Sandor Katz talks about The Gases of Fermentation Workshop Episode.02 

Sandor discusses the various types of aerobic and anaerobic fermentation and by-products of those metabolic actions. How oxygen affects the ferment and how to avoid it. How to deal with mold on the surface of the ferment.
Where did I learn all of this? I read. I read books, real, honest to God books!
Here's the reading list:
The Noma Guide to Fermentation
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Wild Fermentation, 2nd Edition by Sandor Ellix Katz
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The Art of Fermentation by Sandor Ellix Katz
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Vinegar Revival Cookbook by Harry Rosenblum
amzn.to/2K2W3qA
Nourishing Traditions by Sally Morrel Fallon
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True Brews by Emma Christensen
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Real Food Fermentation by Alex Levin
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The Big Book of Kombucha by Hannah Crum
amzn.to/2B7CrQH
New York Times Cookbook by Amanda Hesser
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Pollan on Food Boxed Set by Michael Pollan
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Charcuterie
amzn.to/2kq3Zd7 by Michael Ruhlman
On Food and Cooking by Harold McGee
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The Moosewood Cookbook by Mollie Katzen
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