Yeast under a microscope, via Wikipedia
Chelsea Green has 2 great posts with Sandor Katz, author of “The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements” and “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods,” on the wonderful world of fermentation.
First, here’s license to experiment (if you needed it):
More than anything, I would recommend working with what you’ve got. Preserving the garden harvest does not require highly specialized exotic ingredients. In general, I would recommend using less refined versions of any ingredient. Unrefined sea salts typically contain a broad spectrum of minerals, including iodine. In table salt, the trace minerals are removed from the sodium chloride and then iodine is added back in (along with anti-caking chemicals). If you can, use ingredients that are less processed and which you can easily trace to their origins.
And secondly, exactly what I had been looking for: How to Brew Amazing Beer in Vast Quantities.
If you’ll excuse me, I have to go buy some hops and barley now:)
4 thoughts on “Fermentation 411”
Sandor Katz is a cool person. I saw him at a sauerkraut making workshop in Worcester (mass). He definitely knew what he was doing and was really personable.
Too bad it wasn’t a beer making workshop though. hehe
I still need to get his book on wild fermentation…
As a long time homebrewer, I thought the article about brewing beer read really uncomfortably. It was like reading a brewing manual from 1832. Not that I have written any walkthroughs or anything, but there were a number of technical aspects missing that would make the brewers job easier and more understandable yet certain bits of jargon weren’t explained at all. I guess I really need to dust off the camera and build an instructable or something.
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