While his 2012 book The Art of Fermentation remains comprehensive and authoritative, the vastly varied and open-source nature of fermentation means that it’s essentially an infinite topic. In this follow-up, Katz digs deeper, recounting years of globe-trotting research into methods and preparations both ancient and contemporary. It’s worth noting that the latter category exists in large part because of his eloquent writing and tireless proselytizing; in the decade since TAOF, the fermentation field has exploded, with innovative experimentation taking place around the world, everywhere from home kitchens to 3-star restaurants with dedicated labs. Sandor Katz’s Fermentation Journeys documents the state of the art with inspiring enthusiasm.
The Benefits: Besides being easy to make, fermented foods are important for a healthy gut microbiome, which is fundamental to physical, mental, and emotional wellbeing.
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