You are here
Wild Fermentation
$41.95 CAD |
For a people hungry for a reconnection to real food, and to the process of life itself, here’s a hands-on trip through the wild world of fermented and live-culture cuisine, vital foods on the leading edge of the “food as nutrition” movement.
Sandor Katz, whom Michael Pollan calls “the Johnny Appleseed of Fermentation,” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is 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, Wild Fermentation has 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. 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’s ever-deepening knowledge of global food traditions. 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.
Much more than a cookbook, it is a “cultural manifesto” that explores the history and politics of human nutrition. The book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes—some familiar, others exotic—that are easy to make at home, including vegetable krauts and kimchis; sourdough breads and pancakes; miso and tempeh; beers, wines, and meads; yogurt and cheeses.
The recipes provide a veritable smorgasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yogurt and cheese-making, complete with vegan alternatives.
These are the world foodcraft traditions our ancestors knew, and we can re-learn these ingenious ways of biological integrity. The science and art of fermentation is, in fact, the basis of human culture: without culturing, there is no culture.
“If you read it carefully, you will find a recipe for gentle social activism that will help you feel you can indeed do something to improve the state of the world.” —Annemarie Colbin, Food and Healing