Fermented foods are great for your health, and this book is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Beer? Yogurt? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi and other tasty, briny treats.
This was the original zine written by Sandor Ellix Katz before he went on to become an international fermenting superstar. Even in its new, beautifully-photographed hardcover format, it's still his most accessible, basic, and pocket-sized guide!
- Type: Hardcover
- Pages: 128
- Publisher: Microcosm Publishing; 2 edition (July 12 2017)
- Language: English
SANDOR ELLIX KATZ
Sandor Ellix Katz is a self-taught fermentation experimentalist. He has learned and demystify the process of home fermentation. Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Now, with a decade more experience behind him, he offers readers the unique opportunity to hear countless stories about fermentation practices. Answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic.