Sandor Katz's Fermentation Journeys

Synopsis

From James Beard Award winner and New York Times-bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life's work-a cookbook destined to become a modern classic essential for every home chef.

"Sandor's life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."-David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation

"Sandor Katz transposes his obsession with one of mankind's foundational culinary processes into a cookbook-cum-travelogue."-The New York Times

"There is perhaps nobody more broadly knowledgeable and contagiously curious about the world's fermentation traditions than the effervescent Sandor Katz."-Civil Eats 

"It's a fantastic read for anyone."-Food52

For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he's gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.

In his latest book, Sandor Katz's Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods.

This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:

• Detailed descriptions of traditional fermentation techniques
• Celebrating local customs and ceremonies that surround particular ferments
• Profiles of the farmers, business owners, and experimenters Katz has met on his journeys

 

It contains over 60 recipes for global ferments, including:

• Chicha de jora (Ecuador)
• Misa Ono's Shio-koji, or salt koji (Japan)
• Doubanjiang (China)
• Efo riro spinach stew (Nigeria)
• Whole sour cabbages (Croatia)
• Chucula hot chocolate (Colombia)

 

Sandor Katz's Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years-from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor-this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world's most experienced and respected advocate of all things fermented.

"The Godfather of the Fermentation Revival . . . [Katz is] a globe-trotting mascot for the power of bacteria and yeast to create delicious food."-GQ

"This international romp is funky in the best of ways."-Publishers Weekly

"Fascinating and full of delicious stuff. . . . I'm psyched to cook from this book."-Francis Lam, The Splendid Table

"[Katz is] rock in the fermentation world and a true inspiration of mine . . . making fermentation approachable and fun (as it should be)."-Brad Leone, Bon Appétit

More Praise for Sandor Katz:

"His teachings and writings on fermentation have changed lives around the world."-BBC

"The fermentation movement's guru."-USA Today

"A fermentation master."-The Wall Street Journal

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Summary

Sandor Katz's book "Fermentation Journeys" is a comprehensive guide to the art and science of fermenting food. Katz, also known as "Sandorkraut," is a fermentation enthusiast and a self-taught expert on the subject. His book is a compilation of his personal fermentation experiences and journeys around the world, and offers valuable insights, techniques, and recipes for fermenting various foods.

Chapter 1: "Fermentation Basics"

In the opening chapter of the book, Katz gives a brief introduction to the basics of fermentation. He explains the science behind fermentation and how it has been used for centuries to preserve food. He also discusses the health benefits of fermented foods and how they can support a diverse and resilient microbiome.

One real-life example of fermentation in action is the process of making sauerkraut. This traditional German dish is made by fermenting shredded cabbage with salt. The salt draws water out of the cabbage, creating a brine that encourages the growth of beneficial bacteria. These bacteria convert sugars in the cabbage into lactic acid, giving sauerkraut its sour taste and preserving it for long periods of time.

Chapter 2: "Fermented Vegetables"

In this chapter, Katz explores the world of fermented vegetables, from classic pickles to spicy kimchi. He shares his personal experiences with fermenting vegetables and highlights the different techniques and equipment that can be used.

A real-life example of fermented vegetables is the Japanese dish, tsukemono. This refers to a variety of pickled vegetables that are commonly served as side dishes in traditional Japanese meals. Tsukemono are made through the process of lacto-fermentation, using salt and sometimes additional flavorings like spices or vinegar.

Chapter 3: "Dairy Fermentation"

Katz delves into the world of dairy fermentation in this chapter. It covers a range of fermented dairy products such as yogurt, kefir, and cheese. He discusses the importance of using high-quality milk and how to create the ideal environment for fermentation.

One real-life example of dairy fermentation is kefir, a probiotic drink that originated in the Caucasus region. It is made by fermenting milk with kefir grains, which are a combination of bacteria and yeast. The result is a tangy, slightly effervescent drink that is rich in beneficial bacteria and nutrients.

Chapter 4: "Beverage Fermentation"

Fermentation is not limited to just food, as Katz explores in this chapter. He discusses the fermentation process for various beverages such as kombucha, wine, and beer. He also includes practical tips for making these beverages at home.

One real-life example of beverage fermentation is coffee fermentation. The process involves soaking coffee beans in water for a certain period of time, allowing them to ferment. This fermentation breaks down the sugars and other compounds in the beans, resulting in a more complex and flavorful cup of coffee.

Chapter 5: "Bread and Grains"

In this chapter, Katz delves into the world of bread and grain fermentation. He discusses the role of yeast and bacteria in bread making and how to create naturally leavened sourdough bread. He also shares recipes for other fermented grain products such as rice, millet, and buckwheat.

One real-life example of fermented grains is natto, a traditional Japanese dish made from fermented soybeans. It is produced by soaking cooked soybeans in a fermentation starter, typically a bacteria called Bacillus subtilis. The result is a sticky, pungent, and highly nutritious food.

Chapter 6: "Fermenting Meat and Fish"

Katz explores the world of fermenting meat and fish in this chapter. He discusses traditional methods of preserving meat, such as dry curing and fermentation, and also shares recipes for fermented sausages and fish sauces.

One real-life example of fermented meat is salami, a popular cured meat that originated in Italy. Salami is made by mixing ground pork with spices and curing salts, and then allowing it to ferment and dry. The result is a tangy and flavorful meat product that can be enjoyed on its own or in dishes such as pizza and sandwiches.

Chapter 7: "Fermented Condiments"

In the final chapter of the book, Katz explores the world of fermented condiments, such as mustard, ketchup, and hot sauce. He discusses the various techniques and ingredients used in the fermentation process and how to incorporate these condiments into your meals.

One real-life example of fermented condiments is tempeh, a traditional Indonesian food made from fermented soybeans. The beans are boiled, drained, and inoculated with a fungus that binds them together into a compact cake. Tempeh is a rich source of protein and can be used as a meat substitute in vegetarian and vegan dishes.

Overall, Sandor Katz's "Fermentation Journeys" is an informative and engaging read for anyone interested in the world of fermentation. With real-life examples and practical techniques, this book is a valuable resource for both beginners and experienced fermenters.