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The Art of Fermentation : an In-Depth Exploration of Essential Concepts and Processes from Around the World.

Author: Sandor Ellix Katz; Michael Pollan
Publisher: White River Junction, Vermont : Chelsea Green Publishing, 2012.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Katz, Sandor Ellix.
Art of Fermentation : An In-Depth Exploration of Essential Concepts and Processes from Around the World.
White River Junction, Vermont : Chelsea Green Publishing, ©2012
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Sandor Ellix Katz; Michael Pollan
ISBN: 9781603583640 1603583645
OCLC Number: 1021808102
Notes: Ginger Beer with Ginger Bug.
Description: 1 online resource (625 pages)
Contents: Title Page; Copyright Page; Dedication Page; 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 FermentationChapter 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 LocksSiphons 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: Tâ#x80;#x99;ej and BaÃÞlche; 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 SweetenersFermented 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 CondimentsHimalayan 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 Å#x9E;algam Suyu; Tsukemono: Japanese Pickling Styles; Cooking with Fermented Vegetables; Laphet (Fermented Tea Leaves); Troubleshooting; Chapter 6. Fermenting Sour Tonic Beverages; Carbonation.

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