Wild Fermentation

Bread Cheese Wine Beer Coffee Chocolate Most people consume fermented foods and drinks every day For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi Wild Fermentation The Flavor, Nutrition, and Craft of Live Culture Foods is the first cookbook to widely explore the culinary magic of fermentation Fermentation has been an important journey of discovery for me, writes author Sandor Ellix Katz I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production The flavors of fermentation are compelling and complex, quite literally alive This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes some familiar, others exotic that are easy to make at home.The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles bean ferments including miso, tempeh, dosas, and idli dairy ferments including yogurt, kefir, and basic cheesemaking as well as vegan alternatives sourdough bread making other grain fermentations from Cherokee, African, Japanese, and Russian traditions extremely simple wine and beer making as well as cider , mead , and champagne making techniques and vinegar making With nearly 100 recipes, this is the most comprehensive and wide ranging fermentation cookbook ever published. Free Download Wild Fermentation [ by ] Sandor Ellix Katz [ Kindle ePUB or eBook ] – kino-fada.fr Began reading circa 2010, reviewed in September 2014When I told an inlaw I had been making my own sauerkraut, she told me a story When she was little her mother had made sauerkraut and tried to get the family to eat it, but no one except her the mother would touch it And she ended up in the hospital with food poisoning.I ve been eating it since January and have lived to tell about it.This isn t the familiar tossing veggies with vinegar and salt that you refrigerate right away This is fermen Began reading circa 2010, reviewed in September 2014When I told an inlaw I had been making my own sauerkraut, she told me a story When she was little her mother had made sauerkraut and tried to get the family to eat it, but no one except her the mother would touch it And she ended up in the hospital with food poisoning.I ve been eating it since January and have lived to tell about it.This isn t the familiar tossing veggies with vinegar and salt that you refrigerate right away This is fermenting vegetables under brine while they sit on the counter But people have all kinds of fears that make us think we have to have everything commercially preserved and cooked to death Consumers of the world, throw off your fears I can t remember when I read about this book, but I think it was around 2008 or 2009 As cookbooks will, it sat around for months read, years until I finally re...I went looking for a sauerkraut recipe and found Wild Fermentation, a radical faerie s treatise on harnessing nature s microscopic beasties in preserving food Ever wonder how to make your own miso or tempeh, kefir or yogurt, mead or sourdough Pickles, hominy, kombucha Injera like you get at Ethiopian restaurants A snap This freewheeling book is an inspiration from start to finish The author is HIV positive and considers lactofermented foods an essential part of his selfcare regimen After I went loo...A self avowed fermentation fetishist, Katz travels around the country giving lectures and demonstrations, spreading the gospel of sauerkraut, dill pickles, and all foods transformed and ennobled by bacteria His two books Wild Fermentation and The Revolution Will Not Be Microwaved have become manifestos and how to manuals for a generation of underground food activists, and he s at work on a third, definitive volume.In Wild Fermentation Sandor Katz, or Sandorkraut as he is nicknamed, brings A self avowed fermentation fetishist, Katz travels around the country giving lectures and demonstrations, spreading the gospel of sauerkraut, dill pickles, and all foods transformed and ennobled by bacteria His two books Wild Fermentation and The Revolution Will Not Be Microwaved have become manifestos and how to manuals for a generation of underground food activists, and he s at work on a third, definitive volume.In Wild Fermentation Sandor Katz, or Sandorkraut as he is nicknamed, brings fermentation out from the moldering cupboards of pungent Northern Eastern European cuisine to present it as the edgiest of today s food thin...Sandor covers all the fermentation you could want to know about, from soy to kraut veggies to beer and wine It s an amusing read, including the history of different foods and tales from his experiences living in a community here in Tennessee I liked his reasoning that we as a society try much too hard to get away from bacteria and bad buggies He embraces asymbiotic relationship with our environments, allowing natural yeasts to leaven our bread and give character to other foods Every Sandor covers all the fermentation you could want to know about, from soy to kraut veggies to beer and wine It s an amusing read, including the history of different foods and tales from his experiences living in a community here in Tennessee I liked his reasoning that we as a society try much too hard to get away from bacteria and bad buggies He embraces asymbiotic relationship with our environments, allowing natural yeasts to leaven our bread and give character to other foods Every place has its own di...I realized while reading that this was a reread for me I enjoyed it, and I got some good ideas about how to begin fermenting again Sometimes his hippiness is a little much For instance, I don t especially need to hear a story about how some radishes came to him in a dream But other than that, the recipes are great and the arguments for incorporatingfermented foods compelling I wish ...Inspiring readand I have two things fermenting away in the kitchen as I type.Naturally, i m not through with this book it is an extensive collection of fermentation processes that you experiment with one at a time At this point, i have made sauerkraut, sourdough, kimchi, kombucha, hard cider, pickles, beet kvass, vinegar, and sprouted grains bread There is so much here I have hardly touched the wines, beers and meads yet Truth be told, Katz is a pioneer He is humble and simple and aims to show anyone who tries this immaculately simple forgotten science It is beaut Naturally, i m not through with this book it is an extensive collection of fermentation processes that you experiment with one at a time At this point, i have made sauerkraut, sourdough, kimchi, ko...Wild Fermentation had been living in my home for a little while, since Nick started getting into brewing beer and making fruit scrap vinegar projects I ve assisted with, but never taken the lead on I was inspired to pick up the book and read it through after reading and getting pretty obsessed with a recent NYT article by Michael Pollan, Some of My Best Friends are Germs In the article, Pollan makes a pretty convincing case for increasing the diversity of microbacteria in our guts throu Wild Fermentatio...This book it great The author has such a nice style and the book is the perfect balance of informative and accessible It has a lot of detailed, practical advice to get you started on your own fermenting adventures plus just enough history and relevant discussion of the problems with the way we eat to get you really thinking The author is obviously passionate about making and eating fermented foods and I appreciate that Too many alternative food health books really turn me off with their an This book it great The author has such a nice style and the book is the perfect balance of informative and accessible It has a lot of detailed, practical advice to get you started on your own fermenting adventures plus just enough history and relevant discussion of the ...The book has tons of great easy recipes I have made a few things already, with plans to go into theadvanced ones The commentary that flows around the recipes is sometimes insightful, but can be a little too new age y and made me sometimes skip some of the small rants Overall, I highly ...

• English
• 14 December 2017
Sandor Ellix Katz
• Paperback
• 187 pages
• 1931498237
• Sandor Ellix Katz
• Wild Fermentation