Fw: Seeking Input for New Fermentation Book

[Guest guest]

Subject: Seeking Input for New Fermentation Book

> Hello friends,

>

> I am pleased to announce that I have begun work on a new book about

> fermentation.

>

> In the years since I wrote Wild Fermentation, not only has my

> personal fermentation practice expanded and evolved considerably, but

> also I have had the unique privilege of discussing fermentation and

> corresponding about it with thousands of people. This has yielded

> much new information, caused me to investigate new aspects, and

> brought me new insights. I wish to share this, and so I am writing

> another book about fermentation.

>

> I am writing to invite you and other fermentation enthusiasts to

> contribute information, ideas, and images to this project. Here are a

> few ways you can help:

>

> QUESTIONNAIRE: Please give some thought to the questions below and

> email me your responses. Also, please forward to other folks who

> might be interested.

>

> IMAGES: This book will feature more graphics, so I am on the lookout.

> Specifically, I am seeking:

>

> ART depicting fermentation themes or using fermented materials;

>

> MICROSCOPY of fermented foods and the organisms that make them;

>

> QUALITY PHOTOS of ferments, either homemade, or in indigenous

> contexts.

>

> SMALL-SCALE PRODUCERS: This book will include a chapter with

> information pertaining to starting fermentation-related business

> enterprises. Following the general questionnaire below are some

> questions for commercial fermenters about special considerations for

> people starting up fermentation businesses.

>

> BEER-MAKER-MALTERS: Anyone out there malting their own barley? Or

> using wild fermentation for beermaking? If you do, or if you know

> any, please do be in touch. I am also on the lookout for folks who

> ferment POI, FUFU, GARI, SORGHUM BEER, CHANG, or other ferments not

> covered in Wild Fermentation.

>

> And a few other matters:

>

> EMAIL ADDRESS CHANGE: Please update your address books. My correct

> and current email address is sandorkraut@.... I am

> phasing out sandorkraut@..., which I used for years.

>

> UPCOMING WORKSHOPS: In order to get this book written, I will not be

> traveling much in the coming year. I have a few workshops scheduled;

> check my website for dates and details.

>

> As always, please let me know if you would rather not receive

> occasional emails from me. Simply reply to this with the magic word

> " unsubscribe. "

>

> I hope this communication finds you well.

>

> Sandor

>

> QUESTIONS FOR FERMENTERS

>

> 1. Can you think of any practical tips you wish you had had when you

> embarked upon a fermentation project?

>

> 2. Are there any common misunderstandings or fears that you have

> encountered talking to people about your fermentation projects?

>

> 3. Can you describe any unusual flavor, ingredient, or process

> variations that you have tried and especially liked?

>

> 4. Can you articulate any important life lessons you have learned

> from your fermentation practice?

>

> QUESTIONS ABOUT COMMERCIAL FERMENTATION

>

> 1. Please describe your fermentation business: type of products,

> scale of business, geographic location.

>

> 2. Can you describe any special scrutiny or hurdles you faced in

> commercial licensing because you are producing fermented products?

>

> 3. When you scaled up to commercial production, were there any

> specific challenges related to fermenting at a larger scale, or

> maintaining consistency? Could you articulate some of what you

> learned from that?

>

> 4. What do use for fermentation vessels? Please describe your

> physical set-up.

>

> 4. What advice or reflections would you offer to someone thinking

> about starting a fermentation venture?

>

>

>

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