Sandor Katz - The Art of Fermentation

Webcast sponsored by the Irving K. Barber Learning Centre and hosted by the UBC Reads Sustainability. The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation 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. 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. With full-color illustrations and extended resources, this book 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. Readers 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.

[@jorgemoramuoz8067]

Thanks for the enlightenment. A worthy video to spend and invest time.

[@laurenandreas5950]

Thank you so much for this video. I love making ferments and always learn so much from your videos.

[@fordhouse8b]

Thanks for posting this!

[@prematma3874]

Mind blowing I will buy your book soon

[@Sheenasalesthriftytreasures]

So awesome

[@chiledoug]

Thick raw milk yogurt ..I make buttermilk also always turns out really thick. Then I strain them together..thick and tasty...then I add some whey back into the buttermilk works out great I heat the buttermilk to 80f and the yogurt to 115f..

[@7spiritwarrior921]

Disappointing. Lol no monkey is my ansestor. When he said that. I didn't want to hear anymore. Baby a fetus.