Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition by Sandor Ellix Katz

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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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Reviews about this book

  • ISBN 10 1603586288
  • ISBN 13 9781603586283
  • Published Aug 19 2016
  • Format Paperback
  • Page Count 320
  • Language English
  • Edition 2
  • Countries United States
  • Publisher Chelsea Green Publishing

Publishers Text

The Book That Started the Fermentation Revolution

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times.

This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes?including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread?and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.

Praise for Sandor Ellix Katz and his books:

The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”- Deborah Madison, author of Local Flavors

“Sandor Katz has proven himself to be the king of fermentation.” - Sally Fallon Morell, President, The Weston A. Price Foundation

“Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century.”- Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land

“The fermenting bible.” - Newsweek

“In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.” - Grist

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