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Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control. The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Disconcerted by off-flavors and spoilage in beer, wine, and baked goods, early peoples learned to control microorganisms whose existence would not be demonstrated for centuries. But in that process of control, people lost some of the benefits of wild fermentation. Sandor Ellix Katz has experimented with Wild Fermentation, and his book explains to others how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. A gold mine for science-fair projects, Katz's work presents properly supervised young people ample opportunity to explore both the science and the art of fermented foods (alcoholic beverages excepted).
"This immensely valuable book belongs in the kitchen of anyone interested in health, nutrition and wild cultures. It is a feast of fact, fun, and creativity by a modern wise wo-MAN."--Susun Weed, author of Healing Wise
"A nostalgic journey... this is a book that will fascinate and inspire food lovers."--Saul Zabar, owner of Zabar's, New York City's Most famous food market
"Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food."--Sally Fallon, author of Nourishing Traditions
Absolutely love the book. Got a 'spilled on copy' which I hate but the book is so great!.
I have three friends with terminal cancer; I am fermenting and makin Kombuche for all... Read more
Like this book but found that I didn't really need it as it is similar to a book I already have. Probably will sell it or swap it back. Read morePublished 16 days ago by Nance Seile
Good read, clear instructions. I have enjoyed every recipe I've tried so far.Published 18 days ago by Jess
This book had some good stuff in it, but didn't care for the gay agenda in it.Published 20 days ago by Paula Bartlett
All you need to know to get started fermenting your own foods. Look forward to reading Sandor's subsequent book.Published 27 days ago by A. Blankenship
I've had a copy for years. The kids grew and moved out, and who knew, they want to be like me! Well, in some ways they do. Read morePublished 28 days ago by Julie