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Chelsea Green

The Art Of Fermentation by Sandor Ellix Katz


In The Art of Fermentation, Sandor Katz gives a most comprehensive and definitive guide to enable everyone to become good at home fermentation. Featuring the history, concepts, and processes involved in fermentation, this volume is simple enough for those just starting out or curious, yet also in-depth enough for more experienced fermentos to gain a greater understanding in insight.

With detailed information on fermenting vegetables, beans and seeds, meat, fish, eggs, meads and wines, sour tonic beverages and milk and loads more; as well the uses of fermentation in agriculture, art, energy production and commerce.

Hardback, 528 pages

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