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. Strolling through a long list of book recommendations on amazon I came across Wild Fermentation by Sandor Katz. 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." Wild Fermentation is definitely what you should read first if you are serious about fermenting. Wild Fermentation vs Starter Cultures. Fermentation! Wild ferments can produce strange, even bizarre, aromas and flavours. Chelsea Green has just released an updated and revised edition of the book, which I was sent to review. 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. These recipes, in many cases, have existed for thousands of years. Lesson Content 0% Complete 0/7 Steps Intro. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Find helpful customer reviews and review ratings for Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Second Edition): The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition at Amazon.com. ... Be the first to write a review. This tiny little book was a brilliant revelation and an excellent way to introduce one to the concept of fermentation. Unlike Nina Planck (and Sally Fallon for that matter), Sandor Katz is totally lovable. this book is a love letter to the ecology that we live within and that exists within our bodies. How to Make Kimchi. The author is obviously passionate about making and eating fermented foods and I appreciate that! Review by Sally Fallon Those who enjoy making lacto-fermented foods will love Wild Fermentation . Chocolate. This is the book that will inspire every newbie to take up fermentation. This ensures safety and effectiveness of the natural probiotics in every batch. I think the title, Wild Fermentation, was aptly given. Read Carrie's awesome post on getting more fermented foods into your kids! Cheese. Sandor Katz has literally started a ‘fermentation revolution’ with his books. Find helpful customer reviews and review ratings for Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Second Edition) at Amazon.com. First of all, Goodreads has really jacked up the listing for this book. I receive a small commission at no cost to you when you make a purchase using my link. This is a rare book that you’d want to read cover to cover and savor every page of. Just a moment while we sign you in to your Goodreads account. All critical reviews › Tee Jay. Additionally, there are few, if any, colorful photos in the book-something readers would expect a cookbook to have. Wild fermentation removes some of the control winemakers have over the winemaking process. Chocolate. I found many, and so much more! Ever wonder how to make your own miso or tempeh, kefir or yogurt, mead or sourdough? The cumulative choices we make about food have profound implications. makes me want to shout out for help to build the laboratory/farm/co-operative/csa and be the change the mess that we have inherited from the lazy and cowardly, the bullies that hold us in thrall to greed and avarice, so desperately needs. Read 13 reviews from the world's largest community for readers. He passionately encourages us to rethink the way we cook today. Sandor Katz eating his wild fermentation and famous sauerkraut. Stop eating processed foods, urges Katz passionately, and we just might conquer these lifestyle diseases. 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 will definitely be buying this book! In the article, Pollan makes a pretty convincing case for increasing the diversity of microbacteria in our guts through a varied diet and by tempering our germ-phobia. Wild fermentation wines are a little richer on the flavour profile, so will generally pair well with food that is a little more subtle. "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. The author is certainly a character and I'll probably poison myself making cheese and sauerkraut, but such is life. run, don't walk. 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. It also talks about delicious fermented fish sauces, homemade cheeses, honey wines and probiotic fermented drinks. Review of Wild Fermentation I have been a fan of fermentation every since tasting my first beer at what was certainly an inappropriate age. 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. Many readers feel that the author tends to become a bit overly political in some areas. Later I found his first book, Wild Fermentation, which became my go-to source for all things fermented. There is so much here. But other than that, the recipes are great and the arguments for incorporating more fermented foods compelling. Even though the title simply says “Wild Fermentation”, this book tries to be much more than a simple fermentation guide / recipe book. Sandor Katz eating his wild fermentation and famous sauerkraut. Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. ), READ THIS BOOK! To see what your friends thought of this book, readers of Omnivore's Dilemma, Animal Vegetable Miracle, permaculturists, DIY folks, health nuts. Browse for more products in the same category as this item: Continuing Education Courses by Topic This review was first published in Funky Raw issue 17, but I have been making more recipes from it since then so have added a bit of an update at the end.. Sandor Katz has since become a well-known name in fermenting circles, teaching fermentation around the globe. The Timeline & The Microbes. 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! Find helpful customer reviews and review ratings for Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition at Amazon.com. These "wild" ciders, many believe, can represent the true character of their farms, exhibiting unique qualities from the region's microflora alongside the influence of the farm's soil and apples. That's turned off some Amazon 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 methods. Book Review of Wild Fermentation by Sandor Katz Hi, and a little wine readers! As Baudar writes, “Fermentation is an incredible tool if your quest is to create a cuisine unique to you and your environment.” It's an amusing read, including the history of different foods and tales from his experiences living in a community here in Tennessee. Bread. Read honest and unbiased product reviews from our users. It makes for a far more interesting read than a dry "add x to y and let sit z days" type of book! The best part is the author’s anecdotal take on each recipe and how he learned that makes it a far more interesting read than a dry ‘add x to y and let sit for z days’ kind of recipes. 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. Nonetheless, it is captivating and informative, if overwhelming in some places. 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. I enjoyed this book, but I read the whole thing and made a batch of sauerkraut using one of the recipes, all in less than an hour. For instance, I don't especially need to hear a story about how some radishes came to him in a dream. Welcome to the Wild Fermentation Portal Hot Off the Presses: Fermentation as Metaphor Fermentation makes foods more nutritious, as well as delicious. 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. A few require spores and the author provides resources on where those can be purchased. As Sally Fallon Morell, author of Nourishing Traditions®, puts it: ‘Sandor Katz has labored mightily to deliver this magnum opus to people who ar… Book Review: Wild Fermentation by Sandor Katz. Read honest and unbiased product reviews from our users. In the article, Pollan makes a pretty convincing case for increasing the diversity of microbacteria in our guts throu. To ensure clean and replicable fermentation, the wild yeasts are stunned using campden tablets (sulfates). It is also an eloquent meditation on impermanence, transition, and, ultimately, death acceptance. Review. Wow. Nostalgia ran strong as I read about making sauerkraut and yogurt--two of the fermented foods I grew up watching my grandma make. Overall, I think the recipes in Nourishing Traditions are more to my taste, but Katz had more theory. Chelsea Green has just released an updated and revised edition of the book, which I was sent to review. 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. About the author – Sandor Katz. Coffee. 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). I realized while reading that this was a reread for me. The original was published way back in 2003, and it was updated in 2016. This is definitely an activist book. We specialize in organic, probiotic-rich fermented foods including sauerkrauts, kimchis, salsas, and srirachas for improved gut health. Wild Fermentation – A Review. 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. ), and you're name isn't Pixie or Daffodil.) I wish there were more veggie recipes; I'm not that interested in making wine and beer and completely uninteres. And, yes, it’s naturally occurring… all around us, and within us. I have been fermenting since 1993. DIYers, home cooks, DFH-wannabes, microorganism lovers. Though consumer action can take many creative and powerful forms, we do not have to be reduced to the role of consumers selecting from seductive convenience items. I just happen to think the word wild means ‘crazy' instead of ‘living in a state of nature'. This book is an excellent resource, and I will likely purchase a copy when I'm ready to start fermenting. The author is obviously passionate about making and eating fermented foods and I appreciate that! I hope you enjoy reading it. "The Many Benefits of Fermented Foods" is the title of a chapter. Moderator: Christopher Weeks 36 Topics 97 Posts Last post by kasta on Fri Jul 10, 2020 1:12 pm He strongly and passionately asks readers to stop eating processed foods and turn to fermented foods instead to change their health and the world for the better. 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. Read the “Thumbs up” book review on Wild Fermentation from the Weston A. Fermentation, by either wild or industrial yeasts, has become synonymous with the battle between all that is natural, and the convenience and consistency of man-made machination. The author will be a bit out there for some, bu. Most people consume fermented foods and drinks every day. Find helpful customer reviews and review ratings for Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods at Amazon.com. This leaves the fermentation entirely up to the powers of nature! I wish there were more veggie recipes; I'm not that interested in making wine and beer and completely uninterested in baking bread or fermenting soy. Reading about a 'tea beast', which is a gelatinous glob of bacteria and yeasts, had my curiosity piqued! Industrial fermentation is what the rest of the wine-producing world does. 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. What an exciting book! Check it out if you're a handy type! By law (or just about), the first should be the recently revised edition of the 2003 classic Wild Fermentation by Sandor Katz. I found myself wanting to experience some of these timeless fermented foods. This book is an excellent resource for wild fermenting and I have returned to it time and again. This book was so interesting! 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. This book it great! In Wild Fermentation Sandor Katz, or Sandorkraut as he is nicknamed, bring 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. And this book is a great updated version that will inspire another generation of fermenters. 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. Sometimes his hippiness is a little much. Book review of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz Sandor Ellix Katz is something of a celebrity in the fermented foods world. Beer. Wild Fermentation Book Review. 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 more! He also has a habit of making ideological rants when talking about certain recipes and not everyone would agree with them. Resources on where Those can be purchased Benefits of fermented foods I grew up watching my make... Taste, but Katz had more theory incorporating more fermented foods including sauerkrauts, kimchis,,... With wild yeast allowing a cultured yeast to be more technical and anecdotal and it was updated in 2016 ”! 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