Abstract
Microbes nourished humans for millennia before humans realized what microbes are. Today we have the good fortune of being able to enjoy traditional fermentation practices and delight in our knowledge of the microbial alchemists doing the work. The current revival in home, restaurant, and small-scale commercial production of fermented foods and beverages has been fueled, in part, by two books by Sandor Katz. Published in 2003, Wild Fermentation offered practical instructions that inspired many to try their hand in their own kitchens. His subsequent book published in 2012, The Art of Fermentation, is a well-researched and documented reference covering diverse global practices that employ microbes (including fungi) to transform and preserve just about everything edible: fruits, vegetables, grains, milk, meat, and honey, to name a few of the most familiar ingredients. Organisms and their metabolic products are named, where pertinent. References are abundant.
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