Fermentation makes foods more nutritious, as well as delicious. Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found throughout human cultures. Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.
Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.
Fermentation makes foods more nutritious, as well as delicious. Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found throughout human cultures. Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.
Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.
I received this helpful info from London fermentation enthusiast Haidi Jenkin: I thought you might be interested to share with your readers how the (seemingly ubiquitous) Instant Pot can be used for fermenting purposes. I have used mine for many different fermenting projects described in your books – for example: Natto – you can cook … Continue reading Instant Pot for Fermentation – Lessons Learned→
Venezuelan fermentation enthusiast Neyda Fernández wanted to make yogurt but was having trouble finding a starter. So she decided to experiment with a method she had heard about, using a slice of bread as a starter. Here is her write-up of the experiment and her results: Making yogurt from a slice of bread Question: Is … Continue reading A Slice of Bread as a Yogurt Starter?→
Sandor is getting ready to travel to the UK for an intensive workshop tour. His schedule will be as follows: Sept 14-15 Hawarden, Flintshire, Wales Good Life Experience Festival Sept 16 London College of Naturopathic Medicine Sept 18 Welbeck, Nottinghamshire The School Of Artisan Food Sept 19 … Continue reading Sandor UK Tour September 2019→
Our friend Amund Polden Arnesen, a Norwegian beer-maker, shared the following information about a traditional farmhouse beer known as Maltøl: The Norwegian tradition for farmhouse brewing has survived particularly on the west coast and in the middle part of Norway. In Stjørdal they still malt their own barley in specially built traditional malting houses … Continue reading Traditional Norwegian Farmhouse Brewing→
This week, teaching in Buenos Aires, Argentina, I tasted the best, cheesiest vegan cheese I have ever encountered. It was made by one of the students in my workshop, Nico Salguero. He generously explained his process to me in some detail. Soak almonds in water for about 24 hours. Remove skins. Sprout the soaked … Continue reading Aged Almond Cheese→
This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes—including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread—and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.
