Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Wild Fermentation

The Flavor, Nutrition, and Craft of Live-Culture Foods

2001 • 187 pages

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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.

March 7, 2022

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.

July 26, 2014
TempestuousWind
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December 7, 2014