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Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation
     

Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation

4.2 13
by Sandor Ellix Katz
 

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A classic 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. 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

Overview

A classic 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. 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?

Editorial Reviews

From the Publisher
"GENIUS! Americans are suffering from yucky guts and this book teaches us how to fix ‘em … simple and basic!" –Joli Forbes, Bamboo Family Magazine

"This book marries food preparation and politics. What this is, gloriously and wonderfully so, is an instruction/cook book that very clearly tells you how to ferment and pickle every famous fermented and pickled food, from kimchi to miso to sauerkraut to capers. And like the fermented beverages that are not covered in this book (other than Ethiopian honey wine) this is intoxicating and addictive! Highly recommended for anyone with curiosity, tastebuds and patience." -Roctober Magazine

Praise for Sandor Ellix Katz's other works on fermentation:
“In the spirit of the great reformers and artists, Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food, and to the process of life itself.” – Sally Fallon, author of the nutrition and cookbook Nourishing Traditions

“A unique cookbook for gardeners…This book will appeal to those interested in world food traditions, the history of human nutrition, and the “whys” of good food and good health.” – The Washington Post

Wild Fermentation will serve as a training manual for thousands of culinary Harry Potters, working their magic in the tranquil atmosphere of sacred kitchens.” – Wise Traditions

“…the avant-garden prophet of fermented foods….” – Acres USA

“…informative, thought-provoking and nothing less than inspiring…Wild Fermentation does not scare off readers with technicalities; it does everything it can to invite readers to begin fermenting on their own. And it succeeds.” – In Good Tilth

Product Details

ISBN-13:
9781621061175
Publisher:
Microcosm Publishing
Publication date:
11/29/2014
Series:
DIY
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
64
Sales rank:
345,318
File size:
2 MB

Meet the Author

Sandor Ellix Katz considers himself a fermentation revivalist. He has written several award-winning books and taught hundreds of workshops around the world empowering people to create their own fermented foods. The New York Times calls him “one of the unlikely rock stars of the American food scene.”

Customer Reviews

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Most Helpful Customer Reviews

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Wild Fermentation 4.2 out of 5 based on 0 ratings. 13 reviews.
Janae_March More than 1 year ago
Everything is very easy to understand. There are more recipes than I expected, and most of them useful! Sandor's writing style makes me feel like a good friend is sharing recipes with me. Casual, comfortable, never overwhelming nor over simplified. The pace of the information is very easy, there isn't so much thrown out at once that it's difficult to digest it all, nor is there a lot of boring information to "skim over". His style makes it so easy to see that it's not a difficult thing, and anyone can give it a try. He is realistic about materials, never expecting anyone to purchase any elaborate equipment and making multiple equipment suggestions when possible. What I love the most about this book is the very strong emphasis on trying without fear. What's the worst that can happen? It won't turn out, you will have to throw it away and try again. Not the end of the world! The first batch of sauerkraut my teenage daughter and I made was so amazing! The second batch ended up in the trash. I might have been discouraged by that failure on my second attempt, but Sandor's wonderful outlook on failure reminded me it's no big deal. Stuff happens. I will be trying so many more of these recipes, time and space (and my toddlers) permitting. Not only is this healthy, especially for people with IBS and other digestive issues, but self sufficient. I like being able to provide for myself and my family, and not having to relay on grocery stores for everything.
Guest More than 1 year ago
Katz has written a socially-concious, informative, fun guide to fermenting basically anything. Not only do all of his recipies actually work, but reading Wild Fermentation-- which has supplied me with incredible saurkraut, pickles, honey wine, sourdough bread, and much more-- is like reading the biography of a close friend. Part cook-book, part save-the-planet-and-save-ourselves guide, this book gives anyone who's interested a wonderful treat.
Guest More than 1 year ago
This book is a rare gem. It contains all of the practical experience needed to ferment your own foods and beverages. Yogurt, kefir, country wine, T'ej, hooch, and much much more. It is all in here. Fermentation is such a fun hobby. This book is for the germo-phobe as well. Mircobes are our friends, not our enemies.
Anonymous More than 1 year ago
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Anonymous More than 1 year ago
I bought this book to learn more about a process that I knew little about. I love this book. It not only explains , but also inspires. I recommend this book to all who are interested in fermentation. I have already tried some of his concoctions, and i just love this book, plain and simple.
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PoppysPal More than 1 year ago
Easy read, good instructions, very informative with good recipes!
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