Wild Fermentation by Sandor Ellix Kaltz

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The book covers ferments such as kombucha mushroom tea, sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives).


Table of Contents

Foreword by Sally Fallon


Introduction Cultural Context: The Making of a Fermentation Fetish

  • Chapter 1. Cultural Rehabilitation: The Health Benefits of Fermented Foods
  • Chapter 2. Cultural Theory: Human Beings and the Phenomenon of Fermentation
  • Chapter 3. Cultural Homogenization: Standardization, Uniformity, and Mass Production
  • Chapter 4. Cultural Manipulation: A Do-It-Yourself Guide
  • Chapter 5. Vegetable Ferments
  • Chapter 6. Bean Ferments
  • Chapter 7. Dairy Ferments (and Vegan Alternatives)
  • Chapter 8. Breads (and Pancakes)
  • Chapter 9. Fermented-Grain Porridges and Beverages  (very brief description of Kombucha)
  • Chapter 10. Wines (Including Mead, Cider, and Ginger Beer)
  • Chapter 11. Beers
  • Chapter 12. Vinegars
  • Chapter 13. Cultural Reincarnation: Fermentation in the Cycles of Life, Soil Fertility, and Social Change

    Additional Information

    Fermenting foods are actually Safe and Easy. However they may be A little intimidating to the novice. Click here to see how easy it is make Kombucha Tea for health and longevity.

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