The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World


The author of Wild Fermentation is back with what he calls a “compendium of the fermentation wisdom” he collected over the last decade as a fermentation revivalist. As Michael Pollan notes in the foreword, The Art of Fermentation is “so much more than a cookbook.” The reader will find the basic concepts, equipment, and fermentation processes for making meads, wines, ciders, sauerkraut, kimchi, pickles, kombucha, milk, yogurt, kefir, cheese, and many others.

Author: Sandor Ellix Katz
Pages: 528