The Essential Book of Fermentation (55 page)

Ruff, Debra, 98

Ruminococcus,
49

Rustic Whole Wheat Bread, 233–35

rye and oat variation for Kefir Starter for a Sour Loaf, 235

rye variation for Easy Homemade Bread, 233

saccharomyces, genetically engineered, 136, 149, 150–51, 152

Salad Dressing, Miso, or Asian Marinade for Chicken, 245

salmonella, 26

San Francisco sourdough, 73, 86

Sasselov, Dimitar, 11

Sauce, Fermented Hot, 221–22

Sauce, Horseradish, 222

Sauerkraut, 215–17

Sava, Greg, 131, 189

Sava, Verena, 189

Schad, Judy, 130, 190

Scherber, Amy, 81–82, 233

Science News,
54

Science Translational Medicine,
175

SCOBY (symbiotic combination of bacteria and yeast) for kefir, 164, 166–67, 168

for kombucha, 262–63, 268

Scott, Alan, 83–84, 95

seed ferments.
See
bean and seed ferments
Seeds of Deception
(Smith), 37

Segre, Julie, 40

Shelburne Farms, 192

Sierra Club, 109

Slow Food, 114, 238

Smith, Jeffrey M., 37

Smith, Peggy, 97

soaps, antibacterial, xvi, 11, 43, 50

Soda, Monica Ford’s Apple Ginger, 257–58

sourdough and sourdough-type starters Bread Starter, 223–25

heirloom cultures, to purchase, 224

Kefir Starter for a Sour Loaf, 235–36

natural starters, 88–89

San Francisco sourdough, 73, 86

spelt, 91

Spoon Bread with Goat Cheese and Country Ham, Kentucky, 190–91

Squash and Carrot Kraut, MamaKai’s, 211–12

Stapel, Shannon, 97–98

starter for bread, natural

creating and perpetuating, 85–86, 223–25

flour in, 89–90

from fruit, 85, 226

terroir,
73, 85, 223

yeast and bacteria in, 88–89

stomach

digestive enzymes, 27

Helicobacter pylori
in, 42

hydrochloric acid, 20, 264

proton pumps, 20

Straus, Vivien; Straus Family Creamery, 110, 111

stress-related behaviors and disorders, 41–42, 53–54

sulfites in wine, 145–46, 150, 152

Swan, Joe, 132–34

sweetener, amazake, 248

Talla Mena winery, 153–59

tannins in wine, 134–35

Taste of Bread, The
(Calvel), 90

Teixeira, Mauro, 25

Tempeh, 248–49

Tempeh, A Marinade for, 250

terpenes, 136

terroir,
73, 79, 85, 199, 223

thiamine (vitamin B
₁
), 49

third world pathogenic diseases, 31

Thompson, Francis, xii

Tiburzi, Tom, 147–48

Tomales Bay Foods, 97

Treat Petite, 164

Trenev, Natasha, 1

triticale, 91

Turnips, Fermented, 212–13

“Universe of Us, A,” 51–52

Uprising Bread Bakery, 72–74

vagus nerve, 54

Valdiguié grapes, 133

Vann, Mark, 100

Vatinet, Lionel, 74, 89

vegan wine, 147

vegetable ferments

Chowchow, 209–10

Curtido, 213–14

Daikon with Turmeric, Fenugreek, and Cardamom, 213

Escabeche, 218–19

Fermented Hot Sauce, 221–22

Fermented Pickle Relish, 210–11

Fermented Turnips, 212–13

Garlic Dill Pickles, 207–9

German Apples and Kraut, 217–18

Gingered Carrots, 214–15

Horseradish Sauce, 222

Kimchi, 201–3

kimchi process, 197–201

Korean Mung Bean and Kimchi Pancakes, 204–5

MamaKai’s Butternut Squash and Carrot Kraut, 211–12

Moroccan Preserved Lemons, 219–21

pickling process, 205–6

Sauerkraut, 215–17

Velasquez-Manoff, Moises, 57

Vella, Ig, 131

villi, intestinal, xi

virome, human, 52

vitamins

B1(thiamine), 49

B7 (biotin), 21, 49

B12, x, 251

C (ascorbic acid), xv, 21, 91, 215

folic acid, 21

K, x, 251

riboflavin, 21

synthesis by intestinal flora, x, 49

in yeast, 225

viticulture

agribusiness, 134

chemical sterilization of land, 138–39

harsh conditions and stressed vines, 137–38

organic and biodynamic certification, 140, 141, 144, 145–47

organic practices, 142–45

phylloxera-resistant rootstock, 143–44

sustainable practices, 139–40

Theater of Nature educational display, 141

Wallach, Jed, 98–99

water kefir

flavoring options, 255–56, 259

Ginger Beer Water Kefir, 256–57

Grape Juice Kefir, 258–59

to make, 254–56

Weber, Kathleen, 99–103

Weinstock, Dr. George, 44

Weir, Joanne, 195

Well-Hopped Ale, 259–62

Whey, Mayonnaise Made with, 178–79

whey, ricotta from, 125, 184–85

Whole Wheat Bread, Rustic, 233–35

Wild Flour Bakery, 98–99

Williams, David, 27

Williams, John, 144–45

wine and winemaking.
See also
viticulture alcohol content, 136–37, 148, 151–52, 155

carbon dioxide, 136, 155

cheese pairings, 129–31

diammonium phosphate (DAP) treatment, 148–49

ethyl carbamate content, 148–49

flavor and aroma, 21, 134–37, 138, 147, 151

flavors, undesirable, 146, 148, 150

genetic engineering for, 136, 149, 150–52

health benefits, 158

homemade, 272–76

hydrogen sulfide, 148

malolactic fermentation, 136, 154

mousiness, 150

must, 134

organic labeling, 145–47

oxidation, 135, 146

retronasal effect, 137

small-scale garage production, 153–59

sulfites, 145–46, 150, 152

tannins, 134–35

terpenes, 136

types, 129

vegan, 147

yeasts, naturally occurring and pure strains, 147–48, 150

xanthine oxidase, 111–12

Yankee Doodle Macaroni and Cheese, 192–93

yeast in winemaking

Brett
(Brettanomyces intermedius)
spoilage, 150

carbon dioxide by-product, 136

diammonium phosphate (DAP) treatment, 148–49

as flavor component, 135–36, 147, 151

genetic engineering of, 136, 149, 150–52

hydrogen sulfide and urea by-products, 148–49

naturally occurring on grape skins, 147–48, 150

pure strains, 147, 149

toxicity of alcohol for, 148, 150

yogurt

Greek Yogurt, 177–78

sexual function of mice and, 59

Yogurt recipe, 174–77

Zachary, Gary, 96

Zimmer, Carl, 44, 50

1
J. P. Reganold, P. K. Andrews, J. R. Reeve, L. Carpenter-Boggs, C. W. Schadt, et al., “Fruit and Soil Quality of Organic and Conventional Strawberry Agroecosystems,”
PLOS ONE
5, no. 2 (2010): e12346. doi:10.1371/journal.pone.0012346.

Table of Contents

Title Page

Copyright

Dedication

Preface: An Epiphany About Health

Introduction

PART 1

The What and Why of Fermentation

CHAPTER 1

Fermentation—The Engine of Life

CHAPTER 2

Fermented Foods as Probiotics