Publisher's Synopsis
Fermentation is the traditional art of preserving (and improving) food, transforming it into victuals that are nutritious, distinct, and savored across the globe. Think stinky European cheese, smooth, bold wine, tangy sauerkraut, and earthy, rich miso; all produced by the magnificent process of fermentation.
With a wide range of delicious fares such as bread, wine, cheese, fermented fruits, and vegetables, nearly every culture on our planet has its own regionally cherished fermented food.
The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.
