Chelsea Green Publishing

Wild Fermentation

Pages:320 pages
Book Art:Full-color photographs and illustrations throughout
Size: 7 x 10 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603586283
Pub. Date August 19, 2016

Wild Fermentation

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

By Sandor Ellix Katz
Foreword by Sally Fallon Morell

Categories:
Food & Drink

Availability: In Stock

Paperback

Available Date:
August 19, 2016

$29.95 $22.46

The Book That Started the Fermentation Revolution

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times.

This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes—including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread—and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.

Praise for Sandor Ellix Katz and his books:

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, The 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

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

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

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The Art of Fermentation

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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

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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.

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Vaccines, Autoimmunity, and the Assault on Childhood

Vaccines, Autoimmunity, and the Assault on Childhood

By Thomas Cowan

Over the past 50 years, rates of chronic illness, learning disabilities, and allergies in children have exploded—1 in 6 children has a diagnosed learning disorder, 1 in 50 has autism, and 1 in 13 has severe food allergies. Instead of blaming genetics or increased awareness and diagnosis, author Thomas Cowan, MD, attributes these rising numbers to our current vaccination policy. In Vaccines, Auto-Immunity, and the Assault on Childhood, Cowan combines his years of experience as a medical practitioner with his research into the history and science of vaccines to show how childhood illnesses, which help children to develop a robust immune system, are now eschewed by conventional medicine in favor of an increasing array of vaccinations that do more harm than good.

Invoking philosopher Rudolph Steiner’s vision of vaccines as inspired by “spirits of darkness,” Cowan brings to light the various ways in which scientists and government officials work to promote a vaccine program that only increases suffering. Along the way he questions commonly held views of cell biology, the role of water in the body, and the spatial and spiritual components of autism. Additionally, he provides hope of recovery in the form of a nontoxic course of treatment for those suffering chronic inflammation and other averse immune responses to vaccines.

Cowan’s thoughtfully bold writing takes us on a journey into the history of illness, questioning the true origins of diseases such as polio, and asking important questions, such as: why did paralytic polio make a sudden appearance in the US in the years between 1916-1918? The answers lie far beyond what conventional medicine would have us believe.

Vaccines, Auto-Immunity, and the Assault on Childhood asks that we re-examine not only our modern health system but our relationship with the spiritual world. Only then will we find true health.

Available in: Hardcover

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Vaccines, Autoimmunity, and the Assault on Childhood

Thomas Cowan, Sally Fallon Morell

Hardcover $24.95

AUTHOR VIDEOS

People's Republic of Fermentation - Chili Bean Paste, At The Heart Of Flavor

We travel to Pixian to explore doubanjiang, fermented broad bean and chili paste. We learn how doubanjiang is made and how it is used in Sichuan cooking.

People's Republic of Fermentation - A Taste Of The Countryside

We travel into the mountains of Sichuan province outside Chengdu, where we encounter markets, more pickles, fresh and fermented tofu, foraging, slaughtering, and more.

People's Republic of Fermentation - Mrs. Ding's Pickles

Learning how to ferment vegetables, the Chinese way (pao-cai), from Mrs. Ding in Chengdu. We meet her in front of her apartment, when we stop to admire and photograph the sausages she has hanging there to cure, and she invites us in, sends us to the market with her husband, feeds us an elaborate feast, and then shows us some different ways she ferments vegetables.

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

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