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, but I would definitely recommend this book. Still, at one point, he did go off the deep end with this bit:
"But it was the sugar trade that established the systematic global racism or African slavery. As innovations in the refinement of sugar yielded a whiter and whiter product, the system of its production dehumanized people on the basis of dark skin. In symbol and in flesh and blood, sugar gave birth to the racist world order."
Glad he's not writing history books. I'm also politely skeptical of some of these wild fermentation techniques, but I guess I'll just have to try them for myself.