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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
Very nice- Everything I have tried from this book has turned out well.
After much research I bought three books at the same time- to start me on my fermenting way. Read more
Excellent book. Both this one and Sandor Katz's Art of Fermentation. Not sure which one I like best yet. Still reading both.Published 10 hours ago by Sam
Very long explanations of simple processes.
Written in an impractical, long winded style.
Good recipes, but I found myself skipping at least half of the text in search of... Read more
A great book for intro to fermentation, very pleased with it. Continue to use it for reference.Published 14 days ago by too much shopping
Makes it seem simple enough to begin fermenting many healthy foods.Published 19 days ago by C. Moser