Nick Klagge's Reviews > Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Wild Fermentation by Sandor Ellix Katz
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bookshelves: cookbooks

Recommended to me by a friend who has been using its recipes for kimchi and sauerkraut. It's the kind of cookbook you can easily "read," which I always enjoy. The author seems like an interesting guy; he has a certain hippie affinity with the author of "Sacred and Herbal Healing Beers," but tempered with just a little more down-to-earthness. I am currently using his recipe for "Fruit Scrap Vinegar" to try to make apple cider vinegar out of a bunch of saved apple cores. The jury's out until it's done, but it's definitely fermenting away!
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Reading Progress

April 14, 2012 – Started Reading
April 14, 2012 – Shelved
April 16, 2012 – Finished Reading
April 23, 2012 – Shelved as: cookbooks

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