This book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes - some familiar, some exotic - that are easy to make at home. They include vegetable krauts and tempeh, beers, wines and meads, yoghurts and cheeses. The recipes provide a veritable smogasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yoghurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate.
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.
Reviews
"Wild Fermentation takes readers on a tour of fermented foods from around the globe--many of them delicacies available at Zabar's--and describes techniques for making them at home. For me the book was a nostalgic journey, reminding me of traditional foods I knew in my childhood, which are rarely found today. This is a book that will fascinate and inspire food lovers."- Saul Zabar
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Reviews
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i really related to this author's mentality and ofcourse i then found we had the same heritage. i learned some excellent alchemy and the book raised my awareness as to the compelling health giving properties of fermented foods. i now deliberately include them in my diet and my new fave is sauerkraut, boiled eggs, tuna in olive oil and cucumber yoghurt sald.. oooh yum.
Simple to understand, easy to follow - all different type of a cook book. Even better, the wake-up time book for people who think that they have no time for making real stuff. And I mean - Real Stuff. Living organisms to help us live healthier life at no extra costs. Yes, that is possible - at no extra costs. Just read it and give it a try. I started with yogurt and kefir, as I knew a few things from before - my family has not forgot traditional East European way of preserving the food. And I am going, chapter after chapter...
I love this book and have learnt so much about fermenting food, easy to read with great ideas but also enjoyed some of the history. Very practical, down to earth and simple. If you love Kraut and want to do it yourself it is easy and very satisying and this book is a great guide. I make ginger beer and a variety of fermented foods every week now.
Great book on how to ferment food for greater health and for extra flavour. If you like miso or yoghurt then you will probably like other fermented products. Is a must if you are looking to start fermenting. Easy and fun to read as well as being informative.
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