Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation
by Sandor Ellix Katz Author
Fermented foods are great for your health, and this book is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Beer? Yogurt? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi and other tasty, briny treats.
This was the original zine written by Sandor Ellix Katz before he went on to become an international fermenting superstar. Even in its new, beautifully-photographed hardcover format, it's still his most accessible, basic, and pocket-sized guide!
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Comments & Reviews
"We live in an age of kombucha, kimchi and gut-healing probiotic yogurts, and author and fermentation evangelist Sandor Katz is the consummate guide. Follow his lead, and get your funk on."
"Full of excellent fermentation recipes, all very clearly explained and accompanied with good quality full color photography."
"...covers a myriad of fermentation recipes from brine pickles to cider vinegar, kimchi and loads more."
"...features clear, step-by-step instructions and full-color photography on virtually every other page. Highly recommended!"
"En este pequeño libro vamos a poder encontrar interesantes recetas para adentrarnos en el mundo de los fermentados, de una manera muy fácil y didáctica."
[Translated from Spanish] "In this little book we will be able to find interesting recipes to get into the world of fermented, in a very easy and didactic [sic] way."
"...best-selling author and fermentation evangelist Sandor Katz is the consummate guide. Follow his lead, and get your funk on. "
A "must-have little book."
"invites readers into Katz’s kitchen to try some extra-funky homemade yogurt and fresh-baked sourdough—and to learn the theory, practice, art, and magic of fermentation. Don’t be surprised if you get hooked."
“Johnny Appleseed of Fermentation”
"[I]t reminds us to put a little faith back into the process of fermentation...ultimately, Wild Fermentation is a reminder that fermentation is good for us. Not only good for us, but necessary."
GENIUS! Americans are suffering from yucky guts and this book teaches us how to fix ‘em … simple and basic!
-Joli Forbes, Bamboo Family Magazine
This book marries food preparation and politics. What this is, gloriously and wonderfully so, is an instruction/cook book that very clearly tells you how to ferment and pickle every famous fermented and pickled food, from kimchi to miso to sauerkraut to capers. And like the fermented beverages that are not covered in this book (other than Ethiopian honey wine) this is intoxicating and addictive! Highly recommended for anyone with curiosity, tastebuds and patience.
A way of connecting their different methods in order to understand why fermentation is a Good Thing, and why there should be more of it. The recipes here are starter ones, broad in scope, easy to do, just to get you going.
"While you might not be enthusiastic about the smell of or process involved in making your own sauerkraut, there are plenty of options offered in this zine that are sure to tempt your creative culinary hands. After all, it’s rewarding to be able to easily make enjoyable foods from scratch while saving a few dollars in the process. So go ahead and buy or borrow a copy of this zine, and the even more extensive book, and create some delicious food that’ll have both your mouth and your digestive system singing a happy tune."
I got this for my husband w/o knowing much about it, but it's turned out to be really useful! I didn't know much about the author.. but I stumbled upon this article on the book version of Wild Fermentation.
This is a wonderful cookzine, I'm so glad I got it, lots of great recipes and instructions for all sorts of cultured foods.