Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
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- Create Date：2021-07-30 06:54:18
- Update Date：2025-09-06
- Status：finish
- Author：Sandor Ellix Katz
- ISBN：1603586288
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Summary
The Book That Started the Fermentation Revolution
Sandor Ellix Katz， winner of a James Beard Award andNew York Timesbestselling author， whomMichael Pollan callsthe Johnny Appleseed of Fermentation returns to the iconic book that started it all， but with a fresh perspective， renewed enthusiasm， and expandedwisdomfrom his travels around the world。This self-described fermentation revivalistis perhaps best known simply as Sandorkraut， which describes his joyful and demystifying approach to making and eating fermented foods， the health benefits of which have helped launch a nutrition-based food revolution。
Since its publication in 2003， and aided by Katz s engaging and fervent workshop presentations， Wild Fermentationhas inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut， milk into cheese or yogurt， grains into sourdough bread， and much more。 In turn， they ve traded batches， shared recipes， and joined thousands of others on a journey of creating healthy food for themselves， their families， and their communities。 Katz s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance， and has been called one of the unlikely rock stars of the American food scene by TheNew York Times。
This updated and revised edition， now with full color photos throughout， is sure to introduce a whole new generation to the flavors and health benefits of fermented foods。 It features many brand-new recipes including Strawberry Kvass， African Sorghum Beer， and Infinite Buckwheat Bread and updates and refines original recipes reflecting the author sever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike。 For Katz， his gateway to fermentation was sauerkraut。 So open this book to find yours， and start a little food revolution right in your own kitchen。
Praise for Sandor Ellix Katz and his books
The Art of Fermentation is an extraordinary book， and an impressive work of passion and scholarship。 Deborah Madison， author of Local Flavors
Sandor Katz has proven himself to be the king of fermentation。 Sally Fallon Morell， President， The Weston A。 Price Foundation
Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century。 Gary Paul Nabhan， author of Growing Food in a Hotter， Drier Land
The fermenting bible。 Newsweek
In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives。 Grist"
Sandor Ellix Katz， winner of a James Beard Award andNew York Timesbestselling author， whomMichael Pollan callsthe Johnny Appleseed of Fermentation returns to the iconic book that started it all， but with a fresh perspective， renewed enthusiasm， and expandedwisdomfrom his travels around the world。This self-described fermentation revivalistis perhaps best known simply as Sandorkraut， which describes his joyful and demystifying approach to making and eating fermented foods， the health benefits of which have helped launch a nutrition-based food revolution。
Since its publication in 2003， and aided by Katz s engaging and fervent workshop presentations， Wild Fermentationhas inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut， milk into cheese or yogurt， grains into sourdough bread， and much more。 In turn， they ve traded batches， shared recipes， and joined thousands of others on a journey of creating healthy food for themselves， their families， and their communities。 Katz s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance， and has been called one of the unlikely rock stars of the American food scene by TheNew York Times。
This updated and revised edition， now with full color photos throughout， is sure to introduce a whole new generation to the flavors and health benefits of fermented foods。 It features many brand-new recipes including Strawberry Kvass， African Sorghum Beer， and Infinite Buckwheat Bread and updates and refines original recipes reflecting the author sever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike。 For Katz， his gateway to fermentation was sauerkraut。 So open this book to find yours， and start a little food revolution right in your own kitchen。
Praise for Sandor Ellix Katz and his books
The Art of Fermentation is an extraordinary book， and an impressive work of passion and scholarship。 Deborah Madison， author of Local Flavors
Sandor Katz has proven himself to be the king of fermentation。 Sally Fallon Morell， President， The Weston A。 Price Foundation
Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century。 Gary Paul Nabhan， author of Growing Food in a Hotter， Drier Land
The fermenting bible。 Newsweek
In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives。 Grist"
Reviews
Ashani
，
Love this book ！ Thinking of adding this to my personal collection later。 This book itself brims with facts，historical stories（I enjoyed the Kefir story） and like healthy bacteria it just beautifully composed ！
Cortney Westhoff-O'Farrell
，
I love this book。 All the recipes are simple and many are fun to make and try simply because of the "old ways" aspect of creating， digestible food。 When I first started fermenting， I struggled and in emailing Sandor Ellix Katz， not only did he respond personally and quickly， he set my mind at ease and paved a road for a love of all things fermented。 I love this book。 All the recipes are simple and many are fun to make and try simply because of the "old ways" aspect of creating， digestible food。 When I first started fermenting， I struggled and in emailing Sandor Ellix Katz， not only did he respond personally and quickly， he set my mind at ease and paved a road for a love of all things fermented。 。。。more
Lukáš Horák
，
True fermentation bible， very legible written， with background stories and interesting facts about fermentation and cooking in general。
Clivemichael
，
Entertaining， informative and accessible。 An encouraging and inspiring journey through the many processes。
Larry
，
Great book to get started and remove any fears on fermenting。 Sandor is just a fun writer with amazing enthusiasm for his subject。 There are some real gems in here。
Andrea Leache
，
Libro sencillito， con recetas muy variadas de fermentos de todo el mundo， fáciles de hacer y con pocos ingredientes。 Lo leí hace años， pero alguna recetilla saqué que me gustó mucho， pues como siempre Sandor expresa con facilidad y sencillez las distintas recetas de fermentos， para que le quites el miedo a la fermentación y sea accesible。 Muy recomendado。
Meredith
，
I’ve really gotten into fermenting this year， largely because of coronavirus providing the time for it and because I was already into composting。 The chemist in me loves this shit。I enjoyed reading the different fermentation techniques and tips and the intros to the recipes in this book。 It is quite comprehensive and informative， and I enjoyed the loose， non-restrictive “try it and see” approach。 I’ll admit that I didn’t actually read all the recipes， because repetition， and I know where to find I’ve really gotten into fermenting this year， largely because of coronavirus providing the time for it and because I was already into composting。 The chemist in me loves this shit。I enjoyed reading the different fermentation techniques and tips and the intros to the recipes in this book。 It is quite comprehensive and informative， and I enjoyed the loose， non-restrictive “try it and see” approach。 I’ll admit that I didn’t actually read all the recipes， because repetition， and I know where to find them when and if I ever need them。I could have done without Sandor’s intermittent lectures on corporate greed， racism， transgenderism and genocide that kept popping up throughout the book like mushrooms on the lawn after a rainstorm。 Stuff like that tends to make me skim the text。 I appreciate that SEK feels deeply about these things （notice that I didn’t say “thinks deeply”。。。hippies seldom do）， and like most left-wing people he can’t resist reminding you that he’s left-wing， but in my opinion a cookbook isn’t the place for politics。 At least he’s not vegan。 。。。more
Martin Smrek
，
Perfect book for your first steps in understanding fermentation and starting your first ferments。 Before finishing the book， my current collection of ongoing fermentation projects has expanded with ginger beer， kombucha， and kishk， and I am already looking forward to wine， apple cider， vinegar， miso， tempeh and a couple of new breads。 I have even learned how to make the hooch in a prison cell！
Joseph Lee
，
I admit: I cruised through this just in time for my Book Club。 There were awesome recipes that I want to try like making my own koji; the miso-tahini sounds tantalizing！ If you are interested in starting your own fermentation experiments， I would recommend this。
Staphysagria
，
inspiring！ Thanks to this book and several you tube Videos I have mastered the art of making ginger beer and kimchi， and the taste difference is amazing！
Eric
，
For Katz， fermentation is far more than a fun culinary project with practical health benefits。 For him it's nearly religious。 This is far more than a list of recipes。 Katz shares some techniques and suggestions， but he mostly shares his worldview; even to the point of examining his own mortality。Fermentation， according to Katz， is a small act of rebellion against our over-industrialized， overly-sterile culture。 It's a reconnection with the earth through real food。 In fact， fermentation is an all For Katz， fermentation is far more than a fun culinary project with practical health benefits。 For him it's nearly religious。 This is far more than a list of recipes。 Katz shares some techniques and suggestions， but he mostly shares his worldview; even to the point of examining his own mortality。Fermentation， according to Katz， is a small act of rebellion against our over-industrialized， overly-sterile culture。 It's a reconnection with the earth through real food。 In fact， fermentation is an allegory for life， death and social change。 And， as someone who has recently discovered the great personal satisfaction that comes from doing things like this himself， I， for the most part， completely agree。 。。。more
Lenka Kubelová
，
Great book！
Trent Thompson
，
This was a helpful primer on fermented food and drink。 Sandor seems like a fun dude。
Becky
，
The information and writing are stellar， but the recipes are a bit too loose。 This gives leeway the reader to discover and try to intuit the bubbles and troubles on the counter， but ultimately leads the reader to find other experts （google） to figure out what's going on in their crocks。 The information and writing are stellar， but the recipes are a bit too loose。 This gives leeway the reader to discover and try to intuit the bubbles and troubles on the counter， but ultimately leads the reader to find other experts （google） to figure out what's going on in their crocks。 。。。more
A
，
What an auspicious book to have during the pandemic。 Fermented foods help to boost one's immune system， and the recipes within are brought to life by Sandor Ellix Katz's beautiful writing。 What an auspicious book to have during the pandemic。 Fermented foods help to boost one's immune system， and the recipes within are brought to life by Sandor Ellix Katz's beautiful writing。 。。。more
Celeste
，
Very informative resource on fermentation as well as a meditation on illness， queerness， community and how foodways impact our health， wellness， the earth and connections。
Ashlee
，
A friend brought me this book to read。 Like many others I started a sourdough starter during COVID。 I also started a ginger bug。 She though I might find the book interesting。 There are so many wonderful factoids and stories peppered through this book。 I already want to read it again。 It is written in a friendly， easy to read style and of course has recipes to try。 I will be buying this book for my own collection。
Margolcia
，
Mieszkam w kraju， w którym kiszonki od wieków wzbogacały mieszkańców w nowe smaki i zdrowotne właściwości。 Z przyjemnością poczytałam sobie o tym， jak to się robi w innych krajach。 Nabrałam też apetytu na wykorzystanie przepisu na miód pitny， prosty， smaczny i na pewno skuteczny。
Andy
，
This book get five stars for it's recipes and enthusiasm for fermentation and fermented foods。 And three stars for the large number of times something like "fermented foods are really good for you" without any kind of scientific evidence or citations。Spoiler: Who knew farmers cheese was can be made in an hour and doesn't necessarily have fermentation？ This book get five stars for it's recipes and enthusiasm for fermentation and fermented foods。 And three stars for the large number of times something like "fermented foods are really good for you" without any kind of scientific evidence or citations。Spoiler: Who knew farmers cheese was can be made in an hour and doesn't necessarily have fermentation？ 。。。more
Chris
，
Let it rot。
Diane
，
Well I bought it and will try the recipes。 There are good arguments for fermented foods - I likes lot of them - and I’m excited to find the line between fermented and rotten。 Wish me luck！
Jeff
，
This is a great introduction to fermentation。 The author is an interesting character and his personality really shows through in the writing。 At times I found this irritating， as his political views are quite different than mine， but mostly it is charming。 The advice on fermentation seems solid and I'm excited to try out some of the recipes in the book。 This is a great introduction to fermentation。 The author is an interesting character and his personality really shows through in the writing。 At times I found this irritating， as his political views are quite different than mine， but mostly it is charming。 The advice on fermentation seems solid and I'm excited to try out some of the recipes in the book。 。。。more
Dawn
，
Unique fermentables。
Tim LaSalvia
，
Outstanding。 Not only does Sandor Katz provide an overview of fermented foods， he also relates this to society， life， death and so much more。
Peter
，
Inspirational， makes me want to try out everything。The first experiments are started。
Patrycja
，
Wobec tej książki miałam w zasadzie jedno oczekiwanie - że wprowadzi mnie w świat bogatego procesu fermentacji， kiszenia przeróżnych warzyw na własną rękę w domowym zaciszu。 Patrząc na tytuł i czytając pochlebne recenzje uważam， że nie było to jakoś specjalnie wygórowane oczekiwanie。 Okazało się jednak， że chciałam zbyt wiele i zamiast przepisów na kiszone ogórki， pomidorki czy rzodkiewki otrzymałam kompletnie dla mnie nieprzydatne kompendium wiedzy dla mistrzów i fanatyków odżywiania produktami Wobec tej książki miałam w zasadzie jedno oczekiwanie - że wprowadzi mnie w świat bogatego procesu fermentacji， kiszenia przeróżnych warzyw na własną rękę w domowym zaciszu。 Patrząc na tytuł i czytając pochlebne recenzje uważam， że nie było to jakoś specjalnie wygórowane oczekiwanie。 Okazało się jednak， że chciałam zbyt wiele i zamiast przepisów na kiszone ogórki， pomidorki czy rzodkiewki otrzymałam kompletnie dla mnie nieprzydatne kompendium wiedzy dla mistrzów i fanatyków odżywiania produktami fermentowanymi。Wielu z podanych przepisów w ogóle bym się nie podjęła， nie tylko ze względu na słabą lub niemożliwą dostępność składników ale też trudność wykonania。 Kiszenie to ma być dla mnie łatwy i szybki dodatek do codziennego gotowania a nie coś， czemu muszę poświęcać dodatkową ilość czasu i sprawdzać czy wszystko aby na pewno idzie zgodnie z planem czy przepisem。 Zakładałam， że będzie to książka dla ludzi nie znających fermentacji， która ma ich zachęcić do zakasania rękawów i praktykowania tej sztuki。 A szczerze mówiąc gdybym nigdy nie znała smaku ogórka kiszonego czy kapusty， to przeczytanie tej książki nie zachęciłoby mnie do próbowania tego kuchennego procesu。 Oprócz porażki jeśli chodzi o treść samych porad， zawiedziona jestem też tą teoretyczną stroną książki。 Kilka pierwszych podrozdziałów zajmują dywagacje autora i usilne przekonywanie o tym， jakie to kiszonki są fantastyczne i ratują ludzkie zdrowie。 Zgoda， to bardzo ważny element diety （chociaż nie służą każdemu！） ale mam wrażenie że czytałam te same argumenty w kółko。 To co autor chciał przekazać spokojnie zmieściłoby się we wstępie。 Ktoś kto jest zainteresowany procesem fermentacji i sięgnie po tę książkę z własnego wyboru nie potrzebuje już więcej przekonywania， bo wie czego chce - brakuje mu tylko wiedzy jak się do tego zabrać a akurat ta pozycja nie jest pomocna w tym względzie。Jedynym plusem tej książki są ilustracje i piękne wydanie。 Jeśli przegląda się ją po prostu jak album to może faktycznie sprawić przyjemność， zdjęcia są ładne i swojskie， kiszonki wyglądają smakowicie （parokrotnie podczas czytania musiałam nadszarpnąć własną spiżarnię ;） ）。 Zachwyceni nią będą też ludzie znający kiszenie od podszewki， którzy poszukują zupełnie nowych inspiracji i wyzwań bo tradycyjne przepisy mają już w małym paluszku。 Ale to według mnie jedyni poprawni odbiorcy， niestety książki nie polecę bo srogo zawiodłam się na jej treści a bardzo zależało mi na takiej małej encyklopedii fermentacji na własny użytek。 Nie pozostaje mi nic innego jak nadal szukać odpowiedniej pozycji na ten temat。 。。。more
Tasia Hawk
，
Really helpful book for someone， like me， who is just learning about fermentation。
Logan Schofield
，
In a world where bacteria are eradicated in most processed food products at all costs， Sandor Katz explores the realm of fermented foods and the wide range of health benefits associated with the consumption of live culture products。 Many of the products we might consider as fermented or cultured today such as cheese， yogurt， or sauerkraut are ridded of their live cultures through pasteurization or canning。 Katz brings a very interesting perspective to the promotion of cultured and fermented food In a world where bacteria are eradicated in most processed food products at all costs， Sandor Katz explores the realm of fermented foods and the wide range of health benefits associated with the consumption of live culture products。 Many of the products we might consider as fermented or cultured today such as cheese， yogurt， or sauerkraut are ridded of their live cultures through pasteurization or canning。 Katz brings a very interesting perspective to the promotion of cultured and fermented foods as he was diagnosed with HIV before the emergence of effective methods to combat the disease。 Many people were left to their own accord trying to find ways to help their body fight the autoimmune disease， to which fermented foods seemed to be the answer。 From aiding the microbiome in your gut to supplying easy to digest macronutrients， the beneficial properties of hundreds of these fermented foods is only recently being looked at in any real capacity。 The part I found most interesting was that fermenting certain foods can completely alter the chemical structure of its contents from something toxic or indigestible to something completely edible。 A great example of this would be most all products made from soy beans， turning complex proteins into digestible amino acids， making up popular soy products such as soy sauce， miso， and tempeh。The book goes into detail about the cultural significance and history behind fermented food in order to better understand where the necessity came from。 Historically， easily spoiled foods were fermented to preserve and store food for longer periods of time。 Over time people began to realize the effects fermentation had on the taste of certain foods and grew accustom to the tart or soured taste of these dishes。 The book delves into a number of fermented products ranging from bread to vegetables to beer highlighting the chemical changes associated with each fermentation and the variation in taste from its original counterparts。This review only scratches the surface of the book and cannot do justice to the intense research and experimentation that Katz has done on the topic。 I 100% recommend this book to anyone with a desire for food science related writing as the in depth discussion into a seemingly small part of food science is quite interesting and opened my eyes to the potential that live cultured and fermented foods have。 。。。more
Mark
，