The Art of Fermentation

The Art of Fermentation is a gem of a book in many ways. Sandor Katz makes a case for fermentation as a shift in cultural values. Fermentation rejects the current attitude of ‘fast food culture’ and the increase in over-processed foods. This book is a return to old values, the lost art of making things yourself, working with living things, living cultures. When was the last time you worked with a living thing in the kitchen? Other than sourdough of course.

This book guides you through an array of ferments, offers a bit of a history lesson, and contains anecdotal bits from ferment fans.

The thing that I love about this book is that it gives you the direction and power to take on your own projects. It encourages experimentation, because that’s what is so fun about fermentation after all!

Fermenting projects SHOULD be fun, how exciting is it to be creating your own bacterial culture in a jar of kvass, or kraut, for example?

Katz has a pretty incredible story himself. A self-proclaimed ‘fermentation revivalist’, he moved from the bustling Manhattan, to a queer rural commune in Tennessee, after unfortunately being tested HIV+. He challenges us to think outside the box when it comes to our food, and to look beyond our grocery store and take our health into our own hands.

The Art of Fermentation is forever my reference book, when i’m looking to find new ferment projects. It dives pretty deep into everything from basic krauts, pickles to amazake, and meat fermentation.