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The most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold!
Named by The New York Times as one of the 25 most influential cookbooks from the last 100 years, and with a foreword by Michael Pollan
The ultimate guide for kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles and relishes, tempeh, koji, miso, sourdough and so much more! Packed with extensive resources and illustrations, this classic of food literature from fermentation expert Sandor Katz provides extensive wisdom on the concepts and processes behind fermentation.
Readers will find detailed information on:
• Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs
• Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages
• Sour tonic beverages, milk, plus grains and starchy tubers
• Growing mold cultures
• Using fermentation in agriculture, art, and energy production
• Considerations for commercial enterprises
Whether you’re a first timer making your first batch of sauerkraut or yogurt, or you’re an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.
“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
**Winner of the James Beard Foundation Book Award**
From the Publisher

From the introduction:

“Fermentation can be a centerpiece of economic revival. Relocalizing food means a renewal not only of agriculture but also of the processes used to transform and preserve the products of agriculture into the things that people eat and drink every day, including ferments such as bread, cheese, and beer. By participating in local food production—agriculture and beyond—we actually create important resources that can help fill our most basic daily needs. By supporting this local food revival, we recycle our dollars into our communities, where they may repeatedly circulate, supporting people in productive endeavors and creating incentives for people to acquire important skills, as well as feeding us fresher, healthier food with less fuel and pollution embedded in it. As our communities feed ourselves more and thereby reclaim power and dignity, we also decrease our collective dependency on the fragile infrastructure of global trade. Cultural revival means economic revival.”

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Publisher ‏ : ‎ Chelsea Green
Publication date ‏ : ‎ May 14, 2012
Edition ‏ : ‎ Illustrated
Language ‏ : ‎ English
Print length ‏ : ‎ 498 pages
ISBN-10 ‏ : ‎ 160358286X
ISBN-13 ‏ : ‎ 978-1603582865
Item Weight ‏ : ‎ 2.9 pounds
Dimensions ‏ : ‎ 7.23 x 1.6 x 9.5 inches
Best Sellers Rank: #8,331 in Books (See Top 100 in Books) #7 in Food Science (Books) #7 in Canning & Preserving (Books) #12 in Natural Food Cooking
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