The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Katz, Sandor Ellix -- Read -- Imperial Library of Trantor

Index

Praise for The Art of Fermentation Contents Foreword Acknowledgments Introduction Chapter 1: Fermentation as a Coevolutionary Force

Bacteria: Our Ancestors and Coevolutionary Partners Fermentation and Culture Fermentation and Coevolution Fermentation as a Natural Phenomenon The War on Bacteria Cultivating a Biophilic Consciousness

Chapter 2: Practical Benefits of Fermentation

The Preservation Benefits of Fermentation, and Their Limits The Health Benefits of Fermented Foods Fermentation as a Strategy for Energy Efficiency The Extraordinary Flavors of Fermentation

Chapter 3: Basic Concepts and Equipment

Substrates and Microbial Communities Wild Fermentation Versus Culturing Selective Environments Community Evolution and Succession Cleanliness and Sterilization Cross-Contamination Water Salt Darkness and Sunlight Fermentation Vessels Jar Method Crock Method Crock Lids Different Crock Designs Metal Vessels Plastic Vessels Wooden Vessels Canoa Gourds and Other Fruits as Fermentation Vessels Baskets Pit Fermentation Pickle Presses Vegetable Shredding Devices Pounding Tools Alcohol-Making Vessels and Air Locks Siphons and Racking Bottles and Bottling Hydrometers Thermometers Cider and Grape Presses Grain mills Steamers Incubation Chambers Curing Chambers Temperature Controllers Masking Tape and Markers

Chapter 4: Fermenting Sugars into Alcohol: Meads, Wines, and Ciders

Yeast Simple Mead Botanical Enhancements to Mead: T’ej and Baälche Fruit and Flower Meads Simple and Short Versus Dry and Aged Continuous Starter Method Herbal Elixir Meads Wine from Grapes Cider and Perry Sugar-Based Country Wines Alcoholic Beverages from Other Concentrated Sweeteners Fermented Fruit Salads Plant Sap Ferments Carbonating Alcoholic Beverages Mixed Source Legacy Troubleshooting

Chapter 5: Fermenting Vegetables (and Some Fruits Too)

Lactic Acid Bacteria Vitamin C and Fermented Vegetables Kraut-Chi Basics Chop Salt: Dry-Salting Versus Brining Pounding or Squeezing Vegetables (or Soaking in a Brine) Pack How Long to Ferment? Surface Molds and Yeasts Which Vegetables Can Be Fermented? Spicing Sauerkraut Kimchi Chinese Pickling Indian Pickling Fermenting Hot Sauce, Relishes, Salsas, Chutneys, and Other Condiments Himalayan Gundruk and Sinki Considerations for Salt-Free Vegetable Ferments Brining Sour Pickles Brining Mushrooms Brining Olives Dilly Beans Lactic Acid Fermentations of Fruit Kawal Adding Starters to Vegetable Ferments Liquid Forms of Vegetable Ferments: Beet and Lettuce Kvass, Cultured Cabbage Juice, Kaanji, and Tsukemono: Japanese Pickling Styles Cooking with Fermented Vegetables Laphet (Fermented Tea Leaves) Troubleshooting

Chapter 6: Fermenting Sour Tonic Beverages

Carbonation Ginger Beer with Ginger Bug Kvass Tepache and Aluá Mabí/Mauby Water Kefir (aka Tibicos) Whey as a Starter Roots Beer Pru Sweet Potato Fly Inventive Soda Flavors Smreka Noni Kombucha: Panacea or Peril? Making Kombucha Kombucha Candy: Nata Jun Vinegar Shrub Troubleshooting

Chapter 7: Fermenting Milk

Raw Milk: Microbiology and Politics Simple Clabbering Yogurt Kefir Viili Other Milk Cultures Plant Origins of Milk Cultures Crème Fraîche, Butter, and Buttermilk Whey Cheese Factory Versus Farmstead Cheesemaking Non-Dairy Milks, Yogurts, and Cheeses Troubleshooting

Chapter 8: Fermenting Grains and Starchy Tubers

Engrained Patterns Soaking Grains Sprouting Rejuvelac Porridges Fermenting Oatmeal Grits/Polenta Atole Agrio Millet Porridge Sorghum Porridge Rice Congee Old Bread Porridge Potato Porridge Poi Cassava South American Cassava Breads Fermenting Potatoes Sourdough: Starting One and Maintaining It Flatbreads/Pancakes Sourdough Bread Sour Rye Porridge Soup (Zur) Sierra Rice Hoppers/Appam Kishk and Keckek el Fouqara Fermenting Grains with Other Kinds of Foods Fermenting Leftover Grains (and Starchy Tubers) Troubleshooting

Chapter 9: Fermenting Beers and Other Grain-Based Alcoholic Beverages

Wild Yeast Beers Tesgüino Sorghum Beer Merissa (Sudanese Toasted Sorghum Beer) Asian Rice Brews Basic Rice Beer Sweet Potato Makgeolli Millet Tongba Saké Malting Barley Simple Opaque Barley Beer Cassava and Potato Beers Beyond Hops: Beers with Other Herbs and Botanical Additives Distillation

Chapter 10: Growing Mold Cultures

Incubation Chambers for Growing Molds Making Tempeh Cooking with Tempeh Propagating Tempeh Spores Making Koji Amazaké Plant Sources of Mold Cultures Troubleshooting

Chapter 11: Fermenting Beans, Seeds, and Nuts

Cultured Seed and/or Nut Cheeses, Pâtés, and Milks Acorns Coconut Oil Cacao, Coffee, and Vanilla Fermentation Spontaneous Fermentation of Beans Idli/Dosa/Dhokla/Khaman Acarajé (Afro-Brazilian Fritters of Fermented Black-Eyed Peas) Soybeans Miso Using Miso Soy Sauce Fermented Soy “Nuggets”: Hamanatto and Douchi Natto Dawadawa and Related West African Fermented Seed Condiments Fermenting Tofu Troubleshooting

Chapter 12: Fermenting Meat, Fish, and Eggs

Drying, Salting, Smoking, and Curing Dry-Curing Basics Brining: Corned Beef and Tongue Dry-Cured Sausages Fish Sauce Pickled Fish Fermenting Fish with Grains Filipino Burong Isda and Balao-Balao Japanese Nare Zushi Fermenting Fish and Meat in Whey, Sauerkraut, and Kimchi Fermenting Eggs Cod Liver Oil Burying Fish and Meat High Meat Meat and Fish Ethics

Chapter 13: Considerations for Commercial Enterprises

Consistency First Steps Scaling Up Codes, Regulations, and Licensing Different Business Models: Farm-Based Operations, Diversification, and Specialization

Chapter 14: Non-Food Applications of Fermentation

Agriculture Bioremediation Waste Management Disposal of Human Bodies Fiber and Building Arts Energy Production Medicinal Applications of Fermentation Fermentation for Skin Care and Aromatherapy Fermentation Art

Epilogue: A Cultural Revivalist Manifesto Resources Glossary A Note on References Books Cited Endnotes Color Gallery

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