{"title":"Fermentation","description":null,"products":[{"product_id":"kimchi-80-recipes-for-classic-kimchi-and-modern-twists-hardcover","title":"Kimchi: 80 Recipes for Classic Kimchi and Modern Twists - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJihyun 'Kimmy' Kim\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWhether you're curious about fermentation, passionate about Korean cuisine, or simply looking to bring something bold and beautiful into your kitchen, this book is for you. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e In South Korea, kimchi is part of every meal, every season, and every memory. Jihyun 'Kimmy' Kim grew up surrounded by the scents of garlic, chilli, and fermented vegetables, and watched the women in her family prepare huge batches of kimchi during kimjang each winter. It wasn't just about food - it was about love, sharing, and tradition. This cookbook is filled with classic and contemporary recipes; it's a mix of the old and the new, designed to help you feel more connected to the food you make, and more inspired to explore kimchi in your own way. \u003cp\u003e\u003c\/p\u003e From Seoul to Southeast London: Kimchi is more than just Korea's national dish-it's a way of life. It appears on every Korean table, from everyday breakfasts to elaborate feasts. It lives in fridges, markets, memories, and language. But what exactly is it? At its simplest, kimchi is fermented vegetables. But it's so much more than that. It's a method of preservation that goes back centuries, born from necessity and perfected over generations. It's a careful balance of salt, time, spice, and care. And every household makes it a little differently. \u003cp\u003e\u003c\/p\u003e Kimchi is a form of storytelling. It carries the memory of a place, a season, a hand. It reminds us that good things sometimes take time. That transformation happens slowly. That flavour is worth waiting for. \u003cp\u003e\u003c\/p\u003e Through Kimmy's own words and 80 delicious recipes, the chapters will cover: The flavours of Korea; The kimchi pantry; Kimchi-making basics; The classics - kimchi recipes; Cooking with kimchi - recipes including Kimchi pancakes and Kimchi toasties; Troubleshooting and tips; Kimchi recipe tracker. Plus beautiful and bright design and photography throughout, making this a truly stand-out and classic cookery book.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e The heart and soul behind Kimchi \u0026amp; Radish is Jihyun Kim \"Kimmy\", a South Korean native with a deep passion for Korean cuisine. A qualified Korean chef with many years' experience in teaching Korean cuisine, she studied Le Cordon Bleu, French cuisine at Tante Marie Culinary Academy, where she fell in love with the UK and decided to settle. Kimmy is dedicated to bringing authentic, fresh kimchi to customers in the UK. \u003c\/p\u003e\u003cp\u003e After years of disappointment with the quality of kimchi in the UK, Kimmy decided to take matters into her own hands, founding Kimchi \u0026amp; Radish in January 2018, stating: \"My goal is to introduce great tasting kimchi to customers and replace the bland, factory-packed versions that flood supermarket shelves.\" \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.3 x 6.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 12, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917054284120,"sku":"9781399755283","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/p49ZmYMTXo9781399755283.webp?v=1792814014"},{"product_id":"fearless-fermentation-a-beginner-proof-guide-to-fermenting-vegetables-paperback","title":"Fearless Fermentation: A Beginner-Proof Guide to Fermenting Vegetables - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDaniel Payne\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eEver stared at a head of cabbage, dreaming of crunchy, homemade sauerkraut, only to be stopped by one terrifying thought: \"What if I get it wrong?\"\u003c\/p\u003e\u003cp\u003eYou're not alone. The world of home fermentation can feel like a minefield of conflicting information, complex science, and the ever-present fear of mold, botulism, or just wasting a perfectly good jar of vegetables.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFearless Fermentation\u003c\/em\u003e is the book that finally silences those fears with simple, science-backed answers. This is not another complicated encyclopedia; it's a beginner-proof guide that demystifies the entire process, written by an author who has faced (and overcome) every fear you have.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eForget expensive, fancy equipment. You'll learn the \"Core-Four Method,\" a foolproof technique that uses nothing but a standard Mason jar, salt, and water to create safe, delicious, and vibrant ferments every single time.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book's revolutionary \"Is This Normal?\" visual troubleshooting guide-complete with full-color photos-will become your most trusted resource, definitively showing you the difference between harmless Kahm yeast (and how to fix it) and dangerous mold (and when to toss it).\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eGo from nervous novice to confident creator with 10 foolproof, small-batch recipes, including: \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSurefire Sauerkraut (the 2-ingredient legend)\u003c\/li\u003e\n\u003cli\u003e\"No-Mush\" Garlic Dill Pickles (with the secret to keeping them crunchy)\u003c\/li\u003e\n\u003cli\u003e\"Gateway\" Kimchi (an approachable, easy-to-love version)\u003c\/li\u003e\n\u003cli\u003e3-Day Fermented Salsa\u003c\/li\u003e\n\u003cli\u003eBeginner's Hot Sauce\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis is your permission slip to stop worrying and start crunching. It's time to discover the joy of fermentation, conquer the fear, and unlock a new world of flavor.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 106\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.22 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 14, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917087379800,"sku":"9798295405037","price":16.18,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Q9dym_70329798295405037.webp?v=1792814071"},{"product_id":"for-the-love-of-pickles-easy-to-make-food-and-drink-recipes-with-every-part-of-the-pickle-hardcover","title":"For the Love of Pickles: Easy-To-Make Food and Drink Recipes with Every Part of the Pickle - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eScott Kaylin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA briny love letter to pickles: 60 bold recipes and cocktails that take snackable spears and leftover brine way beyond the jar, from Scott Kaylin of Kaylin + Kaylin Pickles. Learn new ways to savor and sip, from pickle pops and smoky chicken to martinis.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003ePickles have always been more than a sidekick--and this cookbook is your invitation to bring them center stage. \u003cp\u003e\u003c\/p\u003eFrom the founder of cult-favorite brand Kaylin + Kaylin, Scott Kaylin pushes pickles way beyond sandwich duty with crowd-pleasing classics, creative twists, and a few sweet surprises, boldly photographed throughout, including: \u003cbr\u003e\u003cul\u003e\n\u003cli\u003ePickle-Brined Fried Chicken\u003c\/li\u003e\n\u003cli\u003ePickled Marinated Shrimp Ceviche\u003c\/li\u003e\n\u003cli\u003eJalapeño Pickle Margarita\u003c\/li\u003e\n\u003cli\u003eApple and Bread and Butter Pickle Crumble\u003c\/li\u003e\n\u003cli\u003eDill Pickled Cashews\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eWhether you're team Bread \u0026amp; Butter or die-hard Kosher Dill, reimagine how pickles show up in your kitchen--and on your bar cart!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eScott Kaylin\u003c\/b\u003e didn't set out to become the Pickle Man--but a cross-country craving changed everything. After moving from New York to Vancouver and realizing good pickles were impossible to find, the serial entrepreneur and former CEO of Champion System North America followed his obsession to create good pickles. What began as a personal mission turned into Kaylin + Kaylin, a cult-favorite pickle brand now thriving at The Original Farmers Market in Los Angeles and shipped nationally. Known for his bowtie, bold flavors, and viral Instagram \u0026amp; TikToks, Kaylin champions the brine life with joy and creativity. He's also served as CEO of multiple companies and has sat on many philanthropic boards. \u003ci\u003eFor the Love of PIckles \u003c\/i\u003eis his delicious tribute to flavor, fun, and crunch!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.1 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 04, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917344936280,"sku":"9798881605520","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ZaVzL6ptGQ9798881605520.webp?v=1792817486"},{"product_id":"6-ways-to-live-a-more-self-reliant-life-starting-where-you-are-series-paperback","title":"6 Ways To Live A More Self-Reliant Life: Starting Where You Are Series - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRenee McCorry\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eAre you ready to take back control of your daily life and reduce your reliance on modern systems that often fail you when you need them most?\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003e6 Ways to Live a More Self-Reliant Life\u003c\/em\u003e is your guide to reclaiming the confidence and mindset needed to thrive on your own terms. Whether you're living in a city apartment or on a rural homestead, this book shows you how to take basic steps toward independence-starting where you are.\u003c\/p\u003e\u003cp\u003eInside, you'll learn: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHow to cook budget-friendly meals from scratch, including bread.\u003c\/li\u003e\n\u003cli\u003eEasy methods to preserve your food through canning, drying, dehydrating and fermenting\u003c\/li\u003e\n\u003cli\u003eHow to plan, grow, and harvest a productive vegetable garden\u003c\/li\u003e\n\u003cli\u003eThe basics of making herbal remedies from plants you can grow or forage\u003c\/li\u003e\n\u003cli\u003eHow to create powerful non-toxic cleaners from everyday ingredients\u003c\/li\u003e\n\u003cli\u003eLearn about sustainable and practical habits for everyday living\u003c\/li\u003e\n\u003cli\u003eHow to build a community and share what you learn with others\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eImagine knowing you could care for yourself and your loved ones without depending on large-scale agriculture and big pharma. Imagine building a life that feels more intentional, resourceful, and connected to the earth and others in the community who are like-minded. Whether you're just beginning or looking to deepen your practice, this book is your toolkit for real change.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJoin the movement. Start with just one step.\u003c\/p\u003e\u003cp\u003e\u003cem\u003e6 Ways to Live a More Self-Reliant Life\u003c\/em\u003e is part of the \u003cem\u003eStarting Where You Are\u003c\/em\u003e series-because you don't need to have it all figured out to begin.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eGrab your copy today and start building your resilient life, one skill at a time. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 136\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.37 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 23, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917348639064,"sku":"9798998870217","price":18.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/e0Ftrng8dP9798998870217.webp?v=1792817491"},{"product_id":"the-little-book-of-fermented-foods-the-funky-world-where-food-is-alive-and-good-gut-health-thrives-hardcover","title":"The Little Book of Fermented Foods: The Funky World Where Food Is Alive and Good Gut Health Thrives - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLynda Balslev\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA no-fuss introduction to fermentation--its health benefits, global traditions, and delicious possibilities--with 25 easy recipes and DIY tips for making kimchi, yogurt, sourdough, tepache, and more at home.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor thousands of years, people around the world have fermented foods--not just to preserve them, but to unlock hidden flavors, improve digestion, and boost nutrition. From spicy kimchi to fizzy kombucha and umami-rich miso, fermented foods are a powerful tool for health and vitality. \u003cp\u003e\u003c\/p\u003eThis approachable guide explains what fermentation is, how it works, and how to make it part of your diet to enhance your health, with an atlas of 25 easy global specialties including: \u003cbr\u003e\u003cul\u003e\n\u003cli\u003eKorean Kimchi\u003c\/li\u003e\n\u003cli\u003eGerman Sauerkraut\u003c\/li\u003e\n\u003cli\u003eSourdough Bread\u003c\/li\u003e\n\u003cli\u003eHomemade Yogurt\u003c\/li\u003e\n\u003cli\u003eMexican Tepache\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eWhether you're a beginner or experienced in fermentation, bring time-tested tradition and modern health to your table--one jar at a time!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eLynda Balslev\u003c\/b\u003e is an award-winning author and columnist, recipe developer and chef. Lynda attended Le Cordon Bleu Ecole de Cuisine in Paris and lived in Europe for 15 years where she worked as a food writer and editor, private chef and culinary instructor in Switzerland, England, and Denmark. Lynda currently lives in Northern California where she continues to cook, teach, and write about food and travel.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 144\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 5.7 x 4.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 11, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917363056984,"sku":"9798881605605","price":12.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/a6JL5F85CB9798881605605.webp?v=1792817509"},{"product_id":"milk-into-cheese-the-foundations-of-natural-cheesemaking-using-traditional-concepts-tools-and-techniques-paperback","title":"Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDavid Asher\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e \"Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.\"--David Zilber, chef and food scientist; coauthor of \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eWith recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eCheese is milk's destiny. In \u003ci\u003eMilk Into Cheese\u003c\/i\u003e, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation. \u003cp\u003e\u003c\/p\u003eA perfect companion to David's \u003ci\u003eThe Art of Natural Cheesemaking\u003c\/i\u003e, \u003ci\u003eMilk Into Cheese\u003c\/i\u003e expands the cheesemaker's tool kit through an exploration of cheesemaking styles from around the world. These natural cheesemaking processes are made simple, in contrast to the complicated, controversial, and confusing world of industrial cheesemaking, with its reliance on freeze-dried cultures, chemical additives, and ever-expanding use of expensive technology.\u003cbr\u003e\u003ci\u003e\u003cbr\u003eMilk Into Cheese\u003c\/i\u003e also celebrates the world's most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami. \u003cp\u003e\u003c\/p\u003eFor home, small-scale, \u003ci\u003eand\u003c\/i\u003e larger-scale cheesemakers, \u003ci\u003eMilk Into Cheese\u003c\/i\u003e delivers a sophisticated look at the biological science that informs--and the ecological principles that guide--natural cheesemaking. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"An inspired how-to guide for the greatest of culinary transformations.\"--Dan Barber, chef, Blue Hill\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"In detail and with great passion [Asher explains] the hows and whys of making cheese in traditional and simple ways, based on extensive and broad experience with the incredibly varied ways in which people have, do, and can work with milk.\"--Sandor Ellix Katz, fermentation revivalist; author of \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e and other fermentation bestsellers\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDavid Asher\u003c\/b\u003e is a natural cheesemaker, bringing the traditions of dairying, fermentation, and coagulation back into this age-old craft. A former farmer and goatherd from the west coast of Canada, David now travels widely, sharing a very old but also very new approach to cheese production with his Black Sheep School of Cheesemaking. Through teaching about the use of in-house starter cultures and natural rennet from calves and kids, David helps cheesemakers around the world reclaim their traditional cheeses. He also explores the connections between all fermented foods and the important role of small-scale and traditional food production in our modern world.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 496\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 9.8 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 08, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917381865816,"sku":"9781645024811","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/gj8iNvqgKR9781645024811.webp?v=1792817533"},{"product_id":"sandor-katzs-fermentation-journeys-recipes-techniques-and-traditions-from-around-the-world-paperback","title":"Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA FERMENTATION COOKBOOK FOR EVERY HOME CHEF: The James Beard Award winner and \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of  \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e travels the globe to celebrate the fermenting recipes, processes, and traditions that inspire him.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor over 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 Sandor Katz's\u003ci\u003e Fermentation Journeys\u003c\/i\u003e, Katz takes readers along with him to revisit these special places, people, and foods. \u003cp\u003e\u003c\/p\u003eThis cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDetailed descriptions of traditional fermentation techniques\u003c\/li\u003e\n\u003cli\u003eCelebrating local customs and ceremonies that surround particular ferments\u003c\/li\u003e\n\u003cli\u003eProfiles of the farmers, business owners, and experimenters Katz has met on his journeys \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cb\u003eIt contains over 60 recipes for global ferments, including\u003c\/b\u003e 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) \u003cp\u003e\u003c\/p\u003eSandor Katz's \u003ci\u003eFermentation Journeys\u003c\/i\u003e 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 \u003ci\u003eWild Fermentation\u003c\/i\u003e to \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e to \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e--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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSandor Ellix Katz\u003c\/b\u003e is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books:  \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e--which won a James Beard Foundation Award in 2013--and \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003ci\u003eThe New York Times\u003c\/i\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.74 x 9.79 x 6.55 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917383897432,"sku":"9781645024828","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/wD91UVXfXw9781645024828.webp?v=1792817536"},{"product_id":"make-mead-like-a-viking-10th-anniversary-edition-traditional-techniques-for-brewing-natural-wild-fermented-honey-based-wines-and-beers-paperback","title":"Make Mead Like a Viking 10th Anniversary Edition: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJereme Zimmerman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNew 10th Anniversary Edition! \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"A great guide . . . full of practical information and fascinating lore.\"--Sandor Ellix Katz, author of The Art of Fermentation \u003cp\u003e\u003c\/p\u003e\u003cb\u003eA complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews--including wildcrafted meads, bragots, t'ej, grog, honey beers, and more!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAncient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations--no fancy, expensive equipment or degrees in chemistry needed. In \u003ci\u003eMake Mead Like a Viking\u003c\/i\u003e, homesteader, fermentation enthusiast, and self-described \"Appalachian Yeti Viking\" Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead--arguably the world's oldest fermented alcoholic beverage--can be not only uncomplicated but fun. \u003cp\u003e\u003c\/p\u003eArmed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t'ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. \u003cp\u003e\u003c\/p\u003eWhether you've been intimidated by modern homebrewing's cost or seeming complexity in the past--and its focus on the use of unnatural chemicals--or are boldly looking to expand your current brewing and fermentation practices, Zimmerman's welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but--like Odin's ever-seeking eye--focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJereme Zimmerman\u003c\/b\u003e grew up on his parents' northern Kentucky goat farm, Twin Meadows, where he was also homeschooled. After graduating from Berea College in Berea, Kentucky, he moved to the Pacific Northwest, where he immersed himself in the world of homebrewing. As the world's only peace-loving, green-living Appalachian Yeti Viking, Zimmerman writes, blogs, and speaks regularly on fermentation, mead-making, homesteading, and good eating. He is a regular contributor to various publications and websites, including New Pioneer and Backwoods Home magazines. He writes for Earthineer.com as \"RedHeadedYeti.\" He currently lives in Berea with his wife, Jenna, and daughters, Sadie and Maisie, where he practices urban homesteading and cavorts with farmers, authors, and fellow sustainable-living enthusiasts.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 8.91 x 5.99 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 05, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917386125656,"sku":"9781645023494","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/zysHgJrEZ39781645023494.webp?v=1792817538"}],"url":"https:\/\/usa-markt.com\/collections\/books-cooking-fermentation.oembed","provider":"usa-markt","version":"1.0","type":"link"}