Thanks to my Texas taco residency, my midwestern flavor receptors have been schooled by sauces and spices of all sorts, most of which make you sweat. In spite of 15 years of expanding my palate in the south, I learned so much about hot stuff—the compendium of chiles and other spicy ferments and methods—from Kirsten & Christopher’s book. I can’t wait to share this fabulous resource with students and friends who love turning up the heat with ferments you can easily make at home.” How the Farm Bill Affects What We Eat: with guests Michael Pollan, Dr. Marion Nestle and Sandor Ellix Katz" (Podcast). NPR Science Friday. 10 August 2007 . Retrieved 30 July 2009. [ permanent dead link] According to my rating rules there is no way a cook book should be getting more than three stars, but this is the one. Katz makes you feel you will be Closer To God by fermenting your own foods.

Biologists use the term fermentation to describe anaerobic metabolism, the production of energy from nutrients without oxygen. ....Bacterial fermentation processes have been part of the context for all life....Bacteria break down nutrients we would not otherwise be able to digest...intestinal bacteria produce certain necessary nutrients for us , including B and K vitamins...Bacteria inhabit all our surfaces, particularly the warmer sweaty places that stay moist, as well as our eyes, upper respiratory tract, and orifices; more than 700 species have been detected in the healthy oral cavity....Bacteria are such effective coevolutionary partners because they are highly adaptable and mutable. Sandor Ellix Katz, Fermentation Revivalist and Author of the Art of Fermentation and Wild Fermentation Yogurt is considered the optimal means for delivering probiotic microorganisms in the diet. Despite probiotics definition is currently under debate, FAO and WHO identify probiotics as live microorganisms which can pass alive the digestive tract and colonize the bowel and can provide health benefits for the host when consumed in appropriate amounts [ 115].

Credits

From the introduction: 'Fermentation can be a centerpiece of economic revival. Relocalizing food means a Lactiplantibacillus plantarum 6E, Lacticaseibacillus rhamnosus SP1, Weissella cibaria WC4 (EPS-producer)

With PBYL, we refer to vegetable products similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage. Fermentation applied to PB matrices has been identified as a natural and effective biotechnological option to increase their technological, sensory, nutritional, and functional properties [ 5, 6], thus meeting both consumers and food industry demand. It’s gratifying,” says Katz, who has vivid blue eyes and whose mutton chops are today a more regulation beard shape. “When Wild Fermentation was published, I had several friends who had had books published and they were like, ‘We hope you’re not expecting to make any money from this. Probably your book will be like other books and sell 1,500 copies, and it’ll be remaindered. Then that’ll be the end of it, and you’ll have something you can look at.’” Dairy yogurt provides significant levels of nutrients which depends on milk composition and technologies used during the production process and supplementation with additional ingredients. For example, Greek yogurt, due to the separation of the whey, provides a protein content 2–3 folds higher than the conventional one, this latter containing about 3.4–3.8% of protein. Overall, the main yogurt constituents are proteins with high biological value, lactose, fat, and minerals [ 81]. Considering that raw materials included in PBYL formulations differ significantly from milk constituents, their nutritional composition is extremely variable. Hi, I'm Emillie, an island-dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed to feed your microbiome.Maize has also been proposed as main ingredient for making YL products [ 56], being one of the most important crop worldwide [ 57]. Moreover, maize is preferred to other cereals, from a nutritional point of view, thanks to the higher fat, iron and fiber content, if compared with wheat and rice. However, its protein quality is usually lower because of low lysine and tryptophan concentrations, which were increased by selecting maize cultivars described as quality protein maize (QPM) [ 57]. Thanks for the info about wheat added to make creamy oats! Won’t be using those. I have been soaking rolled oats overnight for me and the dog for years and eating them uncooked. Found adding Apple cider vinegar an easy way to consume the latter but just soaked with yoghurt is the best way for us. For anyone interested in delving deeper into the fermentation of vegetables, this book is a valuable resource, one of the most impressive new additions to the growing literature of fermentation. Fermented Vegetables offers a thorough review of basic concepts, tools, ingredients, and processes, and a great recipe section, organized by vegetable, perfect for gardeners or anyone looking for creative ideas for using and preserving seasonal abundance." I loved so much about this book: the illustrations, colour inserts, chapter structures, and stories from other fermentation enthusiastically. I appreciated how global Katz took his research too.

I think this deserves five stars for the breadth and depth of information. But did I love listening to an encyclopedia? Not so much. I was rapt when he covered kombucha and kefir, but distracted when he explored edible molds, sorghum beer, and saki. Towards the end of the 20 hours I wanted to be done. The length of it helped me get more walking done. Among cereals, oat is largely employed for making experimental and commercial YL products [ 2, 34, 49, 50]. It is a good source of unsaturated fatty acids, high quality proteins and natural antioxidants (e.g., tocols, phenolic compounds, and avenanthramides) [ 34]. Moreover, the positive effects of oat fiber, thanks to the presence of β-glucans, were correlated with the reduction of the blood glucose rise after meal and the reduction of blood cholesterol [ 51]. Although still debated, oat could be included in the gluten free diet [ 52]. Due to all these benefits, oat has been widely used for making PBYL with functional properties [ 53, 54]. However, due to the unpleasant taste (mainly related to lipid oxidation derivatives) thermal treatment is needed to increase sensory acceptability and to inactivate lipolytic enzymes [ 55]. La. plantarum was often reported as suitable starter because of its robustness under conditions of low pH [ 95], conferring a competitive advantage against other microorganisms present In the PB matrix. Moreover, it is often associated to the development of ‘dairy’-related flavors (e.g., diacetyl, acetoin, acetaldehyde) [ 96, 97]. Two different approaches for probiotics in PBYL are currently considered in the literature: (1) microorganisms with proved probiotic features can be selected also for the technological properties and used as starter for YL fermentation; (2) probiotics can be added to the YL, after or before it undergoes fermentation with starters chosen for the proper technological characteristics. In both cases the adaptability of the probiotic to the PB environment is essential [ 21, 116]. The suitability of PBYL as potential carrier of probiotics was reported in cereal- and legume- based YL products [ 14, 32, 50, 117]. A probiotic strain of Lacticaseibacillus rhamnosus, inoculated together with other LAB strains selected as starters for fermentation, was able to survive at cell density higher than 8 log10 cfu/mL in emmer and cereal/legume YL during 30 days of cold storage [ 14, 32].PBYL sensory properties are strongly affected by their formulations. Plant matrices are often characterized by typical bitter, beany, astringent, herbaceous taste, and an odor perceived as unusual by regular consumers of dairy yogurt. Concentration (heat treatment at 90 °C for 15 min), addition of strawberry or orange jam (30% w/ w) pollution embedded in it. As our communities feed ourselves more and thereby reclaim power and dignity, we Most importantly, the title is apt: it really does treat fermentation as an art. It makes sense that there are no real recipes, because the creation of art can not be reduced to a series of steps to be followed mechanically. Art proceeds by experimentation and intuition, creating something singular and personal. And this is exactly the approach to fermentation the book encourages. Rather than systematizing a ferment into a clear series of steps, Katz tells us what he does, and what other people do. Often there are no quantities; “taste it” is a frequent instruction. Instead of giving you steps to follow, he teaches you how it’s done, so even from the start you’re fermenting on your own, without following a list.

The use of starters previously isolated from the same matrix to be fermented was reported as a successful strategy also for emmer-based YL [ 32]. In this case, the selection of a proper starter was carried out by comparing the technological properties of LAB strains previously isolated from emmer flour (belonging to La. plantarum W. confusa, and Le. brevis species) and allochthonous EPS-producing LAB (strains belonging to W. cibaria, La. plantarum, and P. pentosaceus species, previously isolated from wheat sourdoughs). The autochthonous La. plantarum 6E resulted the best performing strain allowing the production of an emmer YL product with a low glycemic index (pGI of 70), characterized by relevant concentration of the vitamins thiamin (B1) and niacin (PP). Another La. plantarum strain (LP09) was selected among 13 commercial LAB, as starter to produce an oat flake YL product [ 34], characterized by low starch hydrolysis index (HI = 45, corresponding to a pGI of 64), as the combined results of biological acidification and the high concentration of β-glucan (53%) in the matrix. originated in China and spread westward via the Central Asian nomads. It is prepared in any number of regional Born to an Ashkenazi Jewish family with origins in Eastern Europe, Katz grew up in New York City on the Upper West Side. His grandparents immigrated from Belarus in 1920, then part of the Soviet Union. [5] He is openly gay, [6] an AIDS survivor, [7] and began his fermentation experimentation while living in a rural, off-the-grid Radical Faerie community in Tennessee. [2] [8] Popular culture [ edit ] I’m curious why not add water for cooking while it’s fermenting so it stays submerged and doesn’t develop mold?incentives for people to acquire important skills, as well as feeding us fresher, healthier food with less fuel and The nutritional value of PBYL products is mainly due to the raw materials included in the formulations. Cereals (e.g., oat, rice, maize, wheat, barley) are largely employed as main ingredients of the PBYL recipes, due to the global availability and the moderate cost, identifying them as the main source of macro- and micro-nutrients worldwide. Pseudocereals and legumes are protein sources alternative to animal-derived ingredients, characterized by abundance of proteins with high biological value, fibers and bioactive compounds (see [ 15] for review); thus, they were largely investigated as novel PBYL ingredients. However, the nutritional and functional value of these matrices could be lowered because of the presence of antinutritional factors (ANF) which could also negatively affect the sensory profile of the products. Common plants ANF are condensed tannins, saponins, phytic acid, α-galactosides, and trypsin inhibitors [ 16]. Fermentation has been widely explored as a bioprocess able to reduce the ANF impact, besides positively affecting nutritional, sensory, and technological properties of plant-derived ingredients [ 15]. A proper selection of microbial starters was recognized of primary importance to obtain high quality products. LAB, thanks to their metabolic adaptability and the safe and traditional use in food fermentations, are considered the best candidates for this role [ 17]. Compared to yeasts, LAB do not produce or produce low ethanol, thus are suitable starters for functional foods and beverages making, in which alcohol is not allowed [ 18]. Furthermore, lactic acid fermentation confers to the matrix the acidic sensory profile characterizing conventional milk-based yogurt. Fermentation of sprouted soy by Le. brevis KCTC 3320 influenced the concentration of GABA. The glutamate decarboxylase activity and GABA concentration were monitored during 72 h of fermentation of sprouted soy. After 60 h, the highest concentration of GABA (120.38 mg/100 mL) was detected, together with a significant increase of isoflavone aglycones (daidzein, glycitein, and genistein), resulting from the high β-glucosidase activity, and increase of the antioxidant activity. This process resulted in a functional PYBL [ 37].