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

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

Sandor Ellix Katz

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information-how the processes work, parameters for safety, techniques for effective preservation, troubleshooting, and more. Featuring a foreword by Michael Pollan, The Art of Fermentation provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Listeners will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and only-of its kind.

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information-how the processes work, parameters for safety, techniques for effective preservation, troubleshooting, and more. Featuring a foreword by Michael Pollan, The Art of Fermentation provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Listeners will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and only-of its kind.
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Description:

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information-how the processes work, parameters for safety, techniques for effective preservation, troubleshooting, and more. Featuring a foreword by Michael Pollan, The Art of Fermentation provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Listeners will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and only-of its kind.

Language:

English

Narrators:

Sean Crisden

Length:

20h 17m


Chapters

Chapter 1
Chapter 1

08:21


Chapter 2
Chapter 2

21:30


Chapter 3
Chapter 3

46:37


Chapter 4
Chapter 4

29:43


Chapter 5
Chapter 5

31:49


Chapter 6
Chapter 6

44:52


Chapter 7
Chapter 7

45:50


Chapter 8
Chapter 8

37:14


Chapter 9
Chapter 9

35:26


Chapter 10
Chapter 10

51:23


Chapter 11
Chapter 11

49:10


Chapter 12
Chapter 12

50:42


Chapter 13
Chapter 13

49:23


Chapter 14
Chapter 14

45:24


Chapter 15
Chapter 15

44:24


Chapter 16
Chapter 16

40:20


Chapter 17
Chapter 17

50:12


Chapter 18
Chapter 18

56:27


Chapter 19
Chapter 19

43:27


Chapter 20
Chapter 20

44:41


Chapter 21
Chapter 21

36:21


Chapter 22
Chapter 22

46:23


Chapter 23
Chapter 23

44:19


Chapter 24
Chapter 24

37:49


Chapter 25
Chapter 25

45:14


Chapter 26
Chapter 26

46:07


Chapter 27
Chapter 27

48:32


Chapter 28
Chapter 28

41:46


Chapter 29
Chapter 29

37:14


Chapter 30
Chapter 30

06:38