Book · 2012 · Cooking
The Art of Fermentation
With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More
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And there are some really great resources out there specifically um wild fermentation and the art of fermentation which are both by a guy named Sandra Katz on how to ferment food.
Why people recommend it
The Art of Fermentation by Sandor Ellix Katz is an in-depth, comprehensive exploration of microbial culinary traditions, offering extensive instructions and philosophical insights into fermenting various foods. On the podcast Behind the Bastards during the episode It Could Happen Here Weekly 2, broadcast on September 25, 2021, the host Elaine recommended this definitive text alongside its predecessor during a segment on domestic self-reliance. Elaine highlighted that these works stand out as truly great resources specifically focused on teaching individuals how to ferment food safely and creatively. Referring to the author as Sandra Katz, the speaker praised both Wild Fermentation and The Art of Fermentation as essential reading for anyone curious about the science and tradition of food preservation. The recommendation provided listeners with practical avenues for mastering culinary fermentation, encouraging them to engage with microbiology in their own kitchens. This advice reinforced the episode's overarching theme of fostering practical, traditional skills that promote self-sufficiency, nutritional health, and a deeper connection to the history of food preparation.
Every mention
Mentioned on the show without a named speaker1
“And there are some really great resources out there specifically um wild fermentation and the art of fermentation which are both by a guy named Sandra Katz on how to ferment food”
