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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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • 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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    • Categories: Fried doughs; Indian
    • 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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Reviews about this book

  • ISBN 10 1931498237
  • ISBN 13 9781931498234
  • Linked ISBNs
  • Published Jul 01 2003
  • Format Paperback
  • Page Count 200
  • Language English
  • Countries United States
  • Publisher Green Books
  • Imprint Green Books

Publishers Text

For thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformation, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. The book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes--some familiar, others exotic--that are easy to make at home, including vegetable krauts and kimchis; sourdough breads and pancakes; miso and tempeh; beers, wines, and meads; yogurt and cheeses.

The recipes provide a veritable smorgasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yogurt and cheesemaking, complete with vegan alternatives.



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