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Wild Fermentation


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Book: Wild Fermentation  by Sandor Ellix Katz

(2003, 186 pages, softcover) - Get ready to take a whirlwind tour through the wild world of fermented and live-culture cuisine! Since the beginnings of human culture, we have been nourished by fermented food, relying on the magic of fermentation to preserve and enhance the flavor and health benefits of what we eat and drink. Fermented food is literally alive with the complex bacterial activity so necessary to life itself, not deadened or destroyed by industrial food processing.

Wild Fermentation is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition.

NOTE: Many of the recipes in this book contain sugar, dairy or other non-raw products. However, for those looking to make their own sauerkraut, kimchi, miso, seed cheese or other similar products, it is a valuable resource.

Write up used with permission from Nature's First Law 




 

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