With traditional fermentation, one of the oldest processes of preserving food, we can drive a cultural revival that reclaims our food and revitalizes our communities.
The “Art of Fermentation” is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics while providing a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
COVER: CHELSEA GREEN PUBLISHING
Handmade crocks by Sarah Kersten, of Berkeley, California, are made in the style of the famous German Harsch crocks with moats that fill with water to create a water lock and prevent fresh air from entering the fermentation chamber. These crocks come with semi-circular weights to keep contents submerged.
Stuffing shredded and salted vegetables into a jar. Keep stuffing until vegetables are submerged.
“Culture,” a papercut by Nikki McClure
“I Will Ferment Myself,” a print by Modern Times Theater.