The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
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- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-07-30 06:54:09
- Update Date：2025-09-06
- Status：finish
- Author：Sandor Ellix Katz
- ISBN：160358286X
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship， and a New York Times bestseller， The Art of Fermentation is 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 two-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。
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 two-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。
Reviews
Laura Condessa
，
li só a parte de kombucha e kefir ¯\_（ツ）_/¯mas to disponivel para uma conversa sobre fermentados
Olga Tsyba
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For all fermentation geeks - a great read， lots of different ferments from all over the world
Vladimir Semenov
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A comprehensive book about all kinds of fermentation。 Really gives you an overview and clues to go further if you want to read up more on particular methods or applications
Patti Nicholson
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So much information。 Really good textbook on fermentation。
Martin Smrek
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Now I can ferment anything！ Ranging from classics like tempeh， sauerkraut， soy sauce or rice wine， through country wines， pickles and exotic ferments， up to natural gas， composting and cadavers。 Truly a fermentation bible！
Hazel Bright
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The introductory chapters are quite interesting。 The chapters describing specific fermentation techniques for different food types get quite repetitive。 I suppose that is to be expected for what amounts to a reference book， but a proper reference book would have included more specific recipes to make it truly useful。
Gerald Maier-Köck
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DIE Bibel der Fermentierung -das wohl umfassendste Werk zu diesem Thema。 Von Bier， über Milchprodukte， Fruchtweine， 。。。 faszinierend！
Diana Thayer
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There's a lot of great information in this book！ Will keep as a reference。 There's a lot of great information in this book！ Will keep as a reference。 。。。more
Otto Schoonover
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This is it。 This is the only book you'd ever need for lacto-fermentation This is it。 This is the only book you'd ever need for lacto-fermentation 。。。more
Baran
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From sauerkraut to fish fermentation， it is a complete work containing so much valuable and interesting things about fermented foods and products。 You must keep this book at your library at all times if you do farming。 It can give you some recycle ideas about nearly your every wasted foods or ways to preserve healthy your excess harvest。
Ashley
，
I confess that I didn't read this book in its entirety。 This is more of a reference book （and a fantastic one at that） than the kind of thing you read as a whole text。 I found a lot of good information in here as I began fermenting vegetables， making water kefir， and other fermented foods。 There's tons of history， science， and good instructions here。 This is a big book but an essential one for anyone looking to their their fermentation projects to the next level。 I confess that I didn't read this book in its entirety。 This is more of a reference book （and a fantastic one at that） than the kind of thing you read as a whole text。 I found a lot of good information in here as I began fermenting vegetables， making water kefir， and other fermented foods。 There's tons of history， science， and good instructions here。 This is a big book but an essential one for anyone looking to their their fermentation projects to the next level。 。。。more
Will G
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Wild！
Andrea Leache
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This book has iniciated me into fermentation with so much passion and curiosity！ Sandor knows how to write and share the information with clarity and simplicity。 It's so easy to follow Sandor's advices and comments about how to ferment and what to do to avoid problems while you are making your ferments that I really love it！ Is very complete， full of information and it shows Sandor's activism with full understanding of what he wants to share with this book: his passion and love for Nature。 Thank This book has iniciated me into fermentation with so much passion and curiosity！ Sandor knows how to write and share the information with clarity and simplicity。 It's so easy to follow Sandor's advices and comments about how to ferment and what to do to avoid problems while you are making your ferments that I really love it！ Is very complete， full of information and it shows Sandor's activism with full understanding of what he wants to share with this book: his passion and love for Nature。 Thank you Sandor！ :） 。。。more
Matt
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I went from “knows almost nothing about fermentation” to “fermenting everything I can get my hands on” in a week。 And the finished results are delicious。 Couldn’t recommend this more。
Will
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If you're interested in fermentation， start with this book！ I tried a few others， including some pop science books on gut bacteria， and the Noma Guide to Fermentation （which is half coffee table book and half book for people with access to a full kitchen with dehydrators and everything）。。。but this is the fermentation bible I've been looking for。 It has absolutely everything， is very readable， and makes all kinds of ferments feel within reach。 It makes a great gift， too。 If you're interested in fermentation， start with this book！ I tried a few others， including some pop science books on gut bacteria， and the Noma Guide to Fermentation （which is half coffee table book and half book for people with access to a full kitchen with dehydrators and everything）。。。but this is the fermentation bible I've been looking for。 It has absolutely everything， is very readable， and makes all kinds of ferments feel within reach。 It makes a great gift， too。 。。。more
Lauren Smith
，
This book changed my life！ He does such a great job of explaining the process so you really understand how and why to do things， rather than presenting a mere recipe to follow。 He makes the topic un-intimidating， easy to start and delve into right away。 My life， cooking， diet， and gut haven’t been the same since- in the best way！ Highly recommend。 Sandor is great。
Ram Babu
，
good
Adam
，
This provides instruction on a huuuuge array of different fermentations， but only as a starting point。 This will not hold your hand as you develop methods for each fermentation mentioned but will put you in a good position to understand how it works and what your next steps should be。 I love the writing style that mixes instruction with history。
Ken-ichi
，
I guess I haven't really read this cover to cover， but I do consult it now and then， which is probably how it was intended to be read。 Awkwardly， it's not a book of recipes， so it's useless if you just want to make sauerkraut *right now*。 It's perfect if you just want to wrap your head around what sauerkraut is， how it becomes sauerkraut， who makes it， what varieties there are， how it differs from kimchi， whether it will kill you if something weird grows on top of it， etc。， which are all useful I guess I haven't really read this cover to cover， but I do consult it now and then， which is probably how it was intended to be read。 Awkwardly， it's not a book of recipes， so it's useless if you just want to make sauerkraut *right now*。 It's perfect if you just want to wrap your head around what sauerkraut is， how it becomes sauerkraut， who makes it， what varieties there are， how it differs from kimchi， whether it will kill you if something weird grows on top of it， etc。， which are all useful inputs to kind of figuring out a process on your own。 。。。more
Roberto Bovina
，
Food is the greatest community builder there is。 （From The book）
William
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Comprehensive treatment of the subject。 It encourages me to eat more fermented food， both because of the health benefits and because it is delicious。I find the history of fermented foods to be fascinating。 Before the relatively recent advent of refrigeration， fermenting was a requirement for safely preserving food。
Terry Renee
，
God knows I have yet to read this jewel in it’s entirety but it is a desert isle book。 If I was exiled from humanity it is the first thing I would pack。 Pay attention and you will eat things you never dreamed of and enjoy every bite。
Luke Johnson
，
A VERY thorough look at products （both food and non-food） that are made through fermentation。 The usual suspects are there: sauerkraut， kimchi， yogurt， beer; but so are a lot of stuff I've never even heard of。 Some sound good， though some sound downright awful。 Maybe the list is too thorough as there's a brief mention of someone using the undissolved sugars found in the urine of diabetics to ferment things。 I'm going to pass on that one， but still hats off to Mr Katz for his openness about his o A VERY thorough look at products （both food and non-food） that are made through fermentation。 The usual suspects are there: sauerkraut， kimchi， yogurt， beer; but so are a lot of stuff I've never even heard of。 Some sound good， though some sound downright awful。 Maybe the list is too thorough as there's a brief mention of someone using the undissolved sugars found in the urine of diabetics to ferment things。 I'm going to pass on that one， but still hats off to Mr Katz for his openness about his own personal life and for communicating his depth of knowledge on the subject in an entertaining way。 。。。more
A
，
It is abundantly evident that Sandor Ellix Katz has a deep love， appreciation， and knowledge about fermentation。 This book is a wonderful reference for anyone who is interested in fermentation， their health， and saving the planet。
Max M
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A truly amazing book。 Sandor Kats' tenacious spirit and knowledge of fermentation exude from the words in this book。 After reading its contents I feel inspired and invigorated to become a fellow fermentation enthusiast and strive to help foster the counter-culture of food in my local area。 This book is so much more than simple descriptions of cultured foods。 It acts as a manuscript to an alternative way of life， one that is inspired by old traditions， true forms of cultural heritage， and a simpl A truly amazing book。 Sandor Kats' tenacious spirit and knowledge of fermentation exude from the words in this book。 After reading its contents I feel inspired and invigorated to become a fellow fermentation enthusiast and strive to help foster the counter-culture of food in my local area。 This book is so much more than simple descriptions of cultured foods。 It acts as a manuscript to an alternative way of life， one that is inspired by old traditions， true forms of cultural heritage， and a simpler time seemingly forgotten。 In the time it took me to finish this book， （started around mid-October）， I have fermented and cultured a dozen new foods that I had previously not tried。 Before reading this book I had dabbled in making my own kombucha， water kefir， kimchi， beet kvass， and a few other LAB （lactic acid bacteria） ferments。 But this book has allowed me to understand the microcosm of different forms of fermentation and the end products they create。 I have started making my own tempeh， from both whole soy beans and the okara of making tofu。 I have made my own sriracha and entire vats of sauerkraut。 I have also started making my own wild fermented fruit wine （I've got pomegranate and a mixture of papaya， mango， banana， and plum going right now）。 Who knew the wonderful and magical realm of wild fermentation would be so easy to discover！Many thanks to Sandor Katz for researching， experimenting， and writing this book！ 10/10 would recommend anyone read it。 。。。more
Hannah Che
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Fascinating， comprehensive， and boggling。 A new world， I'm hooked。 Fascinating， comprehensive， and boggling。 A new world， I'm hooked。 。。。more
Tim Jin
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I bought “The Art of Fermentation” to learn more about fermentation， but it was more like a cookbook。 Just a lot of recipes about fermentation。 I wanted more information on the process than cooking。 The book was good to keep on reading， but it was a bit puzzling because I wasn’t too sure what I was reading。 90%， the author talked about cooking instead of the subject on the title。
Bradley
，
This book will result in an explosion of cooking in my house。 Simple but in depth discussion of many different applications。
Cobramor
，
It's not a bible of fermentation， but it's pretty close。 It's not a bible of fermentation， but it's pretty close。 。。。more
Leah Spence
，