Wild Fermentation and Fermentation Workshop with Sandor Ellix Katz: Set [Paperback]

Sandor Ellix Katz (Author)

Book Description

Publication Date: September 30, 2010

DVD AND BOOK SET:

In this exclusive package, experience a complete look at fermentation with both the DVD of one of Sandor Ellix Katz's popular workshops and a copy of Sandor Ellix Katz's Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, the first cookbook to widely explore the culinary magic of fermentation. This book provides readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home. With nearly 100 recipes, it is the most comprehensive and wide-ranging fermentation cookbook ever published.

Wild Fermentation-

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Fermentation Workshop with Sandor Katz-

Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.

Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.

This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:

• The history of fermentation and culturing
• Information about microorganisms and pre-digestion
• Demonstrations on making kefir and sauerkraut
• Tips on fermentation vessels and storage
• The truth about food safety (botulism, surface mold, and other fears de-mystified)

And more...

Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.

Editorial Reviews

About the Author

Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Live fermented foods are critically important to human health, and are central elements of many different culinary traditions.

Katz has taught more than 100 hands-on fermentation workshops around the U.S. and Australia. Through these workshops, Katz met many different food activists-varied in their specific projects but united by a passion to bring food back to earth-who inspired him to write The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements. For more information on his live workshops visit www.wildfermentation.com. Katz currently resides in Liberty, Tennessee.

Product Details

• Paperback: 208 pages
• Publisher: Chelsea Green Publishing; 1 Pap/DVD edition (September 30, 2010)
• Language: English
• ISBN-10: 1603583017
• ISBN-13: 978-1603583015
• Product Dimensions: 10 x 7.1 x 0.5 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #785,425 in Books (See Top 100 in Books)

Most Helpful Customer Reviews

20 of 22 people found the following review helpful

5.0 out of 5 stars Start a revolution March 17, 2011

By Benjamin Teitelbaum

Amazon Verified Purchase

What you didn't know is that many of the so called "science experiments" in your refrigerator are edible and good for you. What you didn't know is that you can make your own probiotics. What you didn't know is that you can preserve food without sterilizing, using sugar, or canning, and increase it's nutritional value. What you didn't know is that many of the foods that used to be made with healthy bacteria are now made with vinegar and it ain't the same. What you didn't know is that when you eat these foods you are populating your gut microbiome which is priming your immune system, specifically your mucosal immunity- so you reduce your chances and severity of urinary tract infections and respiratory illness. i didn't know it either. Everything I said is a fact, and I have the research studies to prove it. Further You start a movement of self reliance by creating your own foods. I am now making honey wine- that is delicious, and a little while ago I thought it was a science experiment. Like Kimchee? make your own. This book is a pleasure to read, avant garde, and common sense at the same time. Nothing less than a food revolution has been started in my home town by this book. now we have Probiotic Potlucks! Get this book, you won't be sorry. And get it with teh video. It is exhaustive and answers many how to questions by demonstrations you can see. I made spicy sauerkraut with goji berries. It's now in my fridge this past month and still quite good and tasty, and healthy and safe. Wild fermentation is the art of cultivating the bacteria that are in your local environment, and making conditions right so that they ferment and change your food, rather than the putrefying organisms which will spoil it. And it's easy! Just submerge your vegetable in water,add a little salt, and the lactobacilli bacteria will do the rest. Yum!

11 of 11 people found the following review helpful

2.0 out of 5 stars DVD leaves much to be desired September 14, 2012

By E. Hanna

Amazon Verified Purchase

If you want to know how wonderful of a book Wild Fermentation is, I'd direct you to the reviews of the non-DVD-bundled version of this product. Clearly, the text is well written, engaging, and supremely useful. The DVD, unfortunately, does not live up to this standard.

I decided to purchase the DVD bundle version of this product in the hopes that the DVD would provide me with a trustworthy video of easy to follow steps for making sauerkraut, kim chi, and etc, as fermentation feels to me like one of those things that's extremely easy to do correctly, but also extremely easy to do incorrectly (too much salt, not enough water, improper weight, improper vessel, etc). Unfortunately, the DVD does not provide this information. Rather, the DVD is simply a recording of a lecture Sandor Katz gave to a small group of adults lasting for about an hour and a half. Of this time, I'd estimate that about 80 minutes of talking was dedicated to stories about the origins of fermentation, and Katz's own thoughts on why fermentation is vitally essential to human health. The remaining 10 minutes were dedicated to actually explaining how to ferment vegetables.

This 10 minutes of instruction was not linear, meaning that he'd provide 2 minutes of instruction, then 25 minutes of surrounding mythology, then another 4 minutes of instruction, then another 30 minutes of his personal beliefs on food, and so on. This, somewhat obviously, made the experience of trying to learn how to ferment vegetables from this video a very frustrating experience. He also didn't go through all the steps of making his kraut during the video. The cabbage and other ingredients were already cut, and seemed to have been pre-tenderized which is something Katz expressed as being important, but didn't really explain how to do it or for how long. He never explained, "this is when you add your salt", nor did he explain (at least very clearly anyway) whether you add water to your concoction, or if the water naturally leeches out of the vegetables. As someone who has worked at a health food store for several years and has already heard of the ills of our food system about a million times over, it was frustrating to watch. All I wanted was a video stating, "first do this, then do this, then do this, then put a lid on it, and then leave it on the counter and you're done." This could have been covered in 6 minutes of non-edited footage, I would imagine. But it wasn't. That was disappointing for me.

If you're thinking of getting the book, please do so. It's an excellent book. But skip out on the DVD, while Katz's monologues are interesting if you've never heard them before, it brings almost nothing concrete to the table in terms of practical instructions for fermenting your own foods.

11 of 14 people found the following review helpful

4.0 out of 5 stars Excellent Book October 21, 2010

By Luz V Ruiz

I have read both of Frement's books. This one is by far the best!!!! He covers the topic of fermentation in a clear, easy to follow way that is more like reading a story than a cook book. He covers everything from bread and wine to traditional foods around the world. It's a fabulous reference book!