The art of fermentation
by Sandor Ellix Katz, Alejandro Pareja Rodríguez · first published 2012
79% recommend21% neutral
Why HN recommends it
Thorough, encyclopedic guide to fermentation covering history, culture and the basic science, with practical methods for home vegetables, beverages and more; suits home cooks and anyone wanting depth.
Summarised by Claude from recommending comments
"'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
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…You'll get the same sour spiciness you're used to in hot sauce, but much more umami and depth in the flavors. Vinegar-based hot sauce is quite one-noted in comparison. Note: I really recommend Katz's "Art of Fermentation" as a source of inspiration. I used to get annoyed by the fact that he doesn't actually give recipes, but have come to realize that you don't really need them. There are really only a few core processes…
on “Fermentation and Daily Life” ↗I have this perspective too in large part due to the book "The Art of Fermentation" by Sandor Katz and the other resources/books that that book cites.
on “Less than half of Americans know that alcohol is a carcinogen” ↗…maximum consistent result in a laboratory like environment. I wonder if that has to do with it. The topic of fermentation is super interesting. I can throng lay recommend to everyone o read Sandor Katz's "Art of Fermentation". It's a great work about the history, culture and basic workings of fermentation.
on “Greek Yogurt’s Dark Side” ↗…Kimchi is a fun experience and the result can usually compete with most of the produce you can find in supermarkets. If you're interested in home fermentation make sure to check out Sandor Katz's "The Art of Fermentation", which is a great reference: https://www.google.de/search?q=sandor+katz&oq=sandor+katz&aq...
on “Fermented foods probably deserve their healthful reputation” ↗I highly recommend The Art of Fermentation[1] to anyone interested in making this and other fermented food and drinks. It's a huge, encyclopedic book on everything fermentation-related. The author also has an interesting blog.[2] [1] - https://www.amazon.com/Art-Fermentation-Depth-Exploration-Es...…
on “The Art of Kimchi (2009)” ↗…for fermentation, a search for "fido lids"[1] will lead you to all sorts of options. You don't even need a lid as such for some fermentation methods. I'd also recommend Sandor Katz's work, like The Art of Fermentation[2] for getting a thorough understanding of the subject. [1] - https://www.youtube.com/results?search_query=fido+lids [2] - https://www.wildfermentation.com/the-art-of-fermentation/
on “Why everyone’s hoarding Mason jars” ↗If anybody wants to get into making fermented foods at home I 100% recommend _The Art Of Fermentation by Dr. Sandor Katz_. Be warned, it is thorough enough to be a text book.
on “The best kimchi is made in earthenware pots. Science reveals why” ↗I'm just rereading Katz' The Art of Fermentation, and it's an amazing book and encyclopedia about how fermentation is and has been used throughout the world. I highly recommend it.
on “National Center for Home Food Preservation” ↗If you are looking for a fermented foods guide/cookboard/potted history - I really recommend 'Of Cabbages and Kimchi': https://fermentingchange.substack.com/p/on-my-bookshelf-of-c... I enjoyed 'The Art of Fermentation' by Sandor Katz, but is wasn't guide/cookery book enough for me - 'Of Cabbages' hit the right note, and I've been working my way thorough it all. I'm a little obsessed with fermented chilli sauces, and…
on “The Science of Fermentation (The Food Programme)” ↗…gloves if I'm touching anything directly. A few of the things I do are brew beer, wine, kombucha, ferment vegetables, etc. I, too, used to use sanitize all of my bottles and containers. I then read The Art of Fermentation and realized that everything I was doing was moot. Lactic acid bacteria and yeasts do an excellent job of preservation, provided you give them a nurturing environment to thrive in. >Consider this: If…
on “The Economics of a Commune in the Ozarks” ↗…lactofermentation is a very old and very simple technology and as long as you salt things right and make it reasonably air-tight, very little can go wrong. Seconding pmoriarty's recommendation for the book The Art of Fermentation. Or just find any online recipe for sauerkraut or kimchi, you can't really go wrong. You can ferment in any jar with a tight fitting lid. It's a little easier with an airlock so the CO2 offgasses but…
on “The Art of Kimchi (2009)” ↗Making your own ginger beer using a starter that you maintain (google "ginger bug") is an easy way to get into DIY probiotics. And, the book "The Art of Fermentation", which promotes fermenting beverages, vegetables, etc using wild yeasts and generally yielding foods with various Lactobacillus, is a fantastic read.
on “Idea that intestinal bacteria affect mental health gains ground” ↗…temperatures that cool. Fermentation is exceptionally safe. The lactic acid created in the fermentation process plus the salt makes for a badass combination against bad bugs. Sandor Katz wrote in the Art of Fermentation that if it tastes bad, throw it out. Even if a bit of mold grows on top, you can pick it off and let the fermentation continue (only if the mold grows for too long and it gets really rooted into the…
on “Fermentation and Daily Life” ↗There seems to be a revival of everything fermented at the moment, thanks to people like Sandor Katz and (to less extend) Brad Leone. I've recently bought The Art of Fermentation by the former, and although I've been impressed by its thoroughness, it's not a recipe book you can follow. As with sourdough bread and brewed beers, I'm not sure if this is just a hipsterish fad that…
on “The Art of Kimchi (2009)” ↗Did you know that Sandor Katz, the author of The Art of Fermentation, lived on a commune in Tennessee during much of his adulthood? The commune gave him the opportunity to write you that book and the experience that fed into how he wrote it.
on “The Economics of a Commune in the Ozarks” ↗