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"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
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).
"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
For me it was fun, learning new techniques and traveling to many places i will not have a chance to go.
It is my reference book again. Read more
Interesting information about fermentation. I might not try everything but it has definitely added a new dimension to my fermentation.Published 9 days ago by Sonja
I can't write very much because I have three heads if red cabbage that need chopping! Great book, great info, great wellness!Published 9 days ago by Yada Yada
Enjoyable and accessible; The basic home cook could produce anything in this book by going straight to the recipe, but to really get something from it, you need to start with the... Read morePublished 16 days ago by sleeper