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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods | Sandor Ellix Katz
4 posts | 4 read | 2 to read
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. "Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production." The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home. The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.
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Tamra
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My new food adventure! Aren‘t these colors fabulous?! 🤩

emz711 Perfect flower pairing 4y
Tamra @emz711 I immediately thought of them when I saw the color. 🌞 Such a wonderful contrast to our winters. 4y
Tanisha_A Yesss. Vibrancy galore 4y
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Cathythoughts They are fabulous ✨✨✨✨ 4y
SamAnne Great book. And what he has to say in the introduction is amazing. I also HIGHLY recommend googling the New Yorker profile of Katz from a few years ago. It was amazing. I planning to make some kraut today in fact! 4y
CarolynM Beautiful 😍 A friend of mine is very keen on making fermented foods. She gave me some of her kefir recently - it was delicious! I'll have to ask her if she has this book. 4y
55 likes6 comments
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Leftcoastzen
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#boundtogetherjune #wild I made a recipe from this book.kimchi and it turned out well.

OriginalCyn620 📚👍🏻📚 4y
36 likes1 comment
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lalatiburona
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Learning some new skills just in case shit really starts hitting the fan...

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tracyrowanreads
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Wild Fermentation just dropped from the library, which is timely because I just started several ferments including these two jars of filmjölk. One is plain, and the other is chocolate-flavored. I used the last of my Midnight Moo on it so I hope the experiment pans out!