Wild Fermentation by Katz, Sandor Ellix -- Read -- Imperial Library of Trantor

Index

Cover Title Copyright Contents Foreword Preface to the Revised Edition Acknowledgments Introduction. Cultural Context: The Making of a Fermentation Fetish 1. Cultural Rehabilitation: The Many Benefits of Fermented Foods 2. Cultural Theory: Human Beings and the Phenomenon of Fermentation 3. Cultural Homogenization: Standardization, Uniformity, and Mass Production 4. Cultural Manipulation: A Do-It-Yourself Guide 5. Vegetable Ferments

Sauerkraut Crock Method: Information for Larger Vessels Sauerrüben Low-Salt or Salt-Free Sauerkrauts Brining Sour Pickles Mixed Vegetable Crock Brined Garlic Brine as Digestive Tonic and Soup Stock Milkweed Pod/Nasturtium Bud/Radish Pod “Capers” Kimchi Bæchu (Cabbage) Kimchi Radish and Root Kimchi Fruit Kimchi Gundruk Japanese Nuka Bran Pickles Beet Kvass (and Other Fermented Vegetable Infusions) Choucroute Fromage Roulades

6. Lightly Fermented Beverages

Bottling and Carbonation Starter: Wild Fermentation Strawberry Kvass Starter: Ginger Bug Ginger Beer Starter: Whey Sweet Potato Fly Starter: Kombucha Kombucha Soda: Secondary Fermentation Starter: Water Kefir Grape Water Kefir Soda Persimmon Water Kefir Soda Starter: Yeast Rosy Raspberry Soda Mock Dry Champagne

7. Dairy Ferments (and Vegan Alternatives)

Yogurt Labneh (Yogurt Cheese) Savory Yogurt Sauces: Raita and Tsatsiki Kishk Doogh (Persian Yogurt Soda) Kefir Buttermilk Cheesemaking Farmer Cheese Paneer Rennet Chèvre Pinkie’s Basic Rennet Cheese Feta Cheese Ricotta Cheese Vegan Adaptations Pepita Seed Milk and Kefir Non-Dairy Yogurt Sunflower Sour Cream

8. Grain Ferments (Porridges, Soft Drinks, Soups, Flatbreads, and Breads)

Soaking Oat Porridge Ogi (African Millet Porridge) Gv-No-He-Nv (Cherokee Sour Corn Drink) Corn and Nixtamalization Injera (Ethiopian Sponge Bread) Groundnut (Peanut) Sweet Potato Stew Infinite Buckwheat Bread (and Pancakes) Yeast and Natural Leavening Starting and Maintaining a Sourdough Starter Savory Vegetable Sourdough Pancakes Alaskan Frontier Sourdough Hotcakes Kvass Okroshka (Kvass-Based Soup) Zur Baking Bread Recycled Grain Bread All-Rye Bread Sonnenblumenkernbrot (German Sunflower Seed Bread) Challah Afghan Bread Buckwheat Rye Sourdough Crackers Amazaké Rejuvelac

9. Bean Ferments

Dosas and Idlis Coconut Chutney Sambar Miso Sweet Miso Red Miso Miso Soup Miso-Tahini Spread Miso Pickles and Tamari Tempeh Soy Tempeh Black-Eyed Pea and Oat Tempeh Sweet and Spicy Glazed Tempeh with Broccoli and Daikon Tempeh Reuben Sandwiches

10. Wines (Including Mead, Cider, and Other Alcoholic Beverages Made from Simple Sugars)

T’ej (Ethiopian-Style Mead or Honey Wine) Herbal Mead (Metheglin) Spontaneous Wine or Cider Carboys and Air Locks Aging: Siphoning and Bottling Bottling Alcohol for Carbonation Cider Take Two Country Wine Strawberry Wine Elderberry Wine Flower Wines Ginger Champagne Wine Dregs Soup

11. Beers

Chicha (Andean Chewed-Corn Beer) Rice Beer Sprouting Grains Bouza (Egyptian Beer) African Sorghum Beer Tesgüino

12. Vinegars

Banana Vinegar Wine Vinegar Apple Cider Vinegar Vinagre de Piña (Mexican Pineapple Vinegar) Shrub Fruit Scrap Vinegar Switchel Horseradish Sauce Infused Vinegars Vinegar Pickling: Dilly Beans Vinaigrette

13. Cultural Reincarnation: Fermentation in the Cycles of Life, Soil Fertility, and Social Change Appendix. Cultural Resources Notes Image Credits