 396
Waste Managementp. 398
Disposal of Human Bodiesp. 401
Fiber and Building Artsp. 401
Energy Productionp. 407
Medicinal Applications of Fermentationp. 409
Fermentation for Skin Care and Aromatherapyp. 411
Fermentation Artp. 412
Epilogue: A Cultural Revivalist Manifestop. 415
Resourcesp. 419
Glossaryp. 435
A Note on Referencesp. 439
Books Citedp. 443
Endnotesp. 451
Indexp. 481
Table of Contents provided by Ingram. All Rights Reserved.

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