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Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation (DIY), by Sandor Ellix Katz
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This is the original beginner's guide to basic home fermentation of just about anything. Wild Fermentation is a great resource by one of the world's foremost experts on the topic, becoming an underground classic years before he rose to fame. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate—in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?
- Sales Rank: #78998 in Books
- Model: 17403201
- Published on: 2002-01-01
- Original language: English
- Number of items: 1
- Dimensions: 7.25" h x 5.75" w x .25" l, .15 pounds
- Binding: Paperback
- 64 pages
Review
"While you might not be enthusiastic about the smell of or process involved in making your own sauerkraut, there are plenty of options offered that are sure to tempt your creative culinary hands. After all, it s rewarding to be able to easily make enjoyable foods from scratch while saving a few dollars in the process. So go ahead and buy or borrow a copy of this zine, and the even more extensive book, and create some delicious food that ll have both your mouth and your digestive system singing a happy tune." --Epicurvegan
About the Author
Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called "the fermenting bible"--in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Most recently, with a decade more experience behind him, producing The Art of Fermentation gave him the opportunity to share a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).
Most helpful customer reviews
52 of 52 people found the following review helpful.
gotta love the stinky good for you stuff
By wrenchman
This is more of a thick pamphlet than a book but the information contained with in has been top notch so far. I have tried a few of the recipes and so far they have all worked out. Kimchi, krout, NY style sour garlic pickles all excellent results following the books instructions. The basics of fermentation are presented in a very clean and concise manor that I found easy to follow, it also lends it's self to experimentation. For a first fermenting book I don't think I could have done better especially for the price.
43 of 43 people found the following review helpful.
Like it! a good gift.
By V. E. Anthony
This small booklet is just about completely contained inside Sandor Katz's larger book on wild fermentation so you may not want both. But this one has the basics and is a very good place to start, and if you qualify for free shipping on your order, well worth it.
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
0 of 0 people found the following review helpful.
Wild Fermentation
By Liz H.
I really enjoyed reading this book and now I am excited to try some different fermented foods for the first time. I don't know if I am quite ready for homemade tempeh, but some yogurt will be nice. I also liked the extensive list of suppliers.
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