This book is an excellent resource, and I will likely purchase a copy when I'm ready to start fermenting. The author does a great job of explaining the process of fermentation, providing a brief (and interesting) history, and then explaining the recipes. Most of them are quite simple and just require time and patience. A few require spores and the author provides resources on where those can be purchased.

My favorite part of this book is the author's critique of modern food production and how it ties into global transnational capitalism and economic imperialism. I wasn't expecting to read about that, but it really is an important aspect of our current food system, and an important one that I think everybody should know about. This political and economic explanation does a great job of laying out why it's important to make one's own food, and learning how to ferment is a large part of breaking out of "the system."

I'm very excited to try to ferment, and I'm glad to see that there are plenty of (seemingly) easy things like ginger beer or kimchi to try to get my feet wet before trying more time-intensive things like making my own tempeh or wine. ( )

Well written, easy to follow instructions. ( )

I was loaned this book by a friend who is way into food and food politics, some times too much so... But I read this and loved it so much that I got my own copy, because I have grand plans for trying out some of the wild recipes. (I have already successfully made Kimchi and Sour Beets.) It is not just a how-to book or a cook book though. The author's introductions and asides are clever and fun to read as well. ( )