Wild Fermentation by Sandor Ellix Kaltz

The book covers ferments such as kombucha mushroom tea, 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).

Table of Contents

Foreword by Sally Fallon

Acknowledgments

Introduction Cultural Context: The Making of a Fermentation Fetish

• Chapter 1. Cultural Rehabilitation: The Health Benefits of Fermented Foods
• Chapter 2. Cultural Theory: Human Beings and the Phenomenon of Fermentation
• Chapter 3. Cultural Homogenization: Standardization, Uniformity, and Mass Production
• Chapter 4. Cultural Manipulation: A Do-It-Yourself Guide
• Chapter 5. Vegetable Ferments
• Chapter 6. Bean Ferments
• Chapter 7. Dairy Ferments (and Vegan Alternatives)
• Chapter 8. Breads (and Pancakes)
• Chapter 9. Fermented-Grain Porridges and Beverages  (very brief description of Kombucha)
• Chapter 10. Wines (Including Mead, Cider, and Ginger Beer)
• Chapter 11. Beers
• Chapter 12. Vinegars
• Chapter 13. Cultural Reincarnation: Fermentation in the Cycles of Life, Soil Fertility, and Social Change
   

  Additional Information

  Fermenting foods are actually Safe and Easy. However they may be A little intimidating to the novice. Click here to see how easy it is make Kombucha Tea for health and longevity.