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Mar
Sandor katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt and in depth enough to provide greater understanding and insight for experienced practitioners. And the research that he has undertaken in pursuing this practice.
Sandor katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt and in depth enough to provide greater understanding and insight for experienced practitioners.
Sandor ellix katz the art of fermentation. Winner of the 2013 james beard foundation book award for reference and scholarship and a new york times bestseller the art of fermentation is the most comprehensive guide to do it yourself home fermentation ever published. Sandor katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt and in depth enough to provide greater understanding and insight for experienced practitioners. The art of fermentation is a remarkable testimony to the astonishing passion that sandor katz has for all matters fermentative.
History science and simple how to wisdom are woven together in this extensive journey through the amazing diversity of foods and beverages that are founded upon fermentation. Winner of the 2013 james beard foundation book award for reference and scholarship and a new york times bestseller the art of fermentation is the most comprehensive guide to do it yourself home fermentation ever published. Sandor katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt and in depth enough to provide greater understanding and insight for experienced practitioners.
Sandor ellix katz is a renowned fermentation revivalist and author of wild fermentation. The flavor nutrition and craft of live culture foods and the rev. 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. The art of fermentation is an absolute treasure.
Sandor ellix katz in writing it has a solid foundation in his more than two decades of personal experience. His extensive network of friends colleagues mentors and co conspirators. And the research that he has undertaken in pursuing this practice.
Sandor ellix katz is the author of the art of fermentation. An in depth exploration of essential concepts and processes from around the world the most comprehensive guide to do it yourself home fermentation ever published released in 2012 with a foreword by michael pollan it has received rapturous praise in both the food world and in environmentalist circles. The art of fermentation is the most comprehensive guide to do it yourself home fermentation ever published.
Sandor katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt and in depth enough to provide greater understanding and insight for experienced practitioners. We want wines fermented with indigenous spontaneous yeasts i e. Bacteria the most natural possible beers wild foods among them cheeses.
This site is maintained by sandor ellix katz aka sandorkraut. I have been fermenting since 1993. In order to share the fermentation wisdom i had learned and demystify home fermentation i wrote a book called wild fermentation published in 2003 by chelsea green.
Since the book s publication i have taught hundreds of fermentation workshops across north america and beyond taking on a role i describe as a fermentation revivalist.