The Art of Fermentation

$39.95

Our mission is to set you up for success in the world of DIY cultured foods. If you’ve followed the instructions we’ve provided and find that your culture isn’t working properly within 60 days of purchase please contact us! We’re here to help you. Just remember, like anything else  - culturing just takes practice!

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 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.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information: how the processes work, parameters for safety, techniques for effective preservation, troubleshooting, and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables, sugars into alcohol (meads, wines, and ciders), sour tonic beverages, milk, grains and starchy tubers, beers (and other grain-based alcoholic beverages), beans, seeds, nuts, fish, meat, and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.


Our mission is to set you up for success in the world of DIY cultured foods. If you’ve followed the instructions we’ve provided and find that your culture isn’t working properly within 60 days of purchase please contact us! We’re here to help you. Just remember, like anything else  - culturing just takes practice!



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N
N.R.
Art of Fermentation

I’m very choosy about the books I purchase rather than borrow from the library. I did check this out from the library and quickly realized this is one I want to own both for deeper learning and for quick reference. Then I bought another as a gift for my fermento son!

M
M.M.

I love your cultures

B
B.C.
Well worth it.

As a novice fermenter, you make the directions very easy. Thank you

D
D.V.

It looks like it covers everything I ever wanted to know plus much much more.

J
J.B.
Art of Fermentation

I am enjoying it so far. It is very in depth and informative.