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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition Paperback – August 19, 2016
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From the Publisher
'The Johnny Appleseed of Fermentation.'
- Michael Pollan.
(See page 74 for complete process)
A Tennessee neighbor of mine, Nancy Ramsay, spent many years living in Korea and told me about fruit kimchi. My method is improvisational, based on her description. The sweet fruit contrasts beautifully with the spicy and sour kimchi flavors, and makes for a surprising and bold taste sensation. If you ferment it for too long, the sweetness of the fruit all turns into acidity and you lose the dramatic contrast.
- 1 pound/500 grams napa cabbage, daikon radish, and/or other vegetables
- Sea salt
- 1 Tablespoon rice flour (optional)
- 2–4 Tablespoons (or more!) gochugaru, Korean chili powder, and/or fresh or dried chilies
- 1 Bunch scallions or 1 onion or leek or a few shallots (or more!)
- 3–4 Cloves garlic (or more!)
- 2 Tablespoons (or more!) fresh-grated gingerroot
- Juice of 1 lemon
- 1 Pound/500 grams fruit such as berries and/ or plums, pears, grapes, pineapple
About the Author
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Newsweek called Wild Fermentation "the fermenting Bible," and The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com.
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Wild Fermentation has two features that stand out to me as especially valuable:
First, I did enjoy Katz's philosophical musings in regard to food, politics, death, and human existence in general. Although he is definitely thinking and writing from a very particular perspective, his tone is conciliatory and he remains focused on the potential of food as a unifying social force rather than going off on a tangent of blaming or demonizing folks with different experiences and/or perspectives. I think this demonstrates a degree of good will and rhetorical restraint that is badly needed in our increasingly polarized culture.
Second, the suggested reading sections at the end of each chapter are extremely helpful. These have led me to a wealth of knowledge in the particular genres of fermentation that I became interested while reading this book. With such a dizzying number of books available on every type of fermentation, these suggestions have helped to pinpoint which ones are especially worth checking out.