wild and free
Jun. 4th, 2008 04:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snugglekittyI have just finished the fabulous, fascinating book Wild Fermentation by Sandor Ellix Katz, thanks to an excellent recommendation from ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
katjamama. What do cheese, miso, beer, sauerkraut, and sourdough bread have in common? They are all fermented foods. With a few simple tools, raw ingredients, and a bit of luck, you can make your own! This is a great general beginner's guide to the wild world of fermentation, with simple, easy-to-follow recipes for just about every fermented food or beverage you could hope to make. There are also several chapters on fermentation and health, the food industry, composting, and other related topics.
"My advice is to reject the culture of expertise. Do not be afraid. Do not allow yourself to be intimidated. Remember that all fermentation processes predate the technology that has made it possible for them to be made more complicated. Fermentation does not require specialized equipment. Not even a thermometer is necessary (although it can help). Fermentation is easy and exciting. Anyone can do it." p 28
If you are even slightly interested in how fermentation works, you must read this book. Seriously. It will have you pickling before you knew what hit you. This book has won five stars, because it has signficantly changed my outlook on food. Keep on rockin' the live cultures, Sandorkraut. Keep on rockin'.
I am planning to follow up this book with The Joy of Pickling, which seems to have more of a focus on fruits and veggies, which is what I'm most interested in.
katjamama. What do cheese, miso, beer, sauerkraut, and sourdough bread have in common? They are all fermented foods. With a few simple tools, raw ingredients, and a bit of luck, you can make your own! This is a great general beginner's guide to the wild world of fermentation, with simple, easy-to-follow recipes for just about every fermented food or beverage you could hope to make. There are also several chapters on fermentation and health, the food industry, composting, and other related topics."My advice is to reject the culture of expertise. Do not be afraid. Do not allow yourself to be intimidated. Remember that all fermentation processes predate the technology that has made it possible for them to be made more complicated. Fermentation does not require specialized equipment. Not even a thermometer is necessary (although it can help). Fermentation is easy and exciting. Anyone can do it." p 28
If you are even slightly interested in how fermentation works, you must read this book. Seriously. It will have you pickling before you knew what hit you. This book has won five stars, because it has signficantly changed my outlook on food. Keep on rockin' the live cultures, Sandorkraut. Keep on rockin'.
I am planning to follow up this book with The Joy of Pickling, which seems to have more of a focus on fruits and veggies, which is what I'm most interested in.