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72 reviews for:
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Sandor Ellix Katz
4.35 AVERAGE
72 reviews for:
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Sandor Ellix Katz
4.35 AVERAGE
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.
Great book with a particular, natural & casual take and deep effective range of examples ; not comprehensive, not meant to be. The final chapter which is a brief personal discourse of Sandor's world view, exposes the foundation and core of why ferment. At first seemed odd that it was the final chapter, and not the first. But, it ties all together and is both an inception and conclusion. Those who reread the book can experience it as a natural cycle of endless fermenting ideas. A beautiful book.
I would recommend this book to EVERYONE, whether or not you are interested in fermenting yourself. Get it from the library and just read through it - it will take you a couple hours, max. Even without the recipes, there is a lot of information in here. It is a great introduction to our food system, told from a personal perspective in a sensible, informed manner. I'm excited to try out some of the ideas in here.
Got this from the library and instantly purchased it from Powell's. Make your own kimchi, sauerkraut, sourdough bread, honey wine, and plenty of other fermented foods. I've already successfully experimented with the kimchi and am looking forward to making other tasty, healthy items!
Entertaining, informative and accessible. An encouraging and inspiring journey through the many processes.
I've been super into sourdough breads lately, and this book has great recipes for bread and more. It discusses the history of using fermentation in cooking and also discusses the implication of using fermentation in today's world amid mass production and mass marketing. There are chapters devoted to fermenting vegetables, beans, dairy, bread, beers, wines, and vinegars. I love that everything's contextualized and explained simply & lovingly.
I have made sauerkraut, kimchi, pickles, etc.... and have many more plans to continue with my fermentation experiments. I love the way the author detail his experiments and encourages the reader to develop his own taste. One of my favorite all time inspirational food preparation books.