Wild Fermentation

Wild Fermentation

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

Book - 2003
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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.

Publisher: White River Junction : Chelsea Green, 2003
ISBN: 9781931498234
Branch Call Number: ANF 641.7 KATZ
Characteristics: 187 p. : ill. ; 26 cm


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Aug 02, 2017

As a beginning fermenter, I was looking for more of a "how to" book; this book has many excellent, creative recipes, but there is more social commentary than I anticipated. What I read of that was insightful and interesting.
This is an unusual subject for a book that is, in large part, about social change - but it works!
“Your life and my life and everyone’s lives and deaths are part of the endless biological cycle of life and death and fermentation. . . Embrace it.”

Mar 05, 2017

Absolutely love this book! Great success following the recipes. Fascinating stories.

VaughanPLMallory Nov 14, 2016

This is one of those life-changing books for anyone who has never tried to make their own fermented foods and beverages but wants to give it a try. The steps are incredibly easy to follow in this updated, full colour, version.

Jul 19, 2014

Raspberry vinegar...on the way!

Aug 08, 2013

Wonderful book!

I've added cheese and ginger beer to the sourdough starter in my "mad scientist" corner of the kitchen.

green_thumb Jul 18, 2011

Great book!


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Aug 02, 2017

“Your life and my life and everyone’s lives and deaths are part of the endless biological cycle of life and death and fermentation. . . Embrace it.”

Aug 02, 2017

Social change is another form of fermentation. Ideas ferment, as they spread and mutate and inspire movements for change.

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