The Art of Fermentation

This is the most comprehensive guide to do-it-yourself home fermentation ever published. The concepts and processes behind fermentation are explained in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. Readers will find detailed information on fermenting vegetables; sugars into alcohol; sour tonic beverages; milk; grains and starchy tubers; beans; seeds; nuts; fish; meat; and eggs, as well as growing mould cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises.
Hardcover, full colour, 528 pgs

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