BDNow! 009 Sandor Katz, Teacher, Fermenter, Author of The Art of Fermentation

Biodynamics Now! Investigative Farming and Restorative Nutrition Podcast

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The Art of Fermentation

An In-Depth Exploration of Essential Concepts and Processes From Around the World

By Sandor Ellix Katz

Foreword by Michael Pollan

Pub Date: June 12, 2012

With practical information on fermenting vegetables,

fruits, grains, milk, beans, meats, and more…

Fermentation revivalist Sandor Katz has inspired countless

thousands to rediscover the ancient art of fermentation, and with

The Art of Fermentation he offers the most comprehensive and

definitive guide to do-it-yourself home fermentation ever

published.

Katz presents the history, concepts, and processes behind

fermentation in ways simple enough to guide a reader through

their first experience making sauerkraut or yogurt, yet in-depth

enough to provide greater understanding and insight for

experienced fermentos.

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; fish; meat;

and eggs, as well as growing mold cultures, and using fermentation in agriculture, art, and energy

production, and commerce.

The first-ever guide of its kind, Katz has written what will undoubtedly become a foundational book

in food literature.

“The Art of Fermentation is much more than a cookbook…Sure, it tells you how to

do it, but much more important, it tells you what it means, and why an act as

quotidian and practical as making your own sauerkraut represents nothing less

than a way of engaging with the world. Or rather, with several different worlds, each

nested inside the other: the invisible world of fungi and bacteria; the community in

which you live; and the industrial food system that is undermining the health of our

bodies and the land. This might seem like a large claim for a crock of sauerkraut,