If you’ve been seeking a gateway to fermentation, look no further. You’ve found it in the revised second edition of Wild Fermentation from Sandor Ellix Katz. Invigorated by his travels around the world, the self-described “fermentation revivalist” enlivens his classic title with a fresh, global perspective, brand new recipes, and full color photos throughout.
Since its publication in 2003, Wild Fermentation has introduced many of us to Katz’s joyful and demystifying approach to preparing and eating fermented foods. As the author demonstrates on nearly every page, you can easily ferment just about any food. Turn your kitchen into a food lab. Ferment your vegetables into sauerkraut, your milk into cheese or yogurt, your grains into sourdough bread. Katz offers clear, step-by-step instructions that will show you how.
In addition to his new recipes for Infinite Buckwheat Bread, Strawberry Kvass, and more, Katz was inspired by his travels to revisit some of the original recipes with thoughtful updates and refinements.
So whether you want to learn how to create healthy food for yourself or your family, discover incredible flavors and new preservation techniques, or simply find a great way to incorporate vital lactic acid* into your diet, there’s never been a better time to join the fermentation revolution.
Discover why this ancient approach to food has captured the imagination of the modern world. Get Wild Fermentation today. And don’t forget to check out Katz’s second offering, The Art of Fermentation, with a foreword by Michael Pollan.
*Editor’s Note: While Katz doesn’t delve into the nutritional effects of lacto-fermented foods, it is worth noting that the primary health benefit provided by these foods is their supply of lactic acid. Lactic acid creates the acidic environment that “good bacteria” within the gut thrive in and that “bad bacteria” such as E. coli and salmonella (and other microbes such as candida) cannot survive in. Lactic acid works by feeding the friendly yeast and bacteria that naturally populate the human intestinal tract. Collectively, these microorganisms are called intestinal flora. While aiding digestion is the main purpose of intestinal flora, they also protect the body by competing with harmful, opportunistic yeast and bacteria. An acidic bowel has also been shown to help prevent colon disease.
Amazon Reviews
“This is more than a 2nd edition, it’s like a whole new book! I love the design and the photos, and the content just seems so much easier and exciting to follow. A really inspiring, accessible book that will either get you started fermenting or keep you filling those crocks!”
—Cheesalady
“Wild Fermentation not only teaches how to ferment in different ways, it teaches why it all works. An excellent source for making foods that will help you along the way to better health.”
—Stephanie Mueller
“I bought this book because I wanted to start fermenting at home. Sandor explains the whole process behind fermentation, including the health benefits. The recipes are easy to follow, and he even has a website for more information and to answer questions. So far I’ve made the kimchi (excellent), sauerkraut (tasty), sour pickles (delicious), and apple cider vinegar (better than store-bought). I’ve had excellent results with everything I’ve made. Your kitchen will smell, but not in a bad way. If you want to experience slow food preparation and eat healthier, then buy this book.”
—Jonathan Weisbart
“This book was a real mind blower. I was taught that if any type of food was left out for more than 5 seconds, it should be thrown away. This book teaches how to preserve foods without a refrigerator in harmony with the microbes in our environment. I’ve read this book a few times and am still amazed by the content. Also, have made many of the recipes and they are delicious!”
—J.G.
“This book packs a lot of know-how and experience into a common sense recipe format for anyone interested in making fermented foods. I bought it for the mead and wine recipes, but soon discovered super simple recipes for all kinds of foods. My favorites so far (all easy)….kimchi, yogurt, fruit scrap vinegar, and farmer cheese. There’s a great section on making sourdough bread and pancakes; and if you’ve got the notion to make your own miso, there’s a whole chapter on bean fermentation. I gave a copy to my sister who was looking for ‘family fun’ projects for the summer. Also a great idea for home gardeners looking for new ways to preserve fruits & veggies.”
—Bernadette
Praise for the Books of Sandor Ellix Katz
“The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”
—Deborah Madison, author of Local Flavors
“Sandor Katz has proven himself to be the king of fermentation.”
—Sally Fallon Morell, President, Weston A. Price Foundation
“Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century.”
—Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land
“The fermenting bible.”
— Newsweek
“In a country almost clinically obsessed with sterilization, Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.”
— Grist
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