Wild Fermentation : The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition.

ISBN:

9781603586290

Title:

Author:

Katz, Sandor Ellix.

Personal Author:

Katz, Sandor Ellix.

Edition:

2nd ed.

Physical Description:

1 online resource (286 pages)

Contents:

Title -- Copyright -- Contents -- Foreword -- Preface to the Revised Edition -- Acknowledgments -- Introduction. Cultural Context: The Making of a Fermentation Fetish -- 1. Cultural Rehabilitation: The Many Benefits of Fermented Foods -- 2. Cultural Theory: Human Beings and the Phenomenon of Fermentation -- 3. Cultural Homogenization: Standardization, Uniformity, and Mass Production -- 4. Cultural Manipulation: A Do-It-Yourself Guide -- 5. Vegetable Ferments -- Sauerkraut -- Crock Method: Information for Larger Vessels -- SauerrÃ¼ben -- Low-Salt or Salt-Free Sauerkrauts -- Brining -- Sour Pickles -- Mixed Vegetable Crock -- Brined Garlic -- Brine as Digestive Tonic and Soup Stock -- Milkweed Pod/Nasturtium Bud/Radish Pod â€œCapersâ€ -- Kimchi -- BÃ¦chu (Cabbage) Kimchi -- Radish and Root Kimchi -- Fruit Kimchi -- Gundruk -- Japanese Nuka Bran Pickles -- Beet Kvass (and Other Fermented Vegetable Infusions) -- Choucroute Fromage Roulades -- 6. Lightly Fermented Beverages -- Bottling and Carbonation -- Starter: Wild Fermentation -- Strawberry Kvass -- Starter: Ginger Bug -- Ginger Beer -- Starter: Whey -- Sweet Potato Fly -- Starter: Kombucha -- Kombucha Soda: Secondary Fermentation -- Starter: Water Kefir -- Grape Water Kefir Soda -- Persimmon Water Kefir Soda -- Starter: Yeast -- Rosy Raspberry Soda -- Mock Dry Champagne -- 7. Dairy Ferments (and Vegan Alternatives) -- Yogurt -- Labneh (Yogurt Cheese) -- Savory Yogurt Sauces: Raita and Tsatsiki -- Kishk -- Doogh (Persian Yogurt Soda) -- Kefir -- Buttermilk -- Cheesemaking -- Farmer Cheese -- Paneer -- Rennet -- ChÃv̈re -- Pinkieâ€™s Basic Rennet Cheese -- Feta Cheese -- Ricotta Cheese -- Vegan Adaptations -- Pepita Seed Milk and Kefir -- Non-Dairy Yogurt -- Sunflower Sour Cream -- 8. Grain Ferments (Porridges, Soft Drinks, Soups, Flatbreads, and Breads) -- Soaking -- Oat Porridge.

Ogi (African Millet Porridge) -- Gv-No-He-Nv (Cherokee Sour Corn Drink) -- Corn and Nixtamalization -- Injera (Ethiopian Sponge Bread) -- Groundnut (Peanut) Sweet Potato Stew -- Infinite Buckwheat Bread (and Pancakes) -- Yeast and Natural Leavening -- Starting and Maintaining a Sourdough Starter -- Savory Vegetable Sourdough Pancakes -- Alaskan Frontier Sourdough Hotcakes -- Kvass -- Okroshka (Kvass-Based Soup) -- Zur -- Baking Bread -- Recycled Grain Bread -- All-Rye Bread -- Sonnenblumenkernbrot (German Sunflower Seed Bread) -- Challah -- Afghan Bread -- Buckwheat Rye Sourdough Crackers -- AmazakÃ© -- Rejuvelac -- 9. Bean Ferments -- Dosas and Idlis -- Coconut Chutney -- Sambar -- Miso -- Sweet Miso -- Red Miso -- Miso Soup -- Miso-Tahini Spread -- Miso Pickles and Tamari -- Tempeh -- Soy Tempeh -- Black-Eyed Pea and Oat Tempeh -- Sweet and Spicy Glazed Tempeh with Broccoli and Daikon -- Tempeh Reuben Sandwiches -- 10. Wines (Including Mead, Cider, and Other Alcoholic Beverages Made from Simple Sugars) -- Tâ€™ej (Ethiopian-Style Mead or Honey Wine) -- Herbal Mead (Metheglin) -- Spontaneous Wine or Cider -- Carboys and Air Locks -- Aging: Siphoning and Bottling -- Bottling Alcohol for Carbonation -- Cider Take Two -- Country Wine -- Strawberry Wine -- Elderberry Wine -- Flower Wines -- Ginger Champagne -- Wine Dregs Soup -- 11. Beers -- Chicha (Andean Chewed-Corn Beer) -- Rice Beer -- Sprouting Grains -- Bouza (Egyptian Beer) -- African Sorghum Beer -- TesgÃ¼ino -- 12. Vinegars -- Banana Vinegar -- Wine Vinegar -- Apple Cider Vinegar -- Vinagre de PiÃ±a (Mexican Pineapple Vinegar) -- Shrub -- Fruit Scrap Vinegar -- Switchel -- Horseradish Sauce -- Infused Vinegars -- Vinegar Pickling: Dilly Beans -- Vinaigrette -- 13. Cultural Reincarnation: Fermentation in the Cycles of Life, Soil Fertility, and Social Change -- Appendix. Cultural Resources.

Notes.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2018. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Fermented foods.

Added Author:

Fallon Morell, Sally.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2016

Publication Information:

White River Junction, Vermont :

Chelsea Green Publishing,

2016.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.4	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

"Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists."--The New Yorker

The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more!

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

Since its original publication, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called "one of the unlikely rock stars of the American food scene" by The New York Times.

This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes, including:

Strawberry Kvass African Sorghum Beer Infinite Buckwheat Bread And many more!

Updates on original recipes also reflect the author's ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen!

"A solid reference library will take you a long way in the fermentation game. By law (or just about), the first book in it should be the recently revised edition of Wild Fermentation by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk."--Wired Magazine

More praise for Sandor Ellix Katz and his books:

"The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors

"The fermenting bible." -- Newsweek

"In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist

Author Notes

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor "one of the unlikely rock stars of the American food scene." Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor "one of the unlikely rock stars of the American food scene." For more information, check out his website, www.wildfermentation.com.