Fermented foods are great for your health, and this book is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Beer? Yogurt? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi and other tasty, briny treats.This was the original zine written by Sandor Ellix Katz before he went on to become an international fermenting superstar. Even in its new, beautifully-photographed hardcover format, it's still his most accessible, basic, and pocket-sized guide!
Industry Reviews
"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
