THE ART OF FERMENTATION

THE ART OF FERMENTATION

The New York Times bestseller The Art of Fermentation is the only guide to fermentation you’ll ever need! In this book, fermentation revivalist Katz contextualizes fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition, and even economics. Here you’ll find everything you need to know about fermentation from A to Z. From the novice fermenter to the seasoned practitioner, this book has something for everyone.

With beautiful illustrations and extensive references you will find details on how to do:

• Fermented vegetables
• Sugars in alcohol
• Sour Tonics
• Lactic Fermentation
• Acetic Fermentation
• Beers and other grain-based beverages
• Kimchi
• Kombucha
• Kefir
• and much more...

Author: Sandor Ellix Katz

Language: English

Number of pages: 528