Our grocery store shelves are filled with processed and refined foods that have been stripped of their nutritional value. That’s why it’s more important than ever for us to reclaim the food traditions that lead to better health—namely, fermentation.
In The Art of Fermentation, Sandor Ellix Katz explores the many benefits of reclaiming this tradition, including those related to our health. Fermentation makes food—be it grains, milk, vegetables, or meat—more digestible and provides essential lactic acid for colon and intestinal health.
Although the book does not have recipes like a normal cookbook, it does give recipe information and methodology. Here you will find the basic concepts, equipment, and fermentation processes for making meads, wines, ciders, sauerkraut, kimchi, pickles, kombucha, milk, yogurt, kefir, cheese, grains, tempeh, miso, soy sauce, tofu, meat, fish, eggs, and many others you probably haven’t heard of.
Katz provides a guide for culturing cultures, inspiring us to rethink the “war on bacteria” and encouraging us to embrace the role that all those invisible life-forms have in contributing to our overall health and well-being.
