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The Art of Fermentation

The Art of Fermentation


By Sandor Ellix Katz. This is the most comprehensive guide to do-it-yourself home fermentation ever published. 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; parameters for safety; techniques for effective preservation; troubleshooting; and more. With numerous illustrations and extended resources, this book provides readers with detailed information on fermenting vegetables; sugars into alcohol; sour tonic beverages; milk; grains and starchy tubers; beers; beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. 528 pages, hardcover.

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