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The Art of Fermentation


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Table of Contents

1. Fermentation as a Coevolutionary Force
2. Practical Benefits of Fermentation
3. Basic Concepts and Equipment
4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders
5. Fermenting Vegetables (and Some Fruits Too)
6. Fermenting Sour Tonic Beverages
7. Fermenting Milk
8. Fermenting Grains and Starchy Tubers
9. Fermenting Beers and Other Grain-Based Alcoholic Beverages
10. Growing Mold Cultures
11. Fermenting Beans, Seeds, and Nuts
12. Fermenting Meat, Fish, and Eggs
13. Considerations for Commercial Enterprises
14. Non-Food Applications of Fermentation
Epilogue: A Cultural Revivalist Manifesto

About the Author

Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Newsweek called it "the fermenting bible". Since the publication of Wild Fermentation, Katz has taught hundreds of fermentation workshops across North America and internationally, taking on a role he describes as a "fermentation revivalist".


"Sandor Katz is the master of fermentation. His new book is the definitive manual of 'permaculture cuisine'... a compendious masterwork that teaches both basic and advanced techniques of these kinds of 'live-culture' alchemy" Permaculture magazine "A fascinating exploration of food culture and history, as well as a how-to manual for every type of fermentation you could probably imagine" Juno magazine

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