Category: Kitchen & Pantry
活菌發酵食品的風味、營養與工藝，作者：Sandor Katz。
本書涵蓋蔬菜發酵，如酸菜、泡菜和酸黃瓜；豆類發酵，包括味噌、天貝、多薩和伊德利；乳製品發酵，包括優格、克菲爾和基本起司製作（以及純素替代品）；酸種麵包製作；來自切羅基、非洲、日本和俄羅斯傳統的其他穀物發酵；極簡的葡萄酒和啤酒釀造（以及蘋果酒、蜂蜜酒和香檳釀造）技術；以及醋的製作。
收錄近100道食譜，是迄今為止最全面、最廣泛的發酵食譜書。一本集食譜、宣言、健康生活指南與完整發酵教育於一體的著作。
由Chelsea Green Publishing出版
美國印刷
2016年8月初版
The vegetable ferment section changed how I think about my own kitchen—I’ve already made two batches of sauerkraut following his guide, and the instructions are so clear it feels like he’s right there with you. The way he ties in nutrition and the craft of live-culture foods makes it more than a rec
The chapter on sauerkraut alone is worth the price, and the kimchi recipe came out perfectly tangy on my first try. Katz explains the science behind wild fermentation in a way that actually makes sense to a beginner like me.
I'm only a few chapters in and already the section on bean ferments—miso and tempeh especially—has me rethinking my whole kitchen routine. The way Katz explains the science behind live-culture foods makes it feel totally doable, not intimidating.
