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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
For thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. The book is div...more
Paperback, 275 pages
Published
September 30th 2003
by Chelsea Green Publishing Company
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Shawndra
rated it
Recommends it for:
readers of Omnivore's Dilemma, Animal Vegetable Miracle, permaculturists, DIY folks, health nuts
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I found it at the library!
I went looking for a sauerkraut recipe and found Wild Fermentation, a radical faerie's treatise on harnessing nature's microscopic beasties in preserving food. Ever wonder how to make your own miso or tempeh, kefir or yogurt, mead or sourdough? Pickles, hominy, kombucha? Injera like you get at Ethiopian restaurants? A snap!
This freewheeling book is an inspiration from start to finish. The author is HIV-positive and considers lactofermented foods an essential part of his selfcare reg...more
This freewheeling book is an inspiration from start to finish. The author is HIV-positive and considers lactofermented foods an essential part of his selfcare reg...more
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Here's a book that I wasn't expecting to affect me in any way except to inspire me to make yogurt--and WOW was I surprised to find so much more! Nostalgia ran strong as I read about making sauerkraut and yogurt--two of the fermented foods I grew up watching my grandma make. Along with many other foods I'm familiar with (beer, wine, cheese), Sandor Ellix Katz also shares a wealth of knowledge about fermented foods that are unfamiliar to me--such as tempeh and kefir. I have at least heard of those...more
The book has tons of great easy recipes. I have made a few things already, with plans to go into the more advanced ones. The commentary that flows around the recipes is sometimes insightful, but can be a little too "new age-y" and made me sometimes skip some of the small rants. Overall, I highly recommend the book to anyone who wants to get a basic introduction into fermentation in all forms.
When you think of fermentation you think of alcoholic drinks. There is a widespread tradition of fermenting to preserve foods across the world that is worth learning about as a basic survival skill. Many foods prepared with vinegar now were traditionally fermented. Some of the more common ones are saurkraut, pickles, chutney, and buttermilk. Some of the more surprising foods that were/are traditionally fermented are things like salsa, beets for Borscht, Worchestershire sauce, Soy sauce, and ...more
Fascinating. I came across this book sort of by accident: after making the pickled grapes in Molly Wizenberg's book, I was idly browsing the Web for more refrigerator pickle recipes and kept coming across references to Katz and his book. Silly me, I didn't really know the difference then between fermenting and vinegar pickling. Even if you're not interested in making all (or even any) of the comestibles, each chapter is readable and engaging. Given his own experience of living with a serious il...more
Such a good read. I read it quickly and am experimenting with sour dough bread now thanks to my friend Jeff at the farm. He suggested the book and already had the starter going. He gave me some. I was on a flat bread making kick before and am ready to step it up now.
I get a great vibe from fermented food. When kombucha hit the shelves I was all over it. Now I have one once in awhile. I am excited at the prospect of doing it myself. I am going to try to make it to a workshop with Sandor in ...more
I get a great vibe from fermented food. When kombucha hit the shelves I was all over it. Now I have one once in awhile. I am excited at the prospect of doing it myself. I am going to try to make it to a workshop with Sandor in ...more
Very informative. The author is certainly a character and I'll probably poison myself making cheese and sauerkraut, but such is life.
Wow. This book was so interesting! It covers all wild fermented foods, from Sauerkraut to Miso, Yogurt to sourdough, and all manner of alcoholic drinks. I learned a lot about the fermentation process, why a little mold won't hurt you (this point may take a while for my mind to digest), and how fermenting food brings out all of the food's nutrients in an extremely absorbent form that is very beneficial to consume. Some of the recipes take only 24 hours, some take years.
The author ...more
The author ...more
This book it great! The author has such a nice style and the book is the perfect balance of informative and accessible. It has a lot of detailed, practical advice to get you started on your own fermenting adventures plus just enough history and relevant discussion of the problems with the way we eat to get you really thinking. The author is obviously passionate about making and eating fermented foods and I appreciate that! Too many "alternative" food/health books really turn me off wi...more
The characters in this book are a bit odd, but I guess that's not surprising considering that they live in a self-described "queer intentional community" (aka, a commune) in Tennessee (I'm gay, I get to mock other gay people... it's the law). Once you get past the list of folks named "SuSun" and "Leopard", you'll find a fabulous book about a huge range of fermented foods. I borrowed the book from the library to read more about kefir and yogurt, but now I'm excited...more
I'll throw it under 'read' just for... whatever's sake. It's the sort of book one can read through cover to cover, being, though basically a 'cookbook' or a book of recipes of some kind or another - fermentation not necessarily requiring any external heat source - it is still full of information and stories that are worthwhile to read even if you never make anything described therein. My advice, go get this book, read it, learn about fermented foods, and go make some yogurt or beer or somethin...more
If there are better books out there about fermentation, I'll consider giving this book 3 stars instead of 2, but it seems to have taken the scene by storm and I'll admit I've now got a to-do list of foods I'd like to ferment: pickles, sauerkraut, sourdough, miso, tempeh, ginger beer, etc. I was already making Kombucha and yogurt, but the educational aspect of the book really helps me put it all into perspective. This is definitely an activist book. The author will be a bit out there for some, bu...more
Naturally, i'm not through with this book. it is an extensive collection of fermentation processes that you experiment with one at a time. At this point, i have made sauerkraut, sourdough, kimchi, kombucha, hard cider, pickles, beet kvass, vinegar, and sprouted grains bread. There is so much here. I have hardly touched the wines, beers and meads yet.
Truth be told, Katz is a pioneer. He is humble and simple and aims to show anyone who tries this immaculately simple forgotten sc...more
Truth be told, Katz is a pioneer. He is humble and simple and aims to show anyone who tries this immaculately simple forgotten sc...more
This book is an excellent resource, and I will likely purchase a copy when I'm ready to start fermenting. The author does a great job of explaining the process of fermentation, providing a brief (and interesting) history, and then explaining the recipes. Most of them are quite simple and just require time and patience. A few require spores and the author provides resources on where those can be purchased.
My favorite part of this book is the author's critique of modern food production...more
My favorite part of this book is the author's critique of modern food production...more
--wrote this for www.greenprophet.com--
I sat down to read Sandor Katz’s “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods” to help me along with my recreational pickling and fermenting skills.
I was hoping to learn a bit about the how-tos when making cheese, meads, bread and kimchi. To my surprise and pleasure I found myself reading a cookbook plus a manifesto –– a guidebook to reclaiming our food supply and living a self-sufficient lifestyle.
...more
I sat down to read Sandor Katz’s “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods” to help me along with my recreational pickling and fermenting skills.
I was hoping to learn a bit about the how-tos when making cheese, meads, bread and kimchi. To my surprise and pleasure I found myself reading a cookbook plus a manifesto –– a guidebook to reclaiming our food supply and living a self-sufficient lifestyle.
...more
This is probably the only cookbook that is interesting enough to read cover to cover and then keep a reference, rather than skim for interesting recipes and toss on the shelf (as per usual). In addition to historical and basic scientific inforation this book includes step by step instructions for fermenting jsut about everyhting, including sourkraut, kimchi, ethiopian t'ej (honey wine), home made cheese, and even fermented fish sauces. It's amazing! Check it out if you're a handy type!
Unlike Nina Planck (and Sally Fallon for that matter), Sandor Katz is totally lovable. Even if you never get brave enough to make his recipes, you'll totally wish you were his neighbor (even though you aren't living in a happy hippie commune in the hills of Tennessee (Kentucky?), and you're name isn't Pixie or Daffodil.) I bought this after too many bouts of antibiotics, and it definitely upped my fermented food intake, and now, I've actually started making the recipes.
Sandor covers all the fermentation you could want to know about, from soy to kraut/veggies to beer and wine. It's an amusing read, including the history of different foods and tales from his experiences living in a community here in Tennessee.
I liked his reasoning that we as a society try much too hard to get away from bacteria and "bad buggies." He embraces a more symbiotic relationship with our environments, allowing natural yeasts to leaven our bread and give character ...more
I liked his reasoning that we as a society try much too hard to get away from bacteria and "bad buggies." He embraces a more symbiotic relationship with our environments, allowing natural yeasts to leaven our bread and give character ...more
I read something in this book almost every day. I have no fewer than 3 fermenting foods on my counter. I have to add that I live alone, have occasional blocks of free time and like to eat. Also, I am a sucker for anything that claims to be an elixir, or a cure for all your needs or will make you feel better. Except I don't like taking medications. So this book intrigued me from the first time years ago I read the ginger beer recipe and thought "I could do that." It took me a few ...more
This book covers the history of fermentation, basic principles, includes recipes from around the world and is easy and fun to read. It's written in a very conversational tone. I recommend it to anyone who is interested in experimenting with making their own fermented foods, the recipes include kimchi, pickles, sourkraut, beer, kombucha, sourdough. I've enjoyed the recipes I've tried and look forward to more fermented experiments!
This book has opened my eyes to an aspect of traditional food culture that I knew next to nothing about. I have enjoyed making some of the simple recipes in this book like sauerkraut and kimchi and learning about ferments such as kefir that I was since incorporated into our daily life. Katz' practical but informative tone is appealing and his recipes have been straightforward and successful.
Sandor changed my whole view of food. I once thought "ew, that food has gone BAD" - but now i know how to ferment and replenish my GOOD bacteria! I have a stomach ache, then eat some fermented kim chi- and Bam, it feels BETTER! seriously good for you! AND SO INCREDIBLY EASY! I would also recommend his workshops. Making your own ferments is EASY, FUN! DO IT!
Not as crazy as Fallon's book Nourishing Traditions, or at least crazy in a more fun way. Although I could have done with a little less personal narrative. I like cookbooks that have some, but I got impatient to get to the recipes and techniques. I'm debating if this is the book I should buy to have as a reference on fermentation techniques.
A great balance of information on fermentation and charming anecdotes. This book is very encouraging and had me stuffing things in jars and seeking out new fermentation vessels right away. I'd recommend this to anyone interested in fermenting foods easily without much experience. Sandor's philosophy of fermentation provides a nice bridge between growing/foraging food and composting its remains. We needn't digest alone.
I didn't have enough time to read this cover to cover, but i did enjoy what i read. I would try some of the beer and bread recipes, and someday i would love to try to make my own cheese, when i have some free time. Some of the other recipes were a bit too adventurous for me.
I had dreams about fermentation after reading this book, and I'm quickly building my fermenting skills. It presents a beautiful way of working with smaller life forms for the benefit of all of us! And so tasty! I'm going to read his other book as soon as I can.
I get a little cranky when my cookbooks are heavily infested with ideological ranting, even if I generally agree with the content. That caveat aside, I'm quite fond of this book; it has a number of unique recipes that I hope to try in the near future.
WOW!! Great read! I immediately wanted to make fermented mead since I have everything on hand! But so far, I haven't gotten around to that little project... the sauerkraut recipes sound great too...
So PRACTICAL... ie. one of the subtitles in chapter 4: Any Food Can Be Fermented. Case closed. The can do attitude along with the recipes for all my favorite foods : ) makes this a hands-down 50-star book.
I love this book. Ok, Sandor Katz is one of the Short Mt guys and I go way back knowing some of that tribe. And this is the most fun cooking, or at least, food creation book I have found in years. How to make miso and sourdough is not all that novel but he goes on to make kimchee and all sorts of vegetable kraut. You can make kefirs from amazing things, even if you prefer not to make dr pepper into kefir, you could. I went to a meeting of the Sally Fallon folks soon after the book came out an...more
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