Wild Fermentation
The Flavor, Nutrition, and Craft of Live-Culture Foods
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Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
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Great book on the basics of fermentation. I'm going to start with sauerkraut, progress to Kim Chi, and amble towards mead.
Going to be a fun journey.
A broad array of fermented foods - some of which I had never considered making. I love this book's real world tone, witty insights, and simple recipes.
I really appreciate Katz's insistence that fermenting is not difficult. It is (almost) the most natural thing in the world. I have been making sauerkraut since before I ever heard if Katz's book, but was a bit nervous about branching out. He gave me permission to try anything and everything. Couple that brave example with some great information and interesting recipes/suggestions, and it makes for a worthwhile book.
