1. Posted on 19 June, 2012

    85 notes | Permalink

    Reblogged from foodonpaper

    foodonpaper:

dill pickles

In the beginning, the self-described “fermentation fetishist” Sandor Katz loved sour pickles. View in High-Res

    foodonpaper:

    dill pickles

    In the beginning, the self-described “fermentation fetishist” Sandor Katz loved sour pickles.

  2. sour pickles

    fermentation

    sandor katz

  1. On today’s Fresh Air, Sandor Katz talks about DIY techniques for making your own cheese, wine, cured meats and beer: “"Fruit and honey will spontaneously ferment into alcohol whereas grains, which are complex carbohydrates rather than simple carbohydrates, need to be predigested. They need to have those complex carbs broken down into simple carbs. In the Western tradition of beer-making, we do this through malting — which is germination, or sprouting. In the Asian tradition, molds are used. And really, the most ancient method of doing this is chewing — using our human saliva to break down starches into sugars, and then you brew the beer from the grains which have already been malted or otherwise enzymatically broken down into starches."


sam’s latest commitment (by qichao) View in High-Res

    On today’s Fresh Air, Sandor Katz talks about DIY techniques for making your own cheese, wine, cured meats and beer: "Fruit and honey will spontaneously ferment into alcohol whereas grains, which are complex carbohydrates rather than simple carbohydrates, need to be predigested. They need to have those complex carbs broken down into simple carbs. In the Western tradition of beer-making, we do this through malting — which is germination, or sprouting. In the Asian tradition, molds are used. And really, the most ancient method of doing this is chewing — using our human saliva to break down starches into sugars, and then you brew the beer from the grains which have already been malted or otherwise enzymatically broken down into starches."

    sam’s latest commitment (by qichao)

  2. beer

    wine

    cheese

    cured meat

    sandor katz

    fermenting

    tattoo

    homebrew

  1. Posted on 19 June, 2012

    136 notes | Permalink

    Reblogged from newyorker

    newyorker:

A cheese cartoon of the day. For more cartoons from this week’s issue: http://nyr.kr/ryp6Ai

Today: DIY tips for fermenting beer, wine, cheese and meat.

    newyorker:

    A cheese cartoon of the day. For more cartoons from this week’s issue: http://nyr.kr/ryp6Ai

    Today: DIY tips for fermenting beer, wine, cheese and meat.

  2. cheese

    beer

    wine

    meat

    sandor katz

    fermentation

  1. Tomorrow: Part Two of Fermentation (To quote Rent: wine and beer!)
If you missed Part One of Fermentation (To not quote Rent: Yogurt and Probiotics!)

Beer Pong (by skinnyandy) View in High-Res

    Tomorrow: Part Two of Fermentation (To quote Rent: wine and beer!)

    If you missed Part One of Fermentation (To not quote Rent: Yogurt and Probiotics!)

    Beer Pong (by skinnyandy)

  2. wine

    beer

    fermentation

    sandor katz

  1. pickles——yeah:

Am I tumblr yet? 

Yes, there is a Tumblr for everything. Yes, we have a recipe for sour pickles. [scroll down]

    pickles——yeah:

    Am I tumblr yet? 

    Yes, there is a Tumblr for everything. Yes, we have a recipe for sour pickles. [scroll down]

  2. sandor katz

    pickles

    fermentation

  1. It’s not forever like canned foods that you can put into a pantry or storm cellar and forget about for 10 years and still eat it. These foods are alive, they’re dynamic, but they’re extremely effective strategies for preserving food through a few seasons, which is really the point.

    — Sandor Katz, explaining how fermentation allows food items to be preserved well past their shelf-life date.

  2. sandor katz

    the art of fermentation

    food

    cooking

    canning

  1. f—-yeahkimchee:

My latest batch, in the pantry to ferment for a few days.

'Fermentation': When Food Goes Bad But Stays Good View in High-Res

    f—-yeahkimchee:

    My latest batch, in the pantry to ferment for a few days.

    'Fermentation': When Food Goes Bad But Stays Good

  2. fermentation

    kimchi

    sandor katz

  1. Posted on 12 June, 2012

    137 notes | Permalink

    Reblogged from allthatsyummy

    allthatsyummy:

Kimchi (by Jake Jung)

Tomorrow: a conversation about ALL THE FERMENTED THINGS with Sandor Katz, the author of The Art of Fermentation.

    allthatsyummy:

    Kimchi (by Jake Jung)

    Tomorrow: a conversation about ALL THE FERMENTED THINGS with Sandor Katz, the author of The Art of Fermentation.

  2. fermentation

    sandor katz

    kimchi