The Art of Fermentation Giveaway

The Art of Fermentation Giveaway

Oh, hi, best book ever.

If this isn’t your first time here, you’ve likely heard me extoll the virtues of a certain book.  Written by a certain man. I’ve done so because I think this book will change your life and I think it might just change the world.  It won the James Beard Award for Reference and Scholarship in 2013. In my house, where there are two copies, one is ferried about from my kitchen to my bedside almost daily. It has the patina of a well-loved cookbook: pages speckled with the polka dots of bubbly experiments, corners folded, too many bookmarks stretching the spine, handwritten exclamation points liberally scattered throughout like fat grains of colorful rock salt.  There’s no disrespect intended towards this beautiful tome, but I show my love and affection to this book by using it.

If you haven’t guessed it yet, or if you experienced some kind of strange, title-only illiteracy upon opening this post, it’s The Art of Fermentation by Sandor Katz, and it’s my kitchen religion.

It's a reference book, among other things, so get ready to have your mind blown by the depth and breadth of information

It’s a reference book, among other things, so get ready to have your mind blown by the depth and breadth of information

Although I fermented, a lot, well before this book came out, I have learned so much and progressed so much in my fermentation practice since its release in mid-2012 that it almost feel like I started fresh upon my first read.  It is rare for me to prepare a new fermentation class without referencing it for something.  For so many of those sticky fermentation questions that arise, it provides the answers I had trouble finding anywhere else.  For moments when I’m feeling busy and overwhelmed by the burden of caring for all of my culture creatures, it provides inspiration that I had trouble finding anywhere else. It is a gift bestowed on the world by Sandor Ellix Katz and Chelsea Green Publishing.  Better yet, it’s a gift that they’re letting me pass on to you.  Yup, you could win a free copy of what I will happily describe as my very favorite book on food.

Color photo sections dot the book.  Lots of beauty to explore.

Color photo sections dot the book. Lots of beauty to explore.

You want your up-to-date fermentation science*?  Katz’s got you covered.  Want your understanding of the various processes of fermentation? You’re all set.  Want your mold/bacteria/fungus fears assuaged with solid evidence and history?  If this man can’t do it, nobody can. In short, this book is in-depth, approachable, beautiful, science-based, experience-driven and fun.  It really doesn’t seem possible for all of these things to come together, but they have.  But why do you care about my opinion! Enter the contest and you can have your own copy to lovingly abuse, for the bargain price of free!

My library consists of tempeh, pickles and The Art of Fermentation** **plus some other stuff.

My library consists of tempeh, pickles and The Art of Fermentation**
**plus some other stuff.

*Fermented foods and their by-products have become a hot topic for research, so expect the data to evolve in the coming years!

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Ferment

113 comments

  1. Sara Baker says:

    I have to admit, I love teasing my sister-in-law, mother-in-law, and husband with my SCOBYs. It grosses them out, no matter how many times I let them know it tastes delicious and cleanses your body, to boot!

  2. Enjoyed catching up on your blog tonight — and seeing this giveaway! I remember hearing Sandor Katz on the radio a couple years ago (could it have been T. Gross?) and being riveted by him. His book has been fizzing in the back of my mind ever since — I’m only afraid that it will generate a new obsession. But hell, once you love one ferment, why not delve into them all? I do love cheese with sauerkraut. Thanks for posting about this, Phickle!

  3. Judy says:

    My favorite thing to tell people about fermentation is that I need to learn so much more but it’s not nearly as hard as I make it sound.

  4. Larissa says:

    It is SO fast and easy to make lactofermented pickles. They taste so much better than the vinegar based ones that I may never make them that way again.

  5. KATHLEEN GENT says:

    I loved making goat milk yogurt with my friend’s (free) raw goat milk: it was delicious and my grandaughter loved it, but it was so NOT EASY! Now that I have my kefir grains I’m in fermented milk heaven. By the way, my kefir grains are NOT FINICKY! If the kefir’s too sour I just make a strawberry-frozen banana smoothie. Sometimes it’s so perfect I love drinking it plain. You just can’t mess up kefir grains. And kefir cheese is THE BEST.

  6. Kate says:

    I don’t really understand how commenting works with the rafflecopter thing, so apologies if I’m messing up your blog! I’ve just tried making your fermented parsnip pickles for my first fermentation ever and am amazed to find out that they are edible!! Very excited about exploring this new avenue.

  7. Adriene says:

    Just starting my trip down fermentation road after attending a workshop in January….love your website…thanks for sharing!

  8. Margot C says:

    I know that fermented foods have all sorts of health benefits but I’m not quite ready with the witty Dowager Countess zingers that would put those doubters and ickers in their respective places (and I don’t even know what a SCOBY is); that’s why I need the book.

  9. Peter says:

    Today is my first time on your blog. I came across it while looking for information on fermenting. Looks like I found a real treasure!

  10. Rebecca Hoop says:

    I just started fermenting food thanks to your blog, and it is so easy! Thanks! I’d love to win this book and learn more about fermenting!

  11. Amy Schmelzer says:

    I asked my 7 year old what she tells people about fermented foods and she responded “There are lots of them.” She is so right. If you try one and don’t like it or it doesn’t like you, then there are other ferments you can try until you find your favorites.

  12. Dana M says:

    I’m new to your site, and am loving poking around. I’ve only been fermenting for a little over a year, but I always have kombucha, milk kefir and sour cream, salsa, sauerkraut, and carrots going. It has made a big difference in my families health.

  13. Erin LaTurner-Hicks says:

    A lot of my conversations go like this – Here try my kombucha! Yes it’s healthy. That’s a SCOBY (explains SCOBY). Her name is Simone, isn’t she beautiful (yes I named my mother. I talk to her too!)
    I have a few converts!! :)

  14. Victoria Gemberling says:

    Just started making our kefir. Hubby and I are really enjoying it and want to learn more about fermented foods. We want our kitchen to become a virtual laBORatory! :-)

  15. ellyse says:

    I just got “Wild Fermentation” as a birthday gift for my sister! Amazing book! Looking forward to reading “The Art of..”

  16. Molly A says:

    I love telling people how spiritual fermenting can be. That’s what moved me so much about Sandor’s first book. It really changed the way I view the world. World peace and love through fermentation!

  17. H L Newsom says:

    I’ve been fermenting foods in may belly forever, and really love practicing the art externally. Can’t wait to dive deep with this beautiful book.

  18. Becky says:

    This book is on my want list, so I’d LOVE to win.

    I pulled a handful of blueberries out of the freezer for my last batch of ‘bucha. It turned out fantastic!

  19. When making sauerkraut, makes sure the liquid stays above the cabbage or it will mold!

    When making kimchee, if using fish sauce, you need to make sure there aren’t any additional preservatives in your sauce. I use a fish sauce that only has 2 ingredients and it is made of fermented anchovies.

  20. I love fermented foods and have dabbled in it a bit, but haven’t fermented more just because I don’t know enough about it. I’d love to assuage my fear of and lack of knowledge in the realm of fermentation with this lovely tome :-)

  21. Brooke Sopher says:

    My roommate was always creeped out by my scoby. She used to tell people it was a brain that I was preserving. Now I tell that to people too.

  22. Maiko says:

    I grew up eating fermented food (I’m Japanese). My favorite is natto (fermented soybeans). I’m going to start making my own natto and also kimchi. I love to watch my scoby grow in my kombucha (almost like watching my baby grow). I’d love to have this book and learn more about other fermented foods :)

  23. Cadry says:

    I’d love to know more about fermentation! I am crazy about raw sauerkraut. I tried making my own at home once, but I could definitely use more tips/advice!

    • Amanda says:

      Hi Sandra,

      No, unfortunately it’s continental US only. Thanks for asking! For future reference, all that stuff is in the Terms and Conditions attached to widget where you press all the buttons to enter.

      Thanks for stopping by!

      Amanda

  24. Michaela says:

    It’s really not that hard or actively time-consuming. It doesn’t require fancy, expensive tools or equipment. And fermented food is SO good for you!

  25. Elisabeth says:

    I love Katz! I read Wild Fermentation a few years ago and promptly made my first batch of sour kraut. It was midsummer and I lost it to lack of sanitation standards in my kitchen. I tried again when the weather cooled down and once I’d collected a better jar to make it in. Loved it.

    Since then I’ve pickled more veggies than I can think off. My latest pickling is radishes, Thai chili peppers, carrots, and ginger. I would absolutely love the socks off that book.

  26. Anita says:

    I love trying to explain to people that something that needs to l checked for. Mold and smells as pungent as fermenting hot peppers our garlic not only tastes amazing but actually had health benefits!

  27. Dianne says:

    This book is on my dream list of “to purchase” books. I would so very much love to win this! Even if I do not, thank you so much for sharing!

  28. rosemary m. says:

    I loved feeling hardcore at Christmas when I told my Eastern European family friends that I make my own raw sauerkraut. (even thought it is just a set it and forget type of recipe.)

    • Amanda says:

      Hi Melissa,

      My advice: stop on your way home from work tonight and buy some cabbage! It will take you ten minutes to get a jar started (5 if you have a food processor with a shredding blade) and then you’ll be on your way! Here’s how I do it, but there are good instructions to be found all over the internet. The most important things are to pack your jar SUPER tight, make sure there’s a liquid layer over the top (it can be thin) and make sure there’s a way for the CO2 created in fermentation to escape. Kraut gets very bubbly in the early days. Other than that, there aren’t too many ways to mess it up. If you have questions, feel free to ask them in the comments on the link or on my Facebook page, where you can get helpful tips from other fermenters, too!
      Go for it! You can do it! And if your first batch isn’t perfect, I’ll help you try again.

  29. Kelly S. says:

    I’ve been curious about trying fermenting for ages, but I’m the type who needs to read EVERYTHING ABOUT IT EVER before trying something new (seriously, I read three books on canning before I gave it a whirl). This would totally get me started!

    • Amanda says:

      Hi Ouida,

      Be not afraid! I recommend starting with vegetable fermentation (I have tons of recipes that could get you going, try reading my Pickle page, first). Fermentation is extraordinarily safe. In fact, eating fermented vegetables is safer than eating raw vegetables!

      You can do it! Just start slow and small.

      Amanda

  30. beth says:

    what a great giveaway! we’ve tinkered with fermentation a bit, and had some luck with sauerkraut. i’d love to learn more, though, and be able to add this to our list of home skills, along with canning and dehydrating.

  31. uncatim says:

    Win or lose I need to read this book. Recipes are difficult in my cold kitchen – last week I had to put the kimchi in the fridge to keep it from freezing!

  32. Jennifer says:

    I’ve been looking at your website for a little while now, haven’t actually done anything yet but I’m working up to it! Been trying out new things to be healthier. This is my next step as soon as I take it :D

    • Amanda says:

      I would give you one caveat. I wouldn’t necessarily recommend starting fermentation with rejuvelac or cultured cheese. Rejuvelac has a pretty crazy flavor and takes more monitoring than your average ferment. If you are nervous about starting, you might try a simple vegetable pickle first and see how you like it. Pickles, kraut and kimchi are set-it-and-forget it types and that’s usually my first recommendation for where to start! It’s up to you of course, but more time-consuming, intensely-flavored ferments can be a bit more intimidating for your first go!

      Whatever you decide, good luck! They’re all fun to make once you get the hang of it.

  33. Beverly Bailey says:

    Hi, I have to say that kraut was my first fermented food and I love it! Kimchi is also simple and tastes wonderful, dilly carrots may be better for some to begin their fermentation journey!! Just begin with something and your body will thank you!!

  34. Candi Leftwich says:

    I ferment vegetables because it’s FUN!! It’s like doing your own science experiments, then you get to watch them daily until they’re ready to eat.

  35. Sherri says:

    I love fermented foods – so much better than taking probiotics. Plus you are getting a lot of veggies in the process too!

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