Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation

by Sandor Ellix Katz

A classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate—in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?

Genres: Food, Cookbooks, Nonfiction, Cooking, Health, Nutrition, Reference

65 pages, Kindle Edition

First published January 1, 2011

About the author

My name is Sandor Ellix Katz, and I am a fermentation revivalist.

Reviews

[Anna · Rating 4 out of 5]

I enjoyed this book, but I read the whole thing and made a batch of sauerkraut using one of the recipes, all in less than an hour. In retrospect, I think the review that recommended I get Wild Fermentation by Sandor Katz as an easy intro to fermentation was actually thinking of his *other* book by that title (with a different subtitle and a co-author) that he published a couple of years later. It looks like the other edition is much expanded and probably more worth the price tag. Kinda confusing for the uninitiated....

[Alexander Pyles · Rating 5 out of 5]

A brilliant little book that needs to be on the shelf of every homestyle cook.

Katz does a wonderful job with breaking down what would seem to be difficult methods into very simple steps.

I also hadn't really thought of "fermenting" as a cultural temperament, so his nice note at the end was a lovely touch.

[Margaret Schlachter · Rating 5 out of 5]

Little reference book I got with the Art of Fermentation. I also own Wild Fermentation as well and all three are great to have around.

[Javene · Rating 5 out of 5]

I use Libby to read everything for free by renting audiobooks/Kindle books from my local library. I've just finished this and I need to have a physical copy. I've been having such romanticized daydreams of me holding this book (heavily annotated and dog-eared) in one hand while making beer and wine and sharing it with my friends, making the kind of kimchi I miss so very much having grown up in South Korea with ubiquitous access to fresh kimchi, making our own tempeh instead of buying the 2-layer plastic-wrapped ones from Publix, and leaning over a crock and stirring fermenting coconuts to make tuba, like my uncles in the Philippines used to do to get drunk on long boat trips. The book emphasizes being connected to locally, sustainably, and ethically produced food -- and in turn, connected to the different cultures (bacterial and human, hyuk!) that give rise to them. I'm a feminist for the 99% and have also worked in the field of microbiology for the past two years, so this dude has really just sunk his teeth into me with this book. I'm not gonna compost my own waste, though. No, thank you. I'm good.

[Marina Pacheco · Rating 5 out of 5]

This is a really short but fascinating booklet all about how to do your own fermentation. As far as I know the subject (and I know a lot more now) Katz covers pretty much everything you could ferment at home, from pickles to sourdough, miso to beer. I now feel fully able to go out and ferment. In fact I have already experimented with the Kimchi recipe and it was delicious. My next experiment will be Curtido. Aside from the fermentation you also get some background on the author and his life in a commune. I like his sensible, try it and see approach which makes fermentation a lot less intimidating. I also like the fact that he isn't advocating fermentation and fermented foods as the next miracle cure that will solve all your ills. I get uncomfortable with books, like juicing, or sprouting that claim wildly unlikely health outcomes. Katz is enthusiastic about the health benefits of fermentation without over hyping them.

[Duncan · Rating 5 out of 5]

Really great to own just as a fan of fermentation and a fan of Sandorkraut. If you are new to fermentation I'd recommend you buy the much expanded version of this (with the mostly pink cover) published by Chelsea Green - in this version the recipes can be quite vague, whereas in the other they are easier to follow for newbies.

[SuZanne · Rating 5 out of 5]

What a great, handy little book filled with simple recipes for how to ferment all kinds of things from cabbage to cucumbers to miso, and lots more. Definitely a book to keep on the shelf and use over and over. And my sauerkraut turned out lots better after following Sandor's recipe.

[Charlene · Rating 5 out of 5]

I loved this little book. I read the book cover to cover while I was on a trip. I have wanted to try making sourdough bread and now I am ready to try it. Instructions are easy to follow and you feel like you are learning from the author's personal experiences.

[Bess · Rating 4 out of 5]

This is a warm and friendly invitation to ferment some things. Perhaps a better and briefer introduction to fermentation than Art of Fermentation, nevertheless I preferred the comprehensive nature of the latter. Art of Fermentation fed my inner geek better.

[Aleksandra · Rating 4 out of 5]

An interesting and helpful, well-written guide for those interested in natural food.

[Laura Kivi · Rating 5 out of 5]

I received this book for free through Goodreads First Reads
This book is amazing!!! I love the recipes included and all the extra information provided!

[Josie · Rating 4 out of 5]

A handy pocket guide.

[Nina Rook · Rating 5 out of 5]

More of an aspirational book -- have actually done about two of the recipes, but look forward to more

[Judi · Rating 4 out of 5]

Fun start to learning fermentation methods.


Received long, long ago as a Goodreads giveaway

[Maria Magdalena · Rating 5 out of 5]

5.0/5

[Heywu · Rating 3 out of 5]

Yogurt and pickle recipes seem promising.

[San Diego Book Review · Rating 5 out of 5]

Reviewed by George Erdosh for San Diego Book Review

In these days of DIY’s, producing something relatively simple in your own kitchen instead of buying it in a market is often preferred by many home cooks. Thus this little booklet, "Basic Fermentation" by Sandor Ellix Katz is a welcome additions to kitchens of DIY cooks. Although small in size, the booklet is perfect for anyone attempting home fermentation—and as Katz clearly states it, fermentation is not hard and takes little kitchen skill.

You can read this entire review and others like it at San Diego Book Review.

[Weisser · Rating 4 out of 5]

Cheaply made but good recipes!