Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: Kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than 70 recipes that allow you to progress from simple fermented condiments such as vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.
Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, aromatics; and fermented beverages. Last but not least, the book concludes with more than 20 globally-inspired recipes that incorporate fermented foods into enticing finished dishes, such as Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce.