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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
informative
inspiring
fast-paced
This is a book about ancient and modern fermenting practices, and how these practices can help rebuild one’s relationship with food, their body, and the Earth in a sustainable and liberating way. It is mostly a recipe book but the recipes give words of wisdom about the art of making the fermented food and its cultural significance. I skimmed through most of the recipes but got the heart of the books message. I just wish the ingredients and instructions were easier to read , everything is crammed in paragraphs without proper formatting (bullet points, spacing, etc). For a recipe book that’s an automatic star deduction . But otherwise this book is great and I’ll keep it on my back burner (strawberry and pineapple vinegar was one of the most intriguing recipes)
informative
inspiring
medium-paced
funny
hopeful
informative
inspiring
fast-paced
informative
relaxing
medium-paced
this is my favorite book right now. I LOVE the author and how he includes his personal story of surviving AIDS each day and the process of fermentation on a rural homestead farm to the global impacts it has on all of us. I hope my house family understands when I have bubbling vats all over the house! xox to Sandorkraut!
informative
medium-paced
I want to give this 3 stars, because I liked vs. "really liked" it, but it is so inclusive, contains so much information about folk recipes from around the world, and Katz is so enthusiastic, that I felt I had to click on that xtra star. He really shares his process and journey in this book. Katz is considered the godfather of modern fermentation for all he has done to promote it. I take some of what he says with a grain of salt, a kind of super-casual, try-anything attitude, like just scrape off any mold and don't worry about it (it is known that invisible mold tendrils go deep into any food where you can see a bit of mold on the surface). But eating like that has kept him alive, so kudos. I love a walk-your-talk DIY attitude.
Great collection of recipes and tips, but could have done without some of the politics.
A good beginner guide with some interesting recipes. I feel it could have been more thorough and included more ferments.
informative
reflective
medium-paced