A review by pixie_d
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz

4.0

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.