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

The Art of Fermentation is a comprehensive guide to do-it-yourself home fermentation, providing detailed information on fermenting various foods and drinks, including vegetables, sugars into alcohol, sour tonic beverages, milk, grains and starchy tubers, beers (and other grain-based alcoholic beverages), beans, seeds, nuts, fish, meat, and eggs.

With a foreword by Michael Pollan, this book is essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for fermentation, arguably the oldest form of food preservation.

Sandor Katz, a renowned expert in fermentation, presents the concepts and processes in simple enough terms for beginners while providing in-depth information for experienced practitioners.

Whether you're looking to preserve food through fermentation or simply want to learn more about this ancient art, The Art of Fermentation is the ultimate guide.