Wild Fermentation

Table of Contents

List of Recipes

Foreword by Sally Fallon

Acknowledgments

Introduction Cultural Context: The Making of a Fermentation Fetish

Chapter 1: Cultural Rehabilitation: The Health Benefits of Fermented Foods

Chapter 2: Cultural Theory: Human Beings and the Phenomenon of Fermentation

Chapter 3: Cultural Homogenization: Standardization, Uniformity, and Mass Production

Chapter 4: Cultural Manipulation: A Do-It-Yourself Guide

Chapter 5: Vegetable Ferments

Chapter 6: Bean Ferments

Chapter 7: Dairy Ferments (and Vegan Alternatives)

Chapter 8: Breads (and Pancakes)

Chapter 9: Fermented-Grain Porridges and Beverages

Chapter 10: Wines (Including Mead, Cider, and Ginger Beer)

Chapter 11: Beers

Chapter 12: Vinegars

Chapter 13: Cultural Reincarnation: Fermentation in the Cycles of Life, Soil Fertility, and Social Change

Appendix: Cultural Resources

Notes

Bibliography

Index