Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

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 , 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.


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So open this book to find yours, and start a little food revolution right in your own kitchen. Wild Fermentation is the book for the novice fermentor.

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Sandor Katz takes you deep down into the processes as he empowers you, hooks you, and leads you from start to finish. Sandor Katz or Sandorkraut , as he is fondly known believes that fermented foods have helped him prevent digestive problems which after having to use a lot of drugs due to medical problems. Sandor states that his recipes keep his body strong since they replenish good bacterial colonies which are killed by the strong drugs.

Sandor believes that fermented, probiotic foods are the key to longevity and disease-free lives. He hopes to revive this ancient tradition and culture of fermenting everything we grow: from grains to vegetables to fruits to beans to sea food. The author has experimented and learned from the best, the correct ways to ferment carefully to create rich healthy meads, probiotic pickles, kimchi, kefir, kombucha , and sauerkraut and sourdough bread.

Fermentation - WILD FERMENTATION

Sandor Katz, apart from writing these well researched books, has also conducted hundreds of fermentation workshops to educate people about this ancient art and science; process which he believes to be the very basis of existence of life on planet Earth. This is not your cookie cutter recipe book that you refer to and toss in your cupboard only to forget about.


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  2. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods - PDF Free Download?
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This is the book that will inspire every newbie to take up fermentation. This is a cookbook as much as it is a manifesto.

How To Make Cultured Vegetables

It is a guidebook that just might lead you to a self sufficient life. In Wild Fermentation , you will find a wide range of recipes including sauerkraut, kimchi , kefir, yogurt, sourdough bread, miso, Ethiopian Injera bread and so on. It also talks about delicious fermented fish sauces, homemade cheeses, honey wines and probiotic fermented drinks.

Katz is an AIDS survivor. He believes that fermented food is what has kept him healthy for so long. He strongly believes that we need to change the way we think about food, and especially about friendly microbes — bacteria and fungi — that are the basis of life. He passionately encourages us to rethink the way we cook today. Through fermentation, Katz believes we can return to our roots and our culture and lead more holistic, more eco friendly and more sustainable lifestyles.

Katz has visited communities that eat these foods and found them to be a lot healthier. Many modern diseases which United States battles today are actually unheard of in many communities and cultures across the world because of the way they eat. Stop eating processed foods, urges Katz passionately, and we just might conquer these lifestyle diseases. Many readers feel that the author tends to become a bit overly political in some areas.

He also has a habit of making ideological rants when talking about certain recipes and not everyone would agree with them.


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