A comprehensive, practical guide to fermenting a wide range of foods, from vegetables and fruits to grains, milk, beans, and meats. Sandor Katz caters to both beginners and experienced individuals, offering simple instructions for initial projects like sauerkraut or yogurt, and detailed insights for those seeking deeper understanding. Katz explores fermentation's biological, cultural, and economic aspects, but the core is practical process explanations, safety parameters, preservation techniques, and troubleshooting. This James Beard Foundation award-winner for best reference and scholarship features a foreword by Michael Pollan and is a softcover with 528 pages.
Appears on