Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (2020)

Wild Fermentation The Flavor Nutrition and Craft of Live Culture Foods nd Edition The Book That Started the Fermentation RevolutionSandor Ellix Katz winner of a James Beard Award andNew York Timesbestselling author whomMichael Pollan callsthe Johnny Appleseed of Fermentation retu
  • Title: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
  • Author: Sandor Ellix Katz Sally Fallon Morell
  • ISBN: 9781603586283
  • Page: 285
  • Format: Paperback
  • The Book That Started the Fermentation RevolutionSandor Ellix Katz, winner of a James Beard Award andNew York Timesbestselling author, whomMichael Pollan callsthe Johnny Appleseed of Fermentation returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expandedwisdomfrom his travels around the world.This self described fermentatThe Book That Started the Fermentation RevolutionSandor Ellix Katz, winner of a James Beard Award andNew York Timesbestselling author, whomMichael Pollan callsthe Johnny Appleseed of Fermentation returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expandedwisdomfrom his travels around the world.This self described fermentation revivalistis perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition based food revolution.Since its publication in 2003, and aided by Katz s engaging and fervent workshop presentations, Wild Fermentationhas inspired people to turn their kitchens into food labs fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much In turn, they ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities Katz s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called one of the unlikely rock stars of the American food scene by TheNew York Times.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods It features many brand new recipes including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread and updates and refines original recipes reflecting the author sever deepening knowledge of global food traditions that has influenced four star chefs and home cooks alike For Katz, his gateway to fermentation was sauerkraut So open this book to find yours, and start a little food revolution right in your own kitchen.Praise for Sandor Ellix Katz and his booksThe Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship Deborah Madison, author of Local FlavorsSandor Katz has proven himself to be the king of fermentation Sally Fallon Morell, President, The Weston A Price FoundationSandor Katz has already awakened people to the diversity and deliciousness of fermented foods than any other single person has over the last century Gary Paul Nabhan, author of Growing Food in a Hotter, Drier LandThe fermenting bible NewsweekIn a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives Grist
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    One Reply to “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition”

    1. Began reading circa 2010, reviewed in September 2014When I told an inlaw I had been making my own sauerkraut, she told me a story When she was little her mother had made sauerkraut and tried to get the family to eat it, but no one except her the mother would touch it And she ended up in the hospital with food poisoning.I ve been eating it since January and have lived to tell about it.This isn t the familiar tossing veggies with vinegar and salt that you refrigerate right away This is fermenting [...]

    2. I went looking for a sauerkraut recipe and found Wild Fermentation, a radical faerie s treatise on harnessing nature s microscopic beasties in preserving food Ever wonder how to make your own miso or tempeh, kefir or yogurt, mead or sourdough Pickles, hominy, kombucha Injera like you get at Ethiopian restaurants A snap This freewheeling book is an inspiration from start to finish The author is HIV positive and considers lactofermented foods an essential part of his selfcare regimen After I close [...]

    3. A self avowed fermentation fetishist, Katz travels around the country giving lectures and demonstrations, spreading the gospel of sauerkraut, dill pickles, and all foods transformed and ennobled by bacteria His two books Wild Fermentation and The Revolution Will Not Be Microwaved have become manifestos and how to manuals for a generation of underground food activists, and he s at work on a third, definitive volume.In Wild Fermentation Sandor Katz, or Sandorkraut as he is nicknamed, brings fermen [...]

    4. Sandor covers all the fermentation you could want to know about, from soy to kraut veggies to beer and wine It s an amusing read, including the history of different foods and tales from his experiences living in a community here in Tennessee I liked his reasoning that we as a society try much too hard to get away from bacteria and bad buggies He embraces a symbiotic relationship with our environments, allowing natural yeasts to leaven our bread and give character to other foods Every place has [...]

    5. I realized while reading that this was a reread for me I enjoyed it, and I got some good ideas about how to begin fermenting again Sometimes his hippiness is a little much For instance, I don t especially need to hear a story about how some radishes came to him in a dream But other than that, the recipes are great and the arguments for incorporating fermented foods compelling I wish there were veggie recipes I m not that interested in making wine and beer and completely uninterested in baking [...]

    6. Naturally, i m not through with this book it is an extensive collection of fermentation processes that you experiment with one at a time At this point, i have made sauerkraut, sourdough, kimchi, kombucha, hard cider, pickles, beet kvass, vinegar, and sprouted grains bread There is so much here I have hardly touched the wines, beers and meads yet Truth be told, Katz is a pioneer He is humble and simple and aims to show anyone who tries this immaculately simple forgotten science It is beautiful to [...]

    7. Wild Fermentation had been living in my home for a little while, since Nick started getting into brewing beer and making fruit scrap vinegar projects I ve assisted with, but never taken the lead on I was inspired to pick up the book and read it through after reading and getting pretty obsessed with a recent NYT article by Michael Pollan, Some of My Best Friends are Germs In the article, Pollan makes a pretty convincing case for increasing the diversity of microbacteria in our guts through a vari [...]

    8. This book it great The author has such a nice style and the book is the perfect balance of informative and accessible It has a lot of detailed, practical advice to get you started on your own fermenting adventures plus just enough history and relevant discussion of the problems with the way we eat to get you really thinking The author is obviously passionate about making and eating fermented foods and I appreciate that Too many alternative food health books really turn me off with their angry to [...]

    9. The book has tons of great easy recipes I have made a few things already, with plans to go into the advanced ones The commentary that flows around the recipes is sometimes insightful, but can be a little too new age y and made me sometimes skip some of the small rants Overall, I highly recommend the book to anyone who wants to get a basic introduction into fermentation in all forms.

    10. Here s a book that I wasn t expecting to affect me in any way except to inspire me to make yogurt and WOW was I surprised to find so much Nostalgia ran strong as I read about making sauerkraut and yogurt two of the fermented foods I grew up watching my grandma make Along with many other foods I m familiar with beer, wine, cheese , Sandor Ellix Katz also shares a wealth of knowledge about fermented foods that are unfamiliar to me such as tempeh and kefir I have at least heard of those particular [...]

    11. I checked this out from the library at the same time as Katz s encyclopedia of fermentation, The Art of Fermentation An in Depth Exploration of Essential Concepts and Processes from Around the World of the two this is definitely the cookbook version and is the book I plan to buy.This is an excellent resource for fermenting as opposed to simple vinegar pickling foods with many recipes for foods and beverages, and with pithy discussions regarding various aspects of fermentation Katz s emphasis is [...]

    12. What an exciting book The idea of fermenting foods as a way of preserving them through anaerobic processes isn t new This book explains how you do it As a result of my reading through to the end, this evening I now have three glass jar rigged pots filled with the beginnings of fermented foods a sourdough starter with rye flour, a green purple cabbage sauerkraut, and some fermented oats that won t take as long as the other two for me to eat.I enjoyed how this book is written Accessible, and very [...]

    13. Wow This book was so interesting It covers all wild fermented foods, from Sauerkraut to Miso, Yogurt to sourdough, and all manner of alcoholic drinks I learned a lot about the fermentation process, why a little mold won t hurt you this point may take a while for my mind to digest , and how fermenting food brings out all of the food s nutrients in an extremely absorbent form that is very beneficial to consume Some of the recipes take only 24 hours, some take years The author is a gay man living w [...]

    14. This is probably the only cookbook that is interesting enough to read cover to cover and then keep a reference, rather than skim for interesting recipes and toss on the shelf as per usual In addition to historical and basic scientific inforation this book includes step by step instructions for fermenting jsut about everyhting, including sourkraut, kimchi, ethiopian t ej honey wine , home made cheese, and even fermented fish sauces It s amazing Check it out if you re a handy type

    15. Very informative The author is certainly a character and I ll probably poison myself making cheese and sauerkraut, but such is life.

    16. Yeah, but I d rather not die just yet was my only thought on making kraut for the first time Sure, the first batch smelled Amazing, but I still threw it out Better safe than sorry This book helps, a lot For any lingering resistance, I remind myself that the hospital isn t so far I kid This book is great, have fun

    17. Awesome resource for making your own fermented drinks and foods Sandor Katz is the master stories of his travels around the world to other cultures that culture also.

    18. wrote this for greenprophet I sat down to read Sandor Katz s Wild Fermentation The Flavor, Nutrition, and Craft of Live Culture Foods to help me along with my recreational pickling and fermenting skills.I was hoping to learn a bit about the how tos when making cheese, meads, bread and kimchi To my surprise and pleasure I found myself reading a cookbook plus a manifesto a guidebook to reclaiming our food supply and living a self sufficient lifestyle.An unconventional cookbook, a mission statement [...]

    19. First of all, has really jacked up the listing for this book This is for the book, Wild Fermentation A Do it Yourself Guide to Cutural Manipulation ISBN 978 1 934620 17 5 It s a 64 page booklet published by Microcosm Publishing, 2001 This listing is for this book book show 1 However, shows other editions of this book as this one book show 1 Two completely different books, as the latter is an expanded version of this booklet Additionally, if you go to Sandor Katz s author page on GR, this booklet [...]

    20. This book is an excellent resource, and I will likely purchase a copy when I m ready to start fermenting The author does a great job of explaining the process of fermentation, providing a brief and interesting history, and then explaining the recipes Most of them are quite simple and just require time and patience A few require spores and the author provides resources on where those can be purchased.My favorite part of this book is the author s critique of modern food production and how it ties [...]

    21. If there are better books out there about fermentation, I ll consider giving this book 3 stars instead of 4, but it seems to have taken the scene by storm and I ll admit I ve now got a to do list of foods I d like to ferment pickles, sauerkraut, sourdough, miso, tempeh, ginger beer, etc I was already making Kombucha and yogurt, but the educational aspect of the book really helps me put it all into perspective This is definitely an activist book The author will be a bit out there for some, but I [...]

    22. Fascinating I came across this book sort of by accident after making the pickled grapes inMolly Wizenberg s book, I was idly browsing the Web for refrigerator pickle recipes and kept coming across references to Katz and his book Silly me, I didn t really know the difference then between fermenting and vinegar pickling Even if you re not interested in making all or even any of the comestibles, each chapter is readable and engaging Given his own experience of living with a serious illness, Katz c [...]

    23. Great introduction to a variety of fermented foods such as pickles, bread, and exotic for american readers fare such as miso Katz covers a lot of ground He does deal frankly with his personal life and how that has influenced his study of fermentation and makes no bones about being a HIV individual That s turned off some reviewers, but I didn t find it intrusive this is not a cookbook, it s a methods book that explains the methods behind the fermentation and the authors journey in learning those [...]

    24. I checked this out from the library hoping to find a few good recipes I found many, and so much Sandorkraut s radical perspective on food justice and activism are inspiring, and the stories of his community and loved ones are really enjoyable and authentic I especially appreciated the chapter on death and how his fermentation journey has helped him make peace with it I will definitely be buying this book Also of note this book is very vegan friendly Many recipes use honey, but he says that agav [...]

    25. run, don t walk this book is a love letter to the ecology that we live within and that exists within our bodies probably the single best diy toolbox to fixing your diet, your health, and the life of this community we co exist in called terra firma his comments on death and decay in the final chapter are a wake up call to change the way we have monetized and commodified even the process of grieving and burial makes me want to shout out for help to build the laboratory farm co operative csa and be [...]

    26. This book is the bible of lacto fermentation enthusiasts, filled with easy and fantastic recipes It is also an eloquent meditation on impermanence, transition, and, ultimately, death acceptance My copy is tattered and dog eared since I refer to it regularly for recipes that have become staples in our home, new recipes to try out, and an occasional source of comfort and re centering when the tragedies of human existence overwhelm me Even if you aren t interested in making your own yogurt, sauerkr [...]

    27. I borrowed this from a friend intending to make photocopies of recipes By the first chapter I realized this is a book to have on handntary on politics, culture, health, plus factoids about random things I have a sneaking suspicion this book will answer my sourdough pancake woes, as well as provide some dang tasty crock pickles next summer I m only giving this book four stars because I have yet to make recipes stay tuned

    28. I really appreciate Katz s insistence that fermenting is not difficult It is almost the most natural thing in the world I have been making sauerkraut since before I ever heard if Katz s book, but was a bit nervous about branching out He gave me permission to try anything and everything Couple that brave example with some great information and interesting recipes suggestions, and it makes for a worthwhile book.

    29. Unlike Nina Planck and Sally Fallon for that matter , Sandor Katz is totally lovable Even if you never get brave enough to make his recipes, you ll totally wish you were his neighbor even though you aren t living in a happy hippie commune in the hills of Tennessee Kentucky , and you re name isn t Pixie or Daffodil I bought this after too many bouts of antibiotics, and it definitely upped my fermented food intake, and now, I ve actually started making the recipes.

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