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

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    • Categories: Chutneys, pickles & relishes; Side dish; Cooking ahead; German; Vegan; Vegetarian
    • Ingredients: cabbage; sea salt
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    • Categories: Chutneys, pickles & relishes; Side dish; German; Vegan; Vegetarian
    • Ingredients: turnips
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    • Categories: Chutneys, pickles & relishes; Side dish; German; Vegan; Vegetarian
    • Ingredients: beets; caraway seeds
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    • Categories: Soups; East European; Vegan; Vegetarian
    • Ingredients: onions; carrots; potatoes; beets; caraway seeds
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    • Categories: Chutneys, pickles & relishes; Korean; Vegan; Vegetarian
    • Ingredients: Chinese cabbage; baby daikon radishes; carrots; onions; garlic; red peppers; ginger root
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    • Categories: Chutneys, pickles & relishes; Korean; Vegan; Vegetarian
    • Ingredients: daikon radishes; burdock root; turnips; Jerusalem artichokes; carrots; radishes; horseradish; ginger root; garlic; onions; red chiles
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    • Categories: Chutneys, pickles & relishes; Korean; Vegan; Vegetarian
    • Ingredients: pineapple; plums; pears; apples; grapes; cashew nuts; lemons; cilantro; jalapeño chiles; red chiles; leeks; garlic; fresh ginger
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: cucumbers; dill; garlic; grape leaves; cherry leaves; oak leaves; black peppercorns; horseradish leaves
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    • Ingredients: milkweed pods; garlic
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    • Categories: Chutneys, pickles & relishes; Japanese; Vegan; Vegetarian
    • Ingredients: wheat bran; kelp; miso; beer; ginger root; turnips; carrots; radishes; peas; beans of your choice; cucumbers
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    • Categories: Chutneys, pickles & relishes; Tibetan; Vegan; Vegetarian
    • Ingredients: greens of your choice
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    • Categories: Spice / herb blends & rubs; Japanese
    • Ingredients: dried beans; sea salt; miso
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    • Categories: Spice / herb blends & rubs; Japanese
    • Ingredients: dried beans; sea salt; koji rice
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    • Categories: Soups; Japanese; Vegan; Vegetarian
    • Ingredients: seaweed; mixed root vegetables; mushrooms; cabbage; tofu; garlic; scallions
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    • Categories: Dips, spreads & salsas; Japanese; Vegan; Vegetarian
    • Ingredients: miso; tahini; lemons
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    • Categories: Chutneys, pickles & relishes; Japanese; Vegan; Vegetarian
    • Ingredients: miso; mixed root vegetables; garlic
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    • Categories: Indonesian; Vegan; Vegetarian
    • Ingredients: soybeans; vinegar
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    • Categories: Indonesian; Vegan; Vegetarian
    • Ingredients: black-eyed peas; oat groats; kombu
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    • Categories: Main course; Side dish; Vegetarian
    • Ingredients: broccoli; baby daikon radishes; orange juice; honey; arrowroot powder; sesame oil; rice vinegar; wine; chile paste; tamari sauce; miso; ginger root; garlic; white pepper
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    • Categories: Sandwiches & burgers; Main course; Vegetarian
    • Ingredients: Thousand Island dressing; sauerkraut; Swiss cheese
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    • Ingredients: rice; lentils; yogurt; parsley; cilantro; ginger root
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    • Categories: Bread & rolls, savory; Indian
    • Ingredients: rice; lentils; yogurt; parsley; cilantro; ginger root
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    • Categories: Chutneys, pickles & relishes; Indian; Vegetarian
    • Ingredients: coconut; chickpeas; tamarind paste; ground cumin; coriander seeds; honey; mustard seeds; asafoetida powder; kefir
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    • Categories: How to...; Vegetarian
    • Ingredients: milk; yogurt
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Notes about this book

  • mjes on September 08, 2021

    Okroshka (kvass-based soup) (pg 165) - this recipe may also be made with pickle or sauerkraut brine. I made it with pickle brine. It is a vegetable soup -- potato, carrot, turnip, onion, apple, cucumber -- with mustard and herbs. I found the soup interesting but not to my taste. I would understand why others might be more enthusiastic.

  • schambers on December 25, 2011

    Also have DVD: Chelsea Green, c2010.

Notes about Recipes in this book

  • Sauerkraut

    • RosieB on June 14, 2014

      I was lucky to find a second hand fermentation crock and I made this recipe. I left it longer due to circumstances but it was great. We are still eating it. A good bit of crunch but with a nice tang and so much nicer than the bottled sauerkraut. There was no mould. I can't wait try some other recipes.

  • Coconut chutney

    • debnharold on September 16, 2012

      great with sticky rice - freezes very well so you might want to double.

  • Sweet and spicy glazed tempeh with broccoli and daikon

    • clcorbi on January 05, 2018

      Yum. SO tasty--the sauce is perfectly spicy and ends up having a nice teriyaki flavor. I made a couple of changes--I used seitan crumbles rather than tempeh, and didn't feel that they needed to be steamed so I skipped that step. I also substituted sliced carrot for the daikon, and omitted both the arrowroot powder and wine from the sauce. Those omissions didn't have any negative effect--everything was delicious. This is also a super fast dinner and I'd definitely make it again.

  • Fruit kimchi

    • ywgttw on November 03, 2019

      This turned out really well. I used plums from the garden which needed using up. It was very straightforward and it has all the tang and kick of a plain kimchi but with a sweetness. The recipe says to eat it quickly to get the benefit of the fruit but to be honest ours is now weeks old and is still nice and sweet/sour, just the plums have gone very soft. Would make again.

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