Goodreads helps you keep track of books you want to read.
Start by marking “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods” as Want to Read:
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Enlarge cover
Rate this book
Clear rating
Open Preview

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

4.36  ·  Rating details ·  5,488 ratings  ·  368 reviews
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore ...more
Paperback, 187 pages
Published September 1st 2003 by Chelsea Green Publishing Company (first published 2001)
More Details... Edit Details

Friend Reviews

To see what your friends thought of this book, please sign up.

Reader Q&A

To ask other readers questions about Wild Fermentation, please sign up.

Be the first to ask a question about Wild Fermentation

Community Reviews

Showing 1-30
Average rating 4.36  · 
Rating details
 ·  5,488 ratings  ·  368 reviews

More filters
Sort order
Start your review of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Jan Rice
Sep 19, 2014 rated it it was amazing
Began reading circa 2010, reviewed in September 2014

When I told an inlaw I had been making my own sauerkraut, she told me a story. When she was little her mother had made sauerkraut and tried to get the family to eat it, but no one except her (the mother) would touch it. And she ended up in the hospital with food poisoning.

I've been eating it since January and have lived to tell about it.

This isn't the familiar tossing veggies with vinegar and salt that you refrigerate right away. This is fermen
Aug 11, 2008 rated it really liked it
Recommends it for: readers of Omnivore's Dilemma, Animal Vegetable Miracle, permaculturists, DIY folks, health nuts
Recommended to Shawndra by: 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 regimen. After
Alain Harvey
Jan 12, 2013 rated it it was amazing
Shelves: cooking
A self-avowed “fermentation fetishist,” Katz travels around the country giving lectures and demonstrations, spreading the gospel of sauerkraut, dill pickles, and all foods transformed and ennobled by bacteria. His two books—“Wild Fermentation” and “The Revolution Will Not Be Microwaved”—have become manifestos and how-to manuals for a generation of underground food activists, and he’s at work on a third, definitive volume.

In Wild Fermentation Sandor Katz, or Sandorkraut as he is nicknamed, bring
Jul 28, 2014 rated it liked it
Shelves: reread
I realized while reading that this was a reread for me. I enjoyed it, and I got some good ideas about how to begin fermenting again. Sometimes his hippiness is a little much. For instance, I don't especially need to hear a story about how some radishes came to him in a dream. But other than that, the recipes are great and the arguments for incorporating more fermented foods compelling. I wish there were more veggie recipes; I'm not that interested in making wine and beer and completely uninteres ...more
Feb 24, 2008 rated it it was amazing
Recommended to Beth by: Ginny
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 to other foods. Every
Feb 13, 2010 rated it it was amazing
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 science. It is beaut
Jun 03, 2013 rated it really liked it
"Wild Fermentation" had been living in my home for a little while, since Nick started getting into brewing beer and making fruit scrap vinegar--projects I've assisted with, but never taken the lead on. I was inspired to pick up the book and read it through after reading--and getting pretty obsessed with--a recent NYT article by Michael Pollan, "Some of My Best Friends are Germs." In the article, Pollan makes a pretty convincing case for increasing the diversity of microbacteria in our guts throu ...more
May 28, 2009 rated it it was amazing
Shelves: non-fiction, 2009
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 and how it
May 12, 2009 rated it it was amazing
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 with their an ...more
Jun 03, 2010 rated it it was amazing
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.
Sep 30, 2017 rated it really liked it
Inspiring read...and I have two things fermenting away in the kitchen as I type.
Jul 27, 2011 rated it it was amazing
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
Jul 07, 2016 rated it it was amazing
Recommends it for: anyone who likes cooking
I checked this out from the library at the same time as Katz's encyclopedia of fermentation, The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World : of the two this is definitely the cookbook version and is the book I plan to buy.

This is an excellent resource for fermenting (as opposed to simple vinegar-pickling) foods with many recipes for foods and beverages, and with pithy discussions regarding various aspects of fermentation. Katz's emp
Alex Linschoten
Mar 04, 2016 rated it it was amazing
What an exciting book! The idea of fermenting foods as a way of preserving them (through anaerobic processes) isn't new. This book explains how you do it. As a result of my reading through to the end, this evening I now have three glass-jar/rigged pots filled with the beginnings of fermented foods: a sourdough starter with rye flour, a green/purple cabbage sauerkraut, and some fermented oats that won't take as long as the other two for me to eat.

I enjoyed how this book is written. Accessible, an
Apr 07, 2010 rated it it was amazing
Shelves: food-and-cooking
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 is a gay man li
Nov 01, 2010 rated it it was amazing
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!
Oct 04, 2010 rated it really liked it  ·  review of another edition
Very informative. The author is certainly a character and I'll probably poison myself making cheese and sauerkraut, but such is life.
Aug 24, 2012 rated it liked it  ·  review of another edition
A guide to making your own naturally fermented products such as miso, sauerkraut and sourdough bread.
Walerian Sobczak
Oct 27, 2019 rated it really liked it
A little too hippie, but overall a very good introduction to fermenting vegetables. I had made some kimchi, sauerkraut, and pickles before I read Wild Fermentation, so I expected a next-level content as well - I was not disappointed. It allowed me to deeply understand the various processes of fermentation, and learned me a few useful tips. I highly recommend the book, especially to those interested in making home-made fermented food.
Jul 13, 2008 rated it really liked it
--wrote this for

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.

An unconventional cookbook, a
Lenka Kubelová
Aug 18, 2020 rated it it was amazing
Great book!
Jan 22, 2015 rated it it was amazing  ·  review of another edition
First of all, Goodreads has really jacked up the listing for this book. This is for the book, Wild Fermentation: A Do-it-Yourself Guide to Cutural Manipulation. ISBN 978-1-934620-17-5. It’s a 64 page booklet published by Microcosm Publishing, 2001. This listing is for this book: However, Goodreads shows “other editions” of this book as this one: Two completely different books, as the latter is an expanded version ...more
Jul 25, 2011 rated it really liked it
Shelves: self-sufficiency
If there are better books out there about fermentation, I'll consider giving this book 3 stars instead of 4, 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
Dec 31, 2011 rated it really liked it
Shelves: foodie, cookbook
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
jesse mabus
run, don't walk. this book is a love letter to the ecology that we live within and that exists within our bodies. probably the single best diy toolbox to fixing your diet, your health, and the life of this community we co-exist in called terra firma. his comments on death and decay in the final chapter are a wake-up call to change the way we have monetized and commodified even the process of grieving and burial. makes me want to shout out for help to build the laboratory/farm/co-operative/csa an ...more
May 23, 2012 rated it really liked it
Shelves: cooking, wild-foods
Great introduction to a variety of fermented foods such as pickles, bread, and more exotic (for american readers) fare such as miso. Katz covers a lot of ground. He does deal frankly with his personal life and how that has influenced his study of fermentation and makes no bones about being a HIV individual. That's turned off some Amazon reviewers, but I didn't find it intrusive - this is not a cookbook, it's a methods book that explains the methods behind the fermentation and the authors journey ...more
Jan 02, 2013 rated it it was amazing
I checked this out from the library hoping to find a few good recipes. I found many, and so much more! Sandorkraut's radical perspective on food justice and activism are inspiring, and the stories of his community and loved ones are really enjoyable and authentic. I especially appreciated the chapter on death and how his fermentation journey has helped him make peace with it. I will definitely be buying this book!
Also of note - this book is very vegan-friendly. Many recipes use honey, but he say
Sep 10, 2014 rated it it was amazing
This book is the bible of lacto-fermentation enthusiasts, filled with easy and fantastic recipes. It is also an eloquent meditation on impermanence, transition, and, ultimately, death acceptance. My copy is tattered and dog-eared since I refer to it regularly for recipes that have become staples in our home, new recipes to try out, and an occasional source of comfort and re-centering when the tragedies of human existence overwhelm me. Even if you aren't interested in making your own yogurt, saue ...more
Dec 23, 2008 rated it it was amazing
Recommends it for: DIYers, home cooks, DFH-wannabes, microorganism lovers
Shelves: best-books-ever
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.
Adam Graffunder
Sep 03, 2010 rated it really liked it
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.
« previous 1 3 4 5 6 7 8 9 10 11 12 next »
There are no discussion topics on this book yet. Be the first to start one »

Readers also enjoyed

  • Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats
  • Foundations of Flavor: The Noma Guide to Fermentation
  • The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea
  • Edible Forest Gardens: 2 Volume Set
  • Gut and Psychology Syndrome: Natural Treatment for Autism, ADD/ADHD, Dyslexia, Dyspraxia, Depression, Schizophrenia
  • Gaia's Garden: A Guide to Home-scale Permaculture
  • Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)
  • Six Seasons: A New Way with Vegetables
  • The Resilient Farm and Homestead: An Innovative Permaculture and Whole Systems Design Approach
  • Home Cheese Making: Recipes for 75 Delicious Cheeses
  • Cooked: A Natural History of Transformation
  • Perennial Vegetables: From Artichokes to Zuiki Taro, a Gardener's Guide to Over 100 Delicious and Easy to Grow Edibles
  • Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Drying, Cold Storage, and Lactic Fermentation
  • Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation
  • Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
  • Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
  • The Self-Sufficient Life and How to Live It: The Complete Back-To-Basics Guide
  • Food in Jars: Preserving in Small Batches Year-Round
See similar books…
My name is Sandor Ellix Katz, and I am a fermentation revivalist.

Related Articles

If you follow the world of food, chances are you’ve heard of David Chang. The founder of the Momofuku restaurant group, Chang is a chef, TV...
45 likes · 5 comments
“Resistence takes place on many planes. Occasionally it can be dramatic and public, but most of the decisions we are faced with are mundane and private. What to eat is a choice that we make several times a day, if we are lucky. The cumulative choices we make about food have profound implications. Food offers us many opportunities to resist the culture of mass marketing and commodification. Though consumer action can take many creative and powerful forms, we do not have to be reduced to the role of consumers selecting from seductive convenience items. We can merge appetite with activism and choose to involve ourselves in food as cocreators. (Page 27)” 3 likes
“Scientists were earnestly trying to elucidate the spontaneous generation of mice as late as the seventeenth century, when Jean Baptista van Helmont reported that “if one presses a dirty shirt into the opening of a vessel containing grains of wheat, the ferment from the dirty shirt does not modify the smell of the grain but gives rise to the transmutation of the wheat into mice after about twenty-one days.”11 He also had a recipe for creating scorpions by carving a hole into a brick, filling it with dried basil, and placing it in the full sun.” 0 likes
More quotes…