Sandor Ellix Katz - The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

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, but Sandor Katzs signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protestof the sensesagainst the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live.

Michael Pollan , from the Foreword

The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship. It lays the foundation for fermenting all kinds of foods, and whoever reads it will be able to negotiate any recipe for ferments (and conquer any lingering nervousness about fermentation) with impunity. I am so impressedand ready to begin! Thank you, Sandor Katz.

Deborah Madison , author, Vegetarian Cooking for Everyone and Local Flavors

Sandor Katz has proven himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from around the world. A must-have in the libraries of anyone interested in food and nutrition.

Sally Fallon Morell , President, The Weston A. Price Foundation

Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century. Once you look at the world through the fresh eyes of such a genius, there is no going back to the tasteless world you had previously occupied. The Art of Fermentation is a wonderso rich in its knowledge and so practical in its application. This book will be a classic for the next millennium.

Gary Paul Nabhan , author, Renewing Americas Food Traditions and Desert Terroir

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.

Dr. Charlie Bamforth , Professor, Department of Food Science and Technology, University of California, Davis, and author, Food, Fermentation and Micro-organisms

This is, quite simply, the finest book on fermentation available. It is comprehensive, erudite, and surprisingly profound. Sandor Katz is the guru of a large and growing tribe of fermentation enthusiasts, and this book will awaken you to the thrilling world of benign bacteria all around us. Not only do they provide us with pickles, cheese, bread, alcoholbut our existence depends on bacteria and they deserve our reverence and respect.

Ken Albala , food historian and coauthor, The Lost Arts of Hearth and Home: The Luddites Guide to Domestic Self-Sufficiency

The Art of Fermentation appeals to our personal and fundamental well-being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. There are things he writes in this book that are relevant to everyone. Whether we are at war or peace with the tiny creatures we call microorganisms, we cant help but conclude that they are the building blocks of the communities we observe as organisms. His obsession with ferment is contagious. With the flip of a page its easy to find oneself discovering our own personal journey embedded in this thoroughly engaging book.

Charlie Papazian , author, The Complete Joy of Homebrewing

Sandor Katz has captured the essence of fermentation in this new book, which bubbles over with scientific, historical, and practical information about humankinds first biotechnology and earths first energy source. The mystery and sensory allure of naturally fermented products ranging from fruit, honey, milk, all manner of starchy grain, tuber, and stalkeven fish and meatare laid bare and enthusiastically and lucidly brought to life for both epicure and the do-at-homer.

Patrick E. McGovern , Scientific Director, Biomolecular Archaeology Laboratory, University of Pennsylvania Museum, and author, Ancient Wine and Uncorking the Past

Copyright 2012 by Sandor Ellix Katz.

All rights reserved.

No part of this book may be transmitted or reproduced in any form by any means without permission in writing from the publisher.

Project Manager: Patricia Stone

Developmental Editor: Makenna Goodman

Copy Editor: Laura Jorstad

Proofreader: Eileen M. Clawson

Indexer: Margaret Holloway

Bacteria Border Illustration: Caroline Paquita

Chapter Illustrations: Elara Tanguy

Designer: Maureen Forys, Happenstance Type-O-Rama

All photographs by Sandor Ellix Katz, unless otherwise credited.

DISCLAIMER: Information offered in this book is based on years of experimentation, experience, and research. Parameters for safety and warnings of dangers are presented throughout the book and ought to be heeded. However, the author is not a trained professional in food science, food safety, health care, or any other field; neither he nor the publisher is responsible for the consequences of the application or misapplication of any information or ideas presented herein.

Printed in the United States of America

First printing April, 2012

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Chelsea Green sees publishing as a tool for cultural change and ecological stewardship. We strive to align our book manufacturing practices with our editorial mission and to reduce the impact of our business enterprise in the environment. We print our books and catalogs on chlorine-free recycled paper, using vegetable-based inks whenever possible. This book may cost slightly more because we use recycled paper, and we hope youll agree that its worth it. Chelsea Green is a member of the Green Press Initiative (www.greenpressinitiative.org), a nonprofit coalition of publishers, manufacturers, and authors working to protect the worlds endangered forests and conserve natural resources. The Art of Fermentation was printed on on FSC-certified paper supplied by RR Donnelley that contains at least 50% postconsumer recycled fiber.