- Paperback: 320 pages
- Publisher: Chelsea Green Publishing; 2 edition (Aug. 19 2016)
- Language: English
- ISBN-10: 1603586288
- ISBN-13: 978-1603586283
- Product Dimensions: 17.8 x 2.6 x 25.4 cm
- Shipping Weight: 726 g
- Average Customer Review: 64 customer reviews
- Amazon Bestsellers Rank: #18,084 in Books (See Top 100 in Books)
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition Paperback – Aug 19 2016
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About the Author
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Newsweek called Wild Fermentation "the fermenting Bible," and The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com.
From the Publisher
'The Johnny Appleseed of Fermentation.'
- Michael Pollan.
(See page 74 for complete process)
A Tennessee neighbor of mine, Nancy Ramsay, spent many years living in Korea and told me about fruit kimchi. My method is improvisational, based on her description. The sweet fruit contrasts beautifully with the spicy and sour kimchi flavors, and makes for a surprising and bold taste sensation. If you ferment it for too long, the sweetness of the fruit all turns into acidity and you lose the dramatic contrast.
- 1 pound/500 grams napa cabbage, daikon radish, and/or other vegetables
- Sea salt
- 1 Tablespoon rice flour (optional)
- 2–4 Tablespoons (or more!) gochugaru, Korean chili powder, and/or fresh or dried chilies
- 1 Bunch scallions or 1 onion or leek or a few shallots (or more!)
- 3–4 Cloves garlic (or more!)
- 2 Tablespoons (or more!) fresh-grated gingerroot
- Juice of 1 lemon
- 1 Pound/500 grams fruit such as berries and/ or plums, pears, grapes, pineapple
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So I purchased a Ohio Stoneware 2 gallonCrock in MidnightBlue and 5 or 6 heads of cabbage and set off to make sauerkraut. I've always loved sauerkraut, even as a little kid. I sliced up the cabbage, mixed it with salt and caraway seed and packed it into the crock. There is a recipe in the book for basic sauerkraut and how much salt to use. The natural juices from the cabbage were released, just as he said. I put a plate over the cabbage in the crock and weighted it down to keep it submerged, then put a lid on the crock. Checking it each day was so interesting the first time. At first it got sort of fizzy and then started getting sour. By Day 8 it tasted wonderfully sour and crunchy and I paced get into mason jars and put it in the refrigerator to keep it from fermenting even more. I've made another batch since and let it ferment a couple of weeks and it was even more sour. For someone with a "sour tooth" as well as a sweet one, it was amazing.
I've also done a batch of Kombucha and have another one brewing. I grew my own scoby from about a third of a bottle of a commercial product along with black tea and sugar and water. The taste was amazing! I've also got some lemons preserving (They take longer) and some wine that is becoming vinegar. And I have a whole list of other things I want to try. I have Sandor Katz to thank for the inspiration. I'm so glad I bought this book!
My only annoyance was the frequent reference by the author to being queer, living in a queer community, and building "our house together at the end of Sex Change Ridge, about a quarte-mile through the woods from "downtown" Short Mountain". I'm very happy for you - but exactly what does this have to do with fermentation?
Despite this, the book is such a good resource I still give it 5 stars.
Really, this is a must-have if you're interested in fermentation, and even if you're not, this might change your mind. You can make all sorts of tasty drinks, condiments, breads, and meals, mostly on the cheap, and all having excellent health-giving properties.
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