[GET] Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods - Sandor Ellix Katz

[NonConformer]

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

This is highly recommended. So many benefits of cultured foods, especially kombucha. - Non Conformer

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 flavours 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.




"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 American Library Association.

"This is the only cookbook that I know of that you will read from cover
to cover. It is not the dry "do this in this order" kind of book, it
walks with you on your culinary endevors like your mom or grandma would,
telling you stories along the way, including the secrets that make not
just sourdough bread, but unforgettable sourdough bread.

Sandor doesn't just tell us, he shows us, how to be self-sufficient about
making and storing food (with little need for a stove or a
refrigerator): making sourdough, cheese, miso, making tempeh, making
wine, beer and, it seems, almost every other fermented food made the
world over. And he gives you a list of resources where you can order
the most mundane and exotic of starter cultures and even seaweed from
our own Atlantic coast.

And your concept of "self" will never be the same again. He shows us how to
reclaim and restore a part of ourselves that has protected us like the ozone
layer protects the earth: the world of microbes in and around us, the protective
cloak of the microecology that is meant to be a part of us like our skin.
Fermented foods restore a health balance like no probiotics and vitamins can.
Happy reading, happy fermenting, happy eating!"

"I love this book! I've tried a few of the recipes and just love the
results! I can't believe none of the "back to nature" type books and
publications I read talk about the simple and healthful ways of
preserving food through fermentation!

Sandor does a fantastic job of taking the mystery and careful measuring out of
fermentation. Most of the recipes I've read for fermentation say you must follow
the recipe exactly or risk food poisoning. I'd rather play around with the recipes, so
this is just perfect for me! I'm also impressed with his research into traditional recipes.

I just read that kimchi may cure Avian Flu, and the recipe in this book is a fantastic
hit here! We use it as salad dressing with some sesame oil!"

"To refer to this as a 'cookbook' is disingenuous; it's a book about life
and living foods! Having first read through a 20-ish page xeroxed copy
of Katz' guide to fermented foods, I welcomed the increased breadth and
volume covered in this published edition. I especially appreciate the
cited references, although some works are relied on too heavily and
there is a relative dearth of scientific citations. That said, there are
some and the critique is balanced by the realization that Western
science and nutrition have not been overly interested in such topics. A
friend with Krohn's disease is hopeful it will help him to find foods he
can more easily digest. Katz' book is an unconventional guide to
storing foods with methods proven useful over centuries of
preservation....and years in his own kitchen. It's detailed, thought
provoking and contains a host of colorful characters worth reading about
all on their own."



Password requests will be ignored. Been answered a thousand times already. Search the forum or read the TOP of the freebie section.

Get It:

Magic Button :

Code:

http://mir.cr/1DWOZD56

Don't just hit and run. Show some love hit the add reputation link, make mirrors, post a comment, kick the dog or something:

[scanvenger]

Sandor Katz interviewed by Mercola about fermentation

[scanvenger]

Found another video of him, and will be reading his book this weekend...

[NonConformer]

http://www.culturesforhealth.com has some pretty good info as well as good culture packs.
Makes it a lot easier.

[FreshAir]

(06-21-2016 05:30 AM)NonConformer Wrote:  http://www.culturesforhealth.com has some pretty good info as well as good culture packs.
Makes it a lot easier.

Much appreciated! Please enjoy the reps.

[rocky12]

At $8 for a little packet in the market, I decided it's time to learn how to make tempeh. As I typed in the search I made a little bet with myself ... "I bet NonConformer has shared something."

And I won the bet :=)

Also discovered that a few years ago I downloaded the "Cultured" book you shared, so I'l re-read that one. Thank you for providing so much important life-information, as well as good marketing and business advice.

[NonConformer]

(03-30-2018 12:04 PM)rocky12 Wrote:  At $8 for a little packet in the market, I decided it's time to learn how to make tempeh. As I typed in the search I made a little bet with myself ... "I bet NonConformer has shared something."

And I won the bet :=)

Also discovered that a few years ago I downloaded the "Cultured" book you shared, so I'l re-read that one. Thank you for providing so much important life-information, as well as good marketing and business advice.

Go check out cultures for health's youtube chan, she has a lot of fermenting videos.

There's also a huge wild fermenting facebook group that's really active with all kinds of shared recipes and tips. Just search under groups and you'll find it.

- NC

[PassiveQueen]

Thanks for sharing! I just bought some organic cabbage today to make some sauerkraut!
I look forward to reading the book and learning more about cultured foods.
Reps added!
PQ :)