Having a fermentation guide (or two) is the best thing you can turn to for help along the way. Having a fermentation \u2018troubleshooting manual\u2019 is just like having your mother or grandmother\u2019s handwritten recipe diary to refer to from time to time. <\/p>\n\n\n\n
Today, many great books are available on this topic. But one that always comes instantly to mind is from one of my favorite fermentation author’s Sandor Ellix Katz<\/a>. I am talking about Katz\u2019s The Art of Fermentation<\/em><\/a>; a book that can be considered as the \u2018fermentation Bible\u2019 – the granddaddy<\/strong> of all fermentation guides. So here\u2019s a brief review of The Art of Fermentation<\/em>:<\/p>\n\n\n\n Sandor Katz has literally started a \u2018fermentation revolution\u2019 with his books. He started with the Wild Fermentation<\/a><\/em> which became a huge hit with people looking for scientific ways to ferment. <\/p>\n\n\n\n Here is a man who believes that the art and science of fermentation forms the very basis of the human culture<\/em>. <\/p>\n\n\n\n As Sally Fallon Morell, author of Nourishing Traditions\u00ae<\/a>, puts it: \u2018Sandor Katz has labored mightily to deliver this magnum opus to people who are hungry for a <\/em>real<\/em><\/strong> <\/em>connection<\/em><\/strong> to food and the <\/em>connection<\/em><\/strong> to life itself\u2019<\/em>.<\/p>\n\n\n\n Fermented foods, Mr. Katz believes, are our link<\/strong> to microscopic life and no one knows this better than him. Sandor Katz has traveled across the globe studying different fermented foods across cultures. His thirst and passion for this topic has taken him across Europe, the Far East and to cultures where fermentation is revered as a way of life. It is no wonder that a book from had to become a bestseller.<\/p>\n\n\n\n Okay, so before we discuss what makes this book so great, a bit of a disclaimer:<\/p>\n\n\n\n Wild Fermentation<\/strong><\/em><\/a> is what you should read first, if you are new to fermenting.<\/strong> <\/p>\n\n\n\n The reason why I say this is: The Art of Fermentation<\/em> is not<\/strong> your everyday recipe book. Do not buy it if you are looking for step by step recipes and quick-how-to-guides. Having clarified that; The Art of Fermentation<\/em> is a book for every veteran and novice fermentation lover<\/strong> who takes this art and science seriously<\/strong>.<\/p>\n\n\n\n Again: this is not<\/strong> your regular how to recipe<\/em> book. It is a book that provides tons of scientific details and history about the art of fermenting food<\/strong>. It spans more than 500 pages filled with brilliant tips, research facts and reading resources that are sure to dazzle and spellbind every reader. (That is why I say that every serious veteran and newbie fermentator should keep this \u2018Bible of fermentation\u2019 on hand).<\/p>\n\n\n\n The<\/strong><\/em> <\/strong>Art of Fermentation<\/strong><\/em><\/a> <\/em>mostly contains fun anecdotes about the author\u2019s experiments with fermenting produce, grains, beers and wines. Katz ends up encouraging every reader to invest in mason jars, Crockpot and other tools needed for state of the art fermenting. <\/p>\n\n\n\n I myself felt super encouraged to pick up several new mason jars, carboys and fresh produce each time I make a trip to the farmer markets. <\/p>\n\n\n\n Like many fermentators, I love experimenting and thanks to Katz\u2019s book The Art of Fermentation<\/em> , I feel empowered to do so without fear. I know I can easily tap into the author\u2019s vast knowledge, each time I bring fresh produce home to preserve. Like me, I am sure, many will be encouraged to take on new projects they haven\u2019t dared to before.<\/p>\n\n\n Another reason why this book is a worthwhile investment is that you can place it on your coffee table and it is bound to be a great conversation starter<\/strong> at your next party. <\/p>\n\n\n\n Your friends will want to get their hands on this book and it is surely going to make rounds in your circles. They will love the pictures in the book – some are hand drawn sketches inserted in just the right places. Every chapter has highlighted text boxes of quick fun facts and anecdotes that are as informative as they are entertaining.<\/p>\n\n\n\n Many chapters have detailed photographs of fermented foods and the author\u2019s experiences with them as he traveled across Romania, Japan, Korea and other countries where fermenting is a way of life. <\/p>\n\n\n\n The photos of microscopic organisms-fungi and bacteria-show us just how tiny we are in this vast Universe. They help us understand that the vast majority of them are our friends and that they exist for a reason. In fact; they could be the answer to battle modern lifestyle diseases that are rampant today. <\/p>\n\n\n\n The author helps us understand the silent war we are inadvertently drawn \u2013a war conducted by food corporation giants and MNCs that lure and condition us into eating unhealthy foods. Fermentation can help change that. I truly believe that fermentation is the key to longevity and good health and the author scientifically proves that this is how humans ought to live and eat. <\/p>\n\n\n\n The vast amount of research that Mr. Katz has put into the book is evident through his detailed narratives and photographs. It is clear that the author feels passionately about the topic and he really makes us question<\/strong> our beliefs and modern eating habits, cooking methods and the consumerism we are subjected to through advertising and marketing gimmicks.<\/p>\n\n\n\n Just the book\u2019s Glossary and Resource section will keep readers busy for years. It is for these reasons that The Art of Fermentation<\/em> is a great book to gift to family members and friends who love fermenting and eating healthy.<\/p>\n\n\n\n So what if you have tried sauerkraut, apple cider, mead, and sourdough already? Why not move on to fish, beans, eggs, and other foods you never thought to ferment? <\/p>\n\n\n\n The reason why you will feel encouraged to try different recipes and test untested waters is because of the fact that the author empowers you and makes you fearless. He not only tells you how to get each recipe right; he even tells you what to do what to do when things go wrong<\/strong>. <\/p>\n\n\n\n For example, if your batch of ferment develops an ugly beard of mold on the surface, he simply encourages you to remove the fuzzy layer and enjoy the ferment beneath! And this simplicity<\/strong> is what makes this book so alluring: you learn to drop all inhibitions and fears when it comes to fermenting.<\/p>\n\n\n\n As with any product or book, there is good and then there are critical reviews. Here are some areas where The Art of Fermentation <\/em>falls short:<\/p>\n\n\n\n Go for the The<\/em> Art of Fermentation<\/em><\/a> only after reading Wild Fermentation<\/em><\/a>. This is the book for you if you are looking for scientific and detailed information about the benefits and methods of fermentation. If you are looking for recipes, check out other fermentation books like Fermented Vegetables or Ferment for Good. <\/p>\n\n\n\n See my review of <\/a><\/strong>Wild Fermentation<\/a><\/strong><\/em> by Katz<\/a>.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" When newbies begin their fermentation journey, it\u2019s easy to feel a bit lost. When I started, I needed help from time to time on burning questions pertaining to the processes. \u2018Was I doing things right?\u2019 \u2018What if the batch gets spoilt?\u2019 \u2018What if I am doing something wrong?\u2019 \u2018Is there something I can do to […]<\/p>\n","protected":false},"author":1,"featured_media":2446,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"limit_modified_date":"1","last_modified_date":"2019-06-24T03:46:39","publish_to_discourse":"","publish_post_category":"","wpdc_auto_publish_overridden":"","wpdc_topic_tags":"","wpdc_pin_topic":"","wpdc_pin_until":"","discourse_post_id":"","discourse_permalink":"","wpdc_publishing_response":"","wpdc_publishing_error":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[32],"tags":[],"class_list":{"0":"post-2409","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-reviews","8":"entry"},"acf":[],"yoast_head":"\n![\"The](\"https:\/\/m.media-amazon.com\/images\/I\/41jeFHvFgxL.jpg\")
\n <\/a>\n\n <\/div>\n\n ![\"Amazon](\"https:\/\/myfermentedfoods.com\/wp-content\/plugins\/aawp\/assets\/img\/icon-check-prime.svg\"){kind=icon}
<\/a> <\/div>\n\n View on Amazon<\/a>\n <\/div>\n\n<\/div>\n\n \n<\/div>\n\n\n\n\nAbout the author – Sandor Katz<\/h2>\n\n\n\n
Main Points of The Art of Fermentation<\/em><\/h2>\n\n\n\n
Great book for your coffee table!<\/h3>\n\n\n\n
Great Variety<\/h3>\n\n\n\n
Critical reviews<\/h2>\n\n\n\n
Conclusion<\/h2>\n\n\n\n