The Art of Fermentation : An In-Depth Exploration of Essential Concepts and Processes from Around the World / Sandor Ellix Katz.

ISBN:

9781603583640

Title:

Author:

Katz, Sandor Ellix.

Personal Author:

Katz, Sandor Ellix.

Physical Description:

1 online resource (625 pages)

Contents:

Introduction -- Chapter 1. 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 -- Cultivating a Biophilic Consciousness -- Chapter 2. 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 -- Chapter 3. 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 -- Chapter 4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders -- Yeast -- Simple Mead -- Botanical Enhancements to Mead: Tâ€™ej and BaÃ¤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 -- Chapter 5. 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 Åžalgam Suyu -- Tsukemono: Japanese Pickling Styles -- Cooking with Fermented Vegetables -- Laphet (Fermented Tea Leaves) -- Troubleshooting -- Chapter 6. Fermenting Sour Tonic Beverages -- Carbonation -- Ginger Beer with Ginger Bug -- Kvass -- Tepache and AluÃ¡ -- MabÃ/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 -- Chapter 7. Fermenting Milk -- Raw Milk: Microbiology and Politics -- Simple Clabbering -- Yogurt -- Kefir -- Viili -- Other Milk Cultures -- Plant Origins of Milk Cultures -- CrÃm̈e FraÃ®che, Butter, and Buttermilk -- Whey -- Cheese -- Factory Versus Farmstead Cheesemaking -- Non-Dairy Milks, Yogurts, and Cheeses.

Troubleshooting -- Chapter 8. Fermenting Grains and Starchy Tubers -- Engrained Patterns -- Soaking Grains -- Sprouting -- Rejuvelac -- Porridges -- Fermenting Oatmeal -- Grits/Polenta -- Atole Agrio -- Millet Porridge -- Sorghum Porridge -- Rice Congee -- Old Bread Porridge -- Potato Porridge -- Poi -- Cassava -- South American 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 -- Chapter 9. Fermenting Beers and Other Grain-Based Alcoholic Beverages -- Wild Yeast Beers -- TesgÃ¼ino -- Sorghum Beer -- Merissa (Sudanese Toasted Sorghum Beer) -- Asian Rice Brews -- Basic Rice Beer -- Sweet Potato Makgeolli -- Millet Tongba -- SakÃ© -- Malting Barley -- Simple Opaque Barley Beer -- Cassava and Potato Beers -- Beyond Hops: Beers with Other Herbs and Botanical Additives -- Distillation -- Chapter 10. Growing Mold Cultures -- Incubation Chambers for Growing Molds -- Making Tempeh -- Cooking with Tempeh -- Propagating Tempeh Spores -- Making Koji -- AmazakÃ© -- Plant Sources of Mold Cultures -- Troubleshooting -- Chapter 11. Fermenting Beans, Seeds, and Nuts -- Cultured Seed and/or Nut Cheeses, PÃ¢tÃ©s, and Milks -- Acorns -- Coconut Oil -- Cacao, Coffee, and Vanilla Fermentation -- Spontaneous Fermentation of Beans -- Idli/Dosa/Dhokla/Khaman -- AcarajÃ© (Afro-Brazilian Fritters of Fermented Black-Eyed Peas) -- Soybeans -- Miso -- Using Miso -- Soy Sauce -- Fermented Black Beans: Hamanatto and Douchi -- Natto -- Dawadawa and Related West African Fermented Seed Condiments -- Fermenting Tofu -- Troubleshooting -- Chapter 12. 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 -- Chapter 13. Considerations for Commercial Enterprises -- Consistency -- First Steps -- Scaling Up -- Codes, Regulations, and Licensing -- Different Business Models: Farm-Based Operations, Diversification, and Specialization -- Chapter 14. 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.

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:

COOKING / Methods / Canning & Preserving.

Added Author:

Pollan, Michael.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

White River Junction, Vermont :

Chelsea Green Publishing,

2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.024	1:E-BOOK	1	1:ONLINE	Searching... Unknown

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Summary

"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times

*Named a "Best Gift for Gardeners" by New York Magazine

The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...!

Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, 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.

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." For more information, check out his website www.wildfermentation.com.

Reviews (1)

Library Journal Review

This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage. After a foreword by Michael Pollan, Katz (Wild Fermentation) explores the scientific basis of fermentation, then gives details for creating everything from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human development. Used to preserve food, it affected human biology so that humans could eat foods that would be poisonous otherwise, and it had an impact on global human culture as a reflection of indigenous cultural identity. Simply put, fermentation allows lactic acid bacteria naturally found in the air to overcome and exclude bacteria that are harmful to humans, and it increases advantageous chemical compounds, such as vitamins, in the process. There is a generous photo section of tools, containers, and processes; along with fascinating electron microscope photos of bacteria, which convey a sense of wonder at the unseen world of fermentation. VERDICT Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic.-Meredith Toumayan, Langley-Adams Lib., Groveland, MA (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.