I look forward to diving into this new book that we bought online at Happy Herbalist.
Shon and I brew Kombucha and I just started making our own Kimchi (kimchee), which fermented vegetables. Sandor Katz explains the history of fermentation and examines what is happening scientifically.
The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheese making (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making.
The company that publishes the book is Chelsea Green Publishing Co. You can follow ChelseaGreen.com on Twitter as well. They provide inspirational and practical alternatives that promote sustainable living. Excellent source of information.
I’ll keep you updated on my progress of the book and fermentation projects.