ISBN: 9781603582667 Year Added to Catalog: 2010 Book Format: DVD Book Art: Additional one-on-one interview and two recipes Dimensions: 1 disc Number of Pages: 110 minutes Book Publisher: Chelsea Green Publishing Release Date: September 30, 2010 Web Product ID: 543
Thousands of readers consider Sandor Ellix Katz’s Wild Fermentation to be their guidepost for exploring and making fermented foods. In this DVD Katz offers fermentation beginners and enthusiasts a chance to “sit in” on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.
Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there’s no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it’s a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.
This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:
The history of fermentation and culturing
Information about microorganisms and pre-digestion
Demonstrations on making kefir and sauerkraut
Tips on fermentation vessels and storage
The truth about food safety (botulism, surface mold, and other fears de-mystified)
Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut—and featuring an extended interview with Katz—this video is perfect for food-lovers of any kind.
READ THE BOOK:
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.
"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."
The book covers vegetable ferments such as 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); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.
About the Author
Sandor Ellix Katz
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him "one of the unlikely rock stars of the American food scene." The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. Sandor teaches fermentation workshops ...