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4.35 AVERAGE
4.35 AVERAGE
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 angry tone or finger-pointing.
All I can say now is that I can't wait to go out and make me some delicious yogurt, sourdough, sauerkraut, honey mead, vinegar, etc!
All I can say now is that I can't wait to go out and make me some delicious yogurt, sourdough, sauerkraut, honey mead, vinegar, etc!
This is a really short but fascinating booklet all about how to do your own fermentation. As far as I know the subject (and I know a lot more now) Katz covers pretty much everything you could ferment at home, from pickles to sourdough, miso to beer. I now feel fully able to go out and ferment. In fact I have already experimented with the Kimchi recipe and it was delicious. My next experiment will be Curtido. Aside from the fermentation you also get some background on the author and his life in a commune. I like his sensible, try it and see approach which makes fermentation a lot less intimidating. I also like the fact that he isn't advocating fermentation and fermented foods as the next miracle cure that will solve all your ills. I get uncomfortable with books, like juicing, or sprouting that claim wildly unlikely health outcomes. Katz is enthusiastic about the health benefits of fermentation without over hyping them.
Okay, I admit the 4 stars is more because this is the only fermentation book I've read. I may need to amend the ranking later.
It makes fermenting veggies and fruits approachable rather than intimidating.
I'm still having a devil of a time getting wine and mead to work out - I end up with everything tasting vaguely like corn - but I enjoyed the book and found the techniques described to be effective.
I say give it a go.
It makes fermenting veggies and fruits approachable rather than intimidating.
I'm still having a devil of a time getting wine and mead to work out - I end up with everything tasting vaguely like corn - but I enjoyed the book and found the techniques described to be effective.
I say give it a go.
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.
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!
Amazing book. Really inspiring and explained the amazing variety of ferments without overwhelming the reader.
Learning about Sandor Katz's personal life and situation made it all the more touching.
Learning about Sandor Katz's personal life and situation made it all the more touching.
Love, Love, Love this book. His writing and stories are so interesting and the recipes cover so much fermentation you can't go wrong. I use his Kimchi Recipe, might not be traditional, but it is delicious!!
Interesting and accessible guide to fermentation. Took much of the mystery out of the process.
This is a wonderful resource for fermenting beverages and foods. While the historical information and references were interesting, and gave me a great perspective about fermenting, the specific "How-To's" for each type of ferment was invaluable. I picked up the book for more information on making Kombucha and Milk Kefir, but my interest has broadened to the diversity of what I can ferment. I am currently exploring what I can obtain to create some of his specific ferment, and truly miss my Farmer's Market.
The best introduction I've found to all things fermented.