The art of fermentation : an in-depth exploration of essential concepts and processes from around the world /
Saved in:
| Author / Creator: | Katz, Sandor Ellix, 1962- |
|---|---|
| Imprint: | White River Junction, Vt. : Chelsea Green Pub., c2012. |
| Description: | xxiii, 498 p. : ill. (some col.) ; 25 cm. |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/9860847 |
Table of 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........13
- 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 Salgam Suyu
- 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
- Mabi/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 Congeep
- Old Bread Porridge
- Potato Porridge
- Poi
- Cassava
- SouthAmerican 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
- Chapater 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
- Aearajé (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
- Chapter13. Considerations for Commercial Enterprises
- Consistency
- First Steps
- Scaling Up
- Codes, Regulations, and Licensing
- Different Business Models: Farm-Based Operations, Diversification, and Specialization
- Chapter14. 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
- Index
