{"id":2429,"date":"2019-06-23T23:03:53","date_gmt":"2019-06-24T03:03:53","guid":{"rendered":"https:\/\/myfermentedfoods.com\/?p=2429"},"modified":"2019-06-24T03:47:02","modified_gmt":"2019-06-24T07:47:02","slug":"wild-fermentation-review","status":"publish","type":"post","link":"https:\/\/myfermentedfoods.com\/wild-fermentation-review\/","title":{"rendered":"Wild Fermentation by Sandor Ellix Katz [Book REVIEW]"},"content":{"rendered":"\n

I keep two main books, or should I say encyclopedias, on fermentation on hand to refer to from time to time. The first one obviously is the award winning The<\/em> Art of Fermentation<\/em><\/a> and the second – Wild Fermentation<\/em><\/a>. Both books are by the same author – the guru of fermentation, as he is known-Sandor Ellix Katz. Today, I will be reviewing his book Wild Fermentation<\/em>.<\/p>\n\n\n\n

Before we proceed\u2026<\/h2>\n\n\n\n

Wild Fermentation<\/em> is definitely what you should read first<\/strong> if you are serious about fermenting. Katz\u2019s The Art of Fermentation<\/em> tends to be more technical and anecdotal and it doesn\u2019t really contain your usual step-by-step recipes.<\/p>\n\n\n\n

Wild Fermentation<\/em> is the book for the novice fermentor. Sandor Katz takes you deep down into the processes as he empowers you, hooks you, and leads you from start to finish. Wild Fermentation<\/em><\/a> will definitely inspire you to test those unchartered waters – don\u2019t be surprised if you find yourself buying mason jars by the dozens.<\/p>\n\n\n\n

A bit about Sandor Katz<\/h2>\n\n\n\n

Sandor Katz (or Sandorkraut<\/em>, 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. <\/p>\n\n\n\n

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<\/a> 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. <\/p>\n\n\n\n

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<\/a>, and sauerkraut and sourdough bread.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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\n\n Sale<\/span>\n
\n \n \"Wild\n <\/a>\n\n <\/div>\n\n
\n \n Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition <\/a>\n
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