Author Topic: The Art of Fermentation  (Read 1593 times)

Offline MDixon

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The Art of Fermentation
« on: May 02, 2012, 06:26:09 AM »
Sandor Katz has out a new book, getcha some.
http://mashbang.wordpress.com/2012/05/02/the-art-of-fermentation/
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Offline euge

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Re: The Art of Fermentation
« Reply #1 on: May 02, 2012, 10:42:34 AM »
I might have to get that one. Thanks! Fermenting vegetables... Kimchi...
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline kraftwerk

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Re: The Art of Fermentation
« Reply #2 on: May 08, 2012, 12:26:08 PM »
Nothin' beats home made sauerkraut. So mild and sweet! I've never pulled off a batch myself. Does anyone think a brewing bucket would do the trick? I suppose it would then be dedicated to sour fermentation for the rest of brewing eternity, as 'kraut is loaded with lactobacillus.

Tips anyone?
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Offline tschmidlin

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Re: The Art of Fermentation
« Reply #3 on: May 08, 2012, 12:31:59 PM »
You could look through this short thread . . .
http://www.homebrewersassociation.org/forum/index.php?topic=9220.msg115026#msg115026

I tried some a year ago and it didn't turn out well.  I might try again this year.
Tom Schmidlin

Offline MDixon

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Re: The Art of Fermentation
« Reply #4 on: May 11, 2012, 02:28:14 PM »
It was pretty simple when I made it...unfortunately I'm not a kraut lover except in small quantities or on a Reuben.

As far as the book, it is a thick hardback and I have only thumbed through it thus far, but it looks outstanding. The last book was just a paperback with a funky colored cover.
« Last Edit: May 11, 2012, 02:29:50 PM by MDixon »
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