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." Good read, interesting and informative. The book is written by author Sandor Katz, who having personally experienced the health benefits of cultured foods, became a true advocate of home-fermentation. The author is obviously passionate about making and eating fermented foods and I appreciate that! Sandor Katz, apart from writing these well researched books, has also conducted hundreds of fermentation workshops to educate people about this ancient art and science; process which he believes to be the very basis of existence of life on planet Earth. But other than that, the recipes are great and the arguments for incorporating more fermented foods compelling. I have hardly touched the wines, beers and meads yet. I keep two main books, or should I say encyclopedias, on fermentation on hand to refer to from time to time. I developed an interest in fermented foods a couple of years ago when I recalled that my mum used to make it when I was a kid. Sandor Ellix Katz has experimented with Wild Fermentation, and his book explains to others how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. Good cheese always matches good wine. Too many "alternative" food/health books really turn me off with their an. Sandor Ellix Katz (aka Sandorkraut) isn’t the first person to evangelize fermented foods, nor thankfully will Katz be the last (not in the least because he has created so many acolytes). 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. All critical reviews › Tee Jay. Read the “Thumbs up” book review on Wild Fermentation from the Weston A. Links to products may contain affiliate links. To use campden tablets, add one crushed tablet per gallon of cider and allow the mixture to sit for 24 -36 hours. This book explains how you do it. I’m here to spread that message, bring back the benefits of ancient nutrition to modern life, and show you all the latest cool ways to ferment and preserve food at home. Nostalgia ran strong as I read about making sauerkraut and yogurt--two of the fermented foods I grew up watching my grandma make. The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the Johnny Appleseed of Fermentation returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. Most of them are quite simple and just require time and patience. This is the best book I have come across for wild fermentation. We can merge appetite with activism and choose to involve ourselves in food as cocreators. gotta get some fermentation up in here. Find helpful customer reviews and review ratings for Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods at Amazon.com. Sandor Katz has literally started a ‘fermentation revolution’ with his books. It's an amusing read, including the history of different foods and tales from his experiences living in a community here in Tennessee. I have made a few things already, with plans to go into the more advanced ones. Review. I highly recommend the book, especially to those interested in making home-made fermented food. He describes the health benefits of eating live cultured foods, and as a longtime AIDS survivor, he makes a good case for the benefits of his recipes. In order to share the fermentation wisdom I had learned and demystify home fermentation, I wrote a book called Wild Fermentation, published in 2003 by Chelsea Green. Great introduction to a variety of fermented foods such as pickles, bread, and more exotic (for american readers) fare such as miso. The recipes and techniques described in the books are very interesting! Hi! Katz’s The Art of Fermentationtends to be more technical and anecdotal and it doesn’t really contain your usual step-by-step recipes. Wild Fermentation by Sandor Ellix Katz: A Book Review Wild Fermentation contains a wide range of recipes for making home-made fermented, cultured or probiotic foods. To use campden tablets, add one crushed tablet per gallon of cider and allow the mixture to sit for 24 -36 hours. 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. Beer. Mostly, I blog about suburban homesteading, fitness, local food, and daily adventures, but today I’m presenting a review for one of my new favorite books! Instead, the naturally present bacteria (microflora) takes over the process of fermentation. The layout of the book is also slightly boring and textbook-like. Though Sandor Katz isn't a scientist or a doctor, he makes a similar case in "Wild Fermentation," and, further, claims to have experienced numerous health benefits from a diet heavy in foods fermented with wild bacteria. Wild Fermentation inspired me to make my first hard cider with wild yeast many years ago. This ensures safety and effectiveness of the natural probiotics in every batch. Bread. Sandor Katz has literally started a ‘fermentation revolution’ with his books. 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. I checked this out from the library at the same time as Katz's encyclopedia of fermentation. Fermentation! This book is an excellent resource for wild fermenting and I have returned to it time and again. The Timeline & The Microbes. Wild Fermentation is the book for the novice fermentor. Wine. I highly recommend it. He believes that fermented food is what has kept him healthy for so long. Both books are by the same author – the guru of fermentation, as he is known-Sandor Ellix Katz. The book has tons of great easy recipes. Wild Fermentation is an excellent read with fascinating information about fermentation, nutrition and health which is brought together by the author's historical, cultural and personal narratives." Sandor believes that fermented, probiotic foods are the key to longevity and disease-free lives. Find helpful customer reviews and review ratings for Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Second Edition) at Amazon.com. Sandor Katz eating his wild fermentation and famous sauerkraut. Careful and detailed instructions for vegetable, legume, dairy, grain and beverage ferments, plus wonderful authentic recipes to use them in, make this book a must-have for all students of traditional foods. The original was published way back in 2003, and it was updated in 2016. Wild Fermentation Book Review. 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. Many modern diseases which United States battles today are actually unheard of in many communities and cultures across the world because of the way they eat. In retrospect, I think the review that recommended I get Wild Fermentation by Sandor Katz as an easy intro to fermentation was actually thinking of his *other* book by that title (with a different subtitle and a co-author) that he published a couple of years later. Through fermentation, Katz believes we can return to our roots and our culture and lead more holistic, more eco friendly and more sustainable lifestyles. I wish there were more veggie recipes; I'm not that interested in making wine and beer and completely uninteres. Sauerkrauts & Kimchi 7 Topics Available on January 19, 2021 10:00 am Expand. The campden tablets slow down or kill the wild yeast allowing a cultured yeast to be added and flourish. Much more than a cookbook, it is a "cultural manifesto" that … Read More…. I just happen to think the word wild means ‘crazy' instead of ‘living in a state of nature'. It is also an eloquent meditation on impermanence, transition, and, ultimately, death acceptance. Yes, you can ferment your food: Review of “Wild Fermentation” ... author Sandor Ellix Katz has created a little masterpiece with his book Wild Fermentation, The Flavor, Nutrition and Craft of Live-Culture Foods. Goodreads helps you keep track of books you want to read. I found many, and so much more! Wild fermentation removes some of the control winemakers have over the winemaking process. Disclosure: This post may contain affiliate links. ), READ THIS BOOK! Welcome back. Sometimes his hippiness is a little much. Ideas ferment, as they spread and mutate and inspire movements for change,” Sandor Katz. I had made some kimchi, sauerkraut, and pickles before I read Wild Fermentation, so I expected a next-level content as well - I was not disappointed. Book Review of Wild Fermentation by Sandor Katz Hi, and a little wine readers! In Wild Fermentation Sandor Katz, or Sandorkraut as he is nicknamed, bring Fermented food plays a huge role in the history of humankind, predating agriculture. 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. And, yes, it’s naturally occurring… all around us, and within us. See more ideas about Fermentation, Fermented foods, Fermenting. For instance, I don't especially need to hear a story about how some radishes came to him in a dream. The article on Wild Fermentation in the last issue of the Funky Raw magazine intrigued me so I went out and bought myself a copy of this book as recommended. 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. Here at MyFermentedFoods.com I blog about my journey and share my knowledge with you. Read Carrie's awesome post on getting more fermented foods into your kids! run, don't walk. Aids Survival, Community Living and The Magic of Culinary Cultures. By law (or just about), the first should be the recently revised edition of the 2003 classic Wild Fermentation by Sandor Katz. The DVD, unfortunately, does not live up to this standard. Learn why Nourishing Traditions author Sally Fallon Morell calls Wild Fermentation an “opus magnum to a population hungry for a reconnection to real food.” But fermentation has come a long way since this instant classic was first published in 2003. Just a moment while we sign you in to your Goodreads account. What an exciting book! makes me want to shout out for help to build the laboratory/farm/co-operative/csa an. July 4, 2017 July 5, 2017. In Wild Fermentation, you will find a wide range of recipes including sauerkraut, kimchi, kefir, yogurt, sourdough bread, miso, Ethiopian Injera bread and so on. Chocolate. Top critical review. Buying organic raw sauerkraut at a store can be expensive... when it is so easy to make yourself. 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." I enjoyed it, and I got some good ideas about how to begin fermenting again. It then goes through bacterial succession and wild fermentation for about three weeks. Nov 8, 2017 - Explore Rain Country Homestead's board "Wild Fermentation", followed by 516 people on Pinterest. Review of Wild Fermentation I have been a fan of fermentation every since tasting my first beer at what was certainly an inappropriate age. Very informative. I'm already an avid home bread baker, and we often have beer and vinegar wild-fermenting in our home, too, but reading "Wild Fermentation" has further inspired me not only to take on more, and more varied, DIY-food projects involving fermentation, but also to include more live-culture foods in my diet. He started with the Wild Fermentationwhich became a huge hit with people looking for scientific ways to ferment. ISBN 978-1-934620-17-5. To see what your friends thought of this book, readers of Omnivore's Dilemma, Animal Vegetable Miracle, permaculturists, DIY folks, health nuts. In this workshop, John demonstrates the basics of lacto-fermentation, wild yeast starters, and a step-by-step process to achieve unique, tasty, and healthful combinations from a variety of fruits. Careful and detailed instructions for vegetable, legume, dairy, grain and beverage ferments, plus wonderful authentic recipes to use them in, make this book a must-have for all students of traditional foods. Some of the recipes take only 24 hours, some take years. At this point, i have made sauerkraut, sourdough, kimchi, kombucha, hard cider, pickles, beet kvass, vinegar, and sprouted grains bread. I just happen to think the word wild means ‘crazy' instead of ‘living in a state of nature'. Read more. Book Review “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods” 2nd Edition by Sandor Ellix Katz He strongly believes that we need to change the way we think about food, and especially about friendly microbes – bacteria and fungi – that are the basis of life. About the author – Sandor Katz. MyFermentedFoods.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition, How to Second Ferment and Flavor Milk Kefir, How to Make Vegan Yogurt [Non Dairy Yogurt Recipe], Brine Calculator – Brine Salt to Water Ratio, 320 Pages - 08/19/2016 (Publication Date) - Chelsea Green Publishing (Publisher). 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. 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 have been fermenting since 1993. Katz’s The Art of Fermentation tends to be more technical and anecdotal and it doesn’t really contain your usual step-by-step recipes. He passionately encourages us to rethink the way we cook today. I was already making Kombucha and yogurt, but the educational aspect of the book really helps me put it all into perspective. I checked this out from the library hoping to find a few good recipes. As Baudar writes, “Fermentation is an incredible tool if your quest is to create a cuisine unique to you and your environment.” If you make a purchase after clicking a link, we may receive a commission. Cheese. This was and still is the best way to mass-produce large volumes of inexpensive wines. A few require spores and the author provides resources on where those can be purchased. Naturally, i'm not through with this book. A gold mine for For instance, I don't especially need to hear a story about how some radishes came to him in a dream. Katz covers a lot of ground. Topics Posts Last post; Fermentation Connection A place for fermentation enthusiasts to find others to connect with in real life. A snap! DIYers, home cooks, DFH-wannabes, microorganism lovers. I hope you enjoy reading it. Required fields are marked *, Hey, Gigi here. 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