Chelsea Green Publishing

Wild Fermentation

Pages:187 pages
Book Art:Black and white illustrations, more than 90 recipes
Size: 7 x 10 inch
Publisher:Chelsea Green Publishing
Paperback: 9781931498234
Pub. Date September 01, 2003
eBook: 9781603580120
Pub. Date January 15, 2008

Wild Fermentation

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

By Sandor Ellix Katz
Foreword by Sally Fallon Morell

Availability: In Stock

Paperback

Available Date:
September 01, 2003

$25.00 $6.25

Availability: In Stock

eBook

Available Date:
January 15, 2008

$25.00 $12.50

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

REVIEWS AND PRAISE

"This immensely valuable book belongs in the kitchen of anyone interested in health, nutrition and wild cultures. It is a feast of fact, fun, and creativity by a modern wise wo-MAN."--Susun Weed, author of Healing Wise

"A nostalgic journey... this is a book that will fascinate and inspire food lovers."--Saul Zabar, owner of Zabar's, New York City's Most famous food market

"Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food."--Sally Fallon, author of Nourishing Traditions

Booklist-
Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control. The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Disconcerted by off-flavors and spoilage in beer, wine, and baked goods, early peoples learned to control microorganisms whose existence would not be demonstrated for centuries. But in that process of control, people lost some of the benefits of wild fermentation. Sandor Ellix Katz has experimented with Wild Fermentation, and his book explains to others how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. A gold mine for science-fair projects, Katz's work presents properly supervised young people ample opportunity to explore both the science and the art of fermented foods (alcoholic beverages excepted).

Mark Knoblauch

AWARDS

  • Winner - Nautilus Book Award, Gold Winner (Food/Cooking)

ABOUT THE AUTHOR

Sandor Ellix Katz

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Newsweek called Wild Fermentation "the fermenting Bible," and The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com

AUTHOR EVENTS

June 25, 2016

Sandor Katz at Hope and Main

691 Main Street, Warren, RI, 02885 | Sandor Ellix Katz
Sandor will be at Hope and Main on June 25th for a workshop and lecture. This event will run from 8:30 AM to 4:30 PM and costs $120. A light meal will be included for attendees!

See all Events by this Author

ALSO BY THIS AUTHOR

The Art of Fermentation

The Art of Fermentation

By Sandor Ellix Katz

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.

Available in: Hardcover, eBook

Read More

The Art of Fermentation

Sandor Ellix Katz, Michael Pollan

Hardcover $39.95

Fermentation Workshop with Sandor Katz (DVD)

Fermentation Workshop with Sandor Katz (DVD)

By Sandor Ellix Katz

Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.

Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:

  • The history of fermentation and culturing
  • Information about microorganisms and pre-digestion
  • Demonstrations on making kefir and sauerkraut
  • Tips on fermentation vessels and storage
  • The truth about food safety (botulism, surface mold, and other fears de-mystified)

And more...Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.

Available in: DVD

Read More

Fermentation Workshop with Sandor Katz (DVD)

Sandor Ellix Katz

DVD $34.95

Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle)

Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle)

By Sandor Ellix Katz

DVD AND BOOK SET:
In this exclusive package, experience a complete look at fermentation with both the DVD of one of Sandor Ellix Katz's popular workshops and a copy of Sandor Ellix Katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition, the first cookbook to widely explore the culinary magic of fermentation. This book provides readers with basic and delicious recipes—some familiar, others exotic—that are easy to make at home. With nearly 100 recipes, it is the most comprehensive and wide-ranging fermentation cookbook ever published.

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition is the first cookbook to widely explore the culinary magic of fermentation.

"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Fermentation Workshop with Sandor Katz

Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:

  • The history of fermentation and culturing
  • Information about microorganisms and pre-digestion
  • Demonstrations on making kefir and sauerkraut
  • Tips on fermentation vessels and storage
  • The truth about food safety (botulism, surface mold, and other fears de-mystified)

And more...Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.

Available in: Mixed media product

Read More

Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle)

Sandor Ellix Katz

Mixed media product $55.00

The Revolution Will Not Be Microwaved

The Revolution Will Not Be Microwaved

By Sandor Ellix Katz

An instant classic for a new generation of monkey-wrenching food activists. Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food. Most of us know almost nothing about how our food is grown or produced, where it comes from, and what health value it really has. It is food as pure corporate commodity. We all deserve much better than that.

In The Revolution Will Not Be Microwaved, author Sandor Ellix Katz (Wild Fermentation, Chelsea Green 2003) profiles grassroots activists who are taking on Big Food, creating meaningful alternatives, and challenging the way many Americans think about food. From community-supported local farmers, community gardeners, and seed saving activists, to underground distribution networks of contraband foods and food resources rescued from the waste stream, this book shows how ordinary people can resist the dominant system, revive community-based food production, and take direct responsibility for their own health and nutrition.

Available in: Paperback, eBook

Read More

The Revolution Will Not Be Microwaved

Sandor Ellix Katz

Paperback $20.00

AUTHOR VIDEOS

SANDORKRAUT Film Trailer

A short documentary about fermentation revivalist Sandor Katz. "Sandor Katz shows you why an act as practical as making your own sauerkraut represents nothing less than a way of engaging with the world."-Michael Pollan

Cooking Up a Story: The Art of Fermentation Sandor Katz Interview

Sandor Katz: Fermented Foods

Short Interview with Sandor Katz

Fermentation FAQ: Can I Get Botulism from Fermented Veggies?

Fermentation FAQ: Can I Get Botulism from Fermented Veggies?

FERMENT: Fermentation revivalist Sandor Ellix Katz

FERMENT: Fermentation revivalist Sandor Ellix Katz

Introduction to Fermentation with 'SandorKraut'

Fermenting Vegetables with Sandor Katz

Fermenting Vegetables with Sandor Katz

Fermentation Workshop with Sandor Ellix Katz

Sandor Katz on The Art of Fermentation at Cornell University

Sandor Katz on The Art of Fermentation at Cornell University

Sandor Katz at The Peregrine Book Company, Food Day 2012

Long Interview with Sandor Katz

YOU MAY ALSO LIKE

The Vegan Book of Permaculture

The Vegan Book of Permaculture

By Graham Burnett

How we eat is such a fundamental part of what we are; yet, in our present time-poor culture of prepackaged fast foods, food can become an expensive symptom of alienation and disempowerment. It doesn’t have to be this way! The Vegan Book of Permaculture gives us the tools and confidence to take responsibility for our lives and actions. Creating a good meal, either for ourselves or to share, taking time to prepare fresh, wholesome home- or locally grown ingredients with care and respect can be a deeply liberating experience. It is also a way of taking back some control from the advertising agencies and multinational corporations.

In this groundbreaking and original book, Graham demonstrates how understanding universal patterns and principles, and applying these to our own gardens and lives, can make a very real difference to both our personal lives and the health of our planet. This also isn’t so very different from the compassionate concern for "animals, people, and environment" of the vegan way.

Interspersed with an abundance of delicious, healthy, and wholesome exploitation-free recipes, Graham provides solutions-based approaches to nurturing personal effectiveness and health, eco-friendly living, home and garden design, veganic food growing, reforestation strategies, forest gardening, reconnection with wild nature, and community regeneration with plenty of practical ways to be well fed with not an animal dead! This is vegan living at its best.

Available in: Paperback

Read More

The Vegan Book of Permaculture

Graham Burnett

Paperback $24.95

Hidden Dangers in Kids' Meals (DVD)

Hidden Dangers in Kids' Meals (DVD)

By Jeffrey M. Smith and Gerald Caussade

School districts, supermarkets, and even whole countries have banned genetically engineered foods, fearing that they are not safe. Discover the evidence that confirm that these dangerous foods should never have been approved, and find out how to protect yourself, your family and the next generation.

Three videos in one: includes an interview with Jeffrey M. Smith, footage of scientists, and a look at the miraculous improvement in student behavior that accompanied a change in diet at a Wisconsin school. Also included is a lecture by Smith on "The Health Dangers of Genetically Engineered Foods and Their Cover-up."

Available in: DVD

Read More

Hidden Dangers in Kids' Meals (DVD)

Jeffrey M. Smith, Gerald Caussade

DVD $19.95

Seeds of Deception & GMO Trilogy (Book & DVD Bundle)

Seeds of Deception & GMO Trilogy (Book & DVD Bundle)

By Jeffrey M. Smith

Now Jeffrey M. Smith's best-selling book is paired with a new DVD and CD set that shows how genetically modified organisms (GMOs) put our health and environment at risk. This set will impact consumer perceptions and buying habits.

DVD 1: Unnatural Selection

This stunning, award-winning documentary by Bertram Verhaag and Gabriele Kröber reveals harsh consequences of genetic engineering on three continents. Vandana Shiva, Andrew Kimbrell, Percy Schmeiser and others, describe uncontrollable, self-replicating GM contamination, failed crops, farmer suicides, and new GM animals that threaten natural populations.

"Best Film," (CineEco, Portugal), "Best Long Production," (IEFF, Brazil), and "Best Journalistic Achievement," (IEFF, Germany).

"Meticulously researched, excellently photographed" -Ökomedia

 DVD 2: Hidden Dangers in Kids' Meals: Genetically Engineered Foods

Shocking research results, inadequate regulations and warnings from eminent scientists explain why GM foods are dangerous and should be removed from kids' meals. The dramatic story of how student behavior in a Wisconsin school was transformed with a healthy diet provides added motivation to make a change. It features Jeffrey Smith and more than a dozen scientists and experts. 

Audio CD: You're Eating WHAT?

Jeffrey Smith's riveting one-hour talk. 

Seeds of Deception

This is the top-rated, best selling book in the world on GM foods. Smith exposes the serious health dangers of genetically modified foods and the corporate cover-up. A fast-paced thriller of industry manipulation and political collusion, combined with lucid descriptions of genetic engineering and guidance on how to protect yourself and your family.

Available in: Mixed media product

Read More

Seeds of Deception & GMO Trilogy (Book & DVD Bundle)

Jeffrey M. Smith

Mixed media product $27.95

Scientists under Attack

Scientists under Attack

By Bertram Verhaag

When scientist Arpad Pusztai reported that genetically modified (GM) foods caused serious health problems in rats, he was a hero at his prestigious UK institute -- for two days. But after two phone calls (apparently) from the Prime Minister's office, he was fired, gagged, and mercilessly attacked. When UC Berkely professor Ignacio Chapela discovered GM corn contamination in Mexico, he too faced a firestorm of distortion and denial that left him struggling to salvage his career. Find out how the biotech industry "engineers" the truth and what they are trying to hide from you. By Bertram Verhaag, with bonus film: Monster Salmon.

Available in: DVD

Read More

Scientists under Attack

Bertram Verhaag

DVD $19.95