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Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle) Paperback – Sep 30 2010

5 out of 5 stars 3 customer reviews

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Product Details

  • Paperback: 208 pages
  • Publisher: Chelsea Green Publishing; 1 Pck Pap/ edition (Sept. 30 2010)
  • Language: English
  • ISBN-10: 1603583017
  • ISBN-13: 978-1603583015
  • Product Dimensions: 17.8 x 1.3 x 25.4 cm
  • Shipping Weight: 454 g
  • Average Customer Review: 5.0 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #207,810 in Books (See Top 100 in Books)
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Product Description

From the Author

"I have been fermenting foods and drinks for a decade. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and I want to share what I have learned."--Sandor Ellix Katz

About the Author

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him “one of the unlikely rock stars of the American food scene.” The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website

Customer Reviews

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Top Customer Reviews

Format: Paperback Verified Purchase
My first attempt at fermenting vegetables, after reading Nourishing Traditions, didn't go well. I became anxious about mold. This book gave me the confidence to try agin and even get experimental. Now I am happily fermenting many things and enjoying the happy fizzy lively tummy yumminess that comes from eating fermented food. This is a delicious way to detox your body and boost your digestion. I loved all the anecdotal stories and history tidbits too. I also bought the DVD which does help if you are a visual person. There are many recipes on the internet but this book covers most of the fermented foods you might ever want to make: vegetables, fruits, milk products, beans, grains, fish, its all in there. Even if you don't ever make them it is interesting to know you can and that if you came by these food somewhere you might want to try them. It was also interesting that most of the foods we love are cultured (fermented, aged, brined, etc) in ways that are not that different. This book will lead you to new tastes and new ways to get healthy. It is fun and easy too.
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Format: Paperback Verified Purchase
I refer to this book alot. I've read many other titles on fermentation (I work at a library) but this one I own.
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Format: Paperback Verified Purchase
Awsome book for tasty ferments ;)
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Most Helpful Customer Reviews on (beta) HASH(0xa57037b0) out of 5 stars 8 reviews
30 of 30 people found the following review helpful
HASH(0xa710fee8) out of 5 stars DVD leaves much to be desired Sept. 14 2012
By E. Hanna - Published on
Format: Paperback Verified Purchase
If you want to know how wonderful of a book Wild Fermentation is, I'd direct you to the reviews of the non-DVD-bundled version of this product. Clearly, the text is well written, engaging, and supremely useful. The DVD, unfortunately, does not live up to this standard.

I decided to purchase the DVD bundle version of this product in the hopes that the DVD would provide me with a trustworthy video of easy to follow steps for making sauerkraut, kim chi, and etc, as fermentation feels to me like one of those things that's extremely easy to do correctly, but also extremely easy to do incorrectly (too much salt, not enough water, improper weight, improper vessel, etc). Unfortunately, the DVD does not provide this information. Rather, the DVD is simply a recording of a lecture Sandor Katz gave to a small group of adults lasting for about an hour and a half. Of this time, I'd estimate that about 80 minutes of talking was dedicated to stories about the origins of fermentation, and Katz's own thoughts on why fermentation is vitally essential to human health. The remaining 10 minutes were dedicated to actually explaining how to ferment vegetables.

This 10 minutes of instruction was not linear, meaning that he'd provide 2 minutes of instruction, then 25 minutes of surrounding mythology, then another 4 minutes of instruction, then another 30 minutes of his personal beliefs on food, and so on. This, somewhat obviously, made the experience of trying to learn how to ferment vegetables from this video a very frustrating experience. He also didn't go through all the steps of making his kraut during the video. The cabbage and other ingredients were already cut, and seemed to have been pre-tenderized which is something Katz expressed as being important, but didn't really explain how to do it or for how long. He never explained, "this is when you add your salt", nor did he explain (at least very clearly anyway) whether you add water to your concoction, or if the water naturally leeches out of the vegetables. As someone who has worked at a health food store for several years and has already heard of the ills of our food system about a million times over, it was frustrating to watch. All I wanted was a video stating, "first do this, then do this, then do this, then put a lid on it, and then leave it on the counter and you're done." This could have been covered in 6 minutes of non-edited footage, I would imagine. But it wasn't. That was disappointing for me.

If you're thinking of getting the book, please do so. It's an excellent book. But skip out on the DVD, while Katz's monologues are interesting if you've never heard them before, it brings almost nothing concrete to the table in terms of practical instructions for fermenting your own foods.
21 of 23 people found the following review helpful
HASH(0xa711118c) out of 5 stars Start a revolution March 17 2011
By Benjamin Teitelbaum - Published on
Format: Paperback Verified Purchase
What you didn't know is that many of the so called "science experiments" in your refrigerator are edible and good for you. What you didn't know is that you can make your own probiotics. What you didn't know is that you can preserve food without sterilizing, using sugar, or canning, and increase it's nutritional value. What you didn't know is that many of the foods that used to be made with healthy bacteria are now made with vinegar and it ain't the same. What you didn't know is that when you eat these foods you are populating your gut microbiome which is priming your immune system, specifically your mucosal immunity- so you reduce your chances and severity of urinary tract infections and respiratory illness. i didn't know it either. Everything I said is a fact, and I have the research studies to prove it. Further You start a movement of self reliance by creating your own foods. I am now making honey wine- that is delicious, and a little while ago I thought it was a science experiment. Like Kimchee? make your own. This book is a pleasure to read, avant garde, and common sense at the same time. Nothing less than a food revolution has been started in my home town by this book. now we have Probiotic Potlucks! Get this book, you won't be sorry. And get it with teh video. It is exhaustive and answers many how to questions by demonstrations you can see. I made spicy sauerkraut with goji berries. It's now in my fridge this past month and still quite good and tasty, and healthy and safe. Wild fermentation is the art of cultivating the bacteria that are in your local environment, and making conditions right so that they ferment and change your food, rather than the putrefying organisms which will spoil it. And it's easy! Just submerge your vegetable in water,add a little salt, and the lactobacilli bacteria will do the rest. Yum!
12 of 15 people found the following review helpful
HASH(0xa7111144) out of 5 stars Excellent Book Oct. 21 2010
By Luz V Ruiz - Published on
Format: Paperback
I have read both of Frement's books. This one is by far the best!!!! He covers the topic of fermentation in a clear, easy to follow way that is more like reading a story than a cook book. He covers everything from bread and wine to traditional foods around the world. It's a fabulous reference book!
HASH(0xa71116cc) out of 5 stars Excellent book on fermenting foods! Jan. 19 2013
By Shirley B - Published on
Format: Paperback Verified Purchase
This book give step by step, how to do it, to ferment about anything eatable or drinkable. It is truly excellent and beyond helpful. I did not get much out of the DVD. It basically presented his philosophy and how to make kraut. I did not like the DVD. It was not helpful to me as I am well versed in the why of fermentation. if you don't know the basics, maybe the DVD would be helpful, maybe. But the book gets 5 stars.
HASH(0xa7111498) out of 5 stars Sandor is awesome! Oct. 8 2012
By sgtempleton - Published on
Format: Paperback Verified Purchase
The book and DVD arrived timely. I have enjoyed it thoroughly and have already started making sauerkraut. Sandor is highly knowledgeable and explains things so well that even I can understand and make use of the knowledge. I am so glad that I decided to purchase his book.