Wild Fermentation Book Review
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz wasn’t exactly what I was expecting when I bought it. I picked it up looking for a few new ideas for putting up things from the garden, but ended up coming away with a new appreciation for lacto-fermentation and the human spirit (not exactly easy to find in one book). Mr. Katz is living with full blown AIDS, he lets the reader know this early on in the book, and he relates anecdotes about his journey with his sickness and his love for all things fermented. He paints a compelling picture of fermentation as one of mankind’s oldest forms of food preservation and one of it’s healthiest. He makes the case for the many beneficial micro-organisms that are present in fermented foods. He also gets mad props from me for living in Tennesse in an off-grid community. This book was a pleasant surprise for me as I thought I was getting a how-to book but also ended up getting a good story also. By the end I felt an attachment for Mr. Katz and was happy to find that he is still living and fermenting like mad! If you have an interest in learning a bit more about pickling, fermenting, or making yogurt or cheese this is a book for you.
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