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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods Paperback – September 1, 2003
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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
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Top Customer Reviews
Sandor doesn't just tell us, he shows us, how to be self-sufficient about making and storing food (with little need for a stove or a refrigerator): making sourdough, cheese, miso, making tempeh, making wine, beer and, it seems, almost every other fermented food made the world over. And he gives you a list of resources where you can order the most mundane and exotic of starter cultures and even seaweed from our own Atlantic coast.
And your concept of "self" will never be the same again. He shows us how to reclaim and restore a part of ourselves that has protected us like the ozone layer protects the earth: the world of microbes in and around us, the protective cloak of the microecology that is meant to be a part of us like our skin.
Fermented foods restore a health balance like no probiotics and vitamins can. Happy reading, happy fermenting, happy eating!
Frequently, the instructions refer in an unclear manner to a different recipe that you need to follow in part, but make some changes.
Other times one of the ingredients is a recipe in itself, but no page number is given for where to find these extra instructions. For instance, many recipes call for "honey water," but give no information about how to prepare "honey water" or where in the book to find this concoction, leaving you to page through and search for it. Once you find honey water, you find that it is in a recipe for honey wine. Are the the recipes that call for "honey water" intending for you to use the ingredients from this honey wine recipe or use the final product? No answer is apparent.
I feel like I will have to re-write each of these recipes to include their FULL INSTRUCTIONS to make them user friendly. I don't know whether this was a choice made to save space, a sign of a disorganized mind, or simple laziness on the part of the author.
Sandor does a fantastic job of taking the mystery and careful measuring out of fermentation. Most of the recipes I've read for fermentation say you must follow the recipe exactly or risk food poisoning. I'd rather play around with the recipes, so this is just perfect for me! I'm also impressed with his research into traditional recipes.
I just read that kimchi may cure Avian Flu, and the recipe in this book is a fantastic hit here! We use it as salad dressing with some sesame oil!
Fermented food products are probably much more common in our lives today than they have been since the advent of the processed foods industry. And, this is a fact that even the average foodie may not be conscious. A quick inventory of fermented foods commonly used in modern American homes will show how widespread they have become.
The most obvious fermented product is beer, which has always been with us. Their cousins, wines and meads are also the product of fermentation. Virtually all cheeses are produced by fermentation, and our interest in and consumption of artisinal cheeses is rising fast. Yogurt is a close cousin of cheeses and consumption of yogurt has been rising since the early seventies. Sauerkraut and Choucroute have been with us since the beginning, but Asian fermented cabbage such as Kimchee and other fermented vegetables are becoming more popular.Read more ›
Most Recent Customer Reviews
This book is rad. Love the culture - the mission - the ideas. Allows reader to jump in with little experience and supplies. Read morePublished 8 days ago by Dalek
So many great ideas and tons of education on the subject of fermentation.Published 8 days ago by Garden Angel
Where are the 508 reviews? All I see are the first 3 reviews on the first page but after that its the same one over and over and over again. Read morePublished 19 days ago by ya think
really crazy book but weirdly entertaining and good for getting over your fear of fermenting. Like this book a lot!Published 22 days ago by julie
Super excellent book...love the recipes. Would recommend this book to anyone who likes living natureally...Published 27 days ago by J. Hamel