STEPHEN LEE has cofounded and sold two of the country's best-known tea brands, Tazo Tea and Stash Tea. After discovering kombucha on one of his tea importing trips to Russia, Stephen launched Kombucha Wonder Drink in 2001. It can now be found in natural foods stores, grocery stores, pubs, spas, hotels, college campuses, and coffee and tea houses across the country. He also recently launched Tea Tibet, a not-for-profit tea company benefiting Tibet.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.
Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.