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

This is the book referenced by so many in the fermentation world as "The" book to begin with. I'm not sure about that; at least, for practical, clear, no-nonsense recipes, I prefer a different book. However, if you are tantalized by the thought of fermentation, but haven't quite got over the fear of microbes and need to be convinced, this is a terrific book for you. It is not just a book on fermentation, but the heart and soul of the author as he is feeling his way forward after a diagnosis of AIDS. It is a healing book, heartfelt, warm and gentle, somewhat like the process of fermentation itself.

What this book does best is to make the fermentation process accessible to everyone. It keeps it simple. Many types of fermentation processes show more are covered, such as; vegetables, dairy, grains, breads and brews. About the only thing not covered is aging/fermenting meat.

I had never wanted to attempt my own sourdough until I read this. It inspired me, and now I find that bread making is simple. He releases you from addiction to recipes and encourages experimentation. Use up those bits and pieces leftover from the week in a loaf of bread! Or make a brew from fruit that is on the edge of goodness. I love the ideas for getting the most bang from my food bucks by not wasting anything. Good for my budget, my health and the world at large. This will definitely be a go-to book on my cooking shelves. show less

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 show more 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. show less

When I considered fermenting veggies for the pro biotic benefits, I was sure my first try would result in salmonella poisoning. Fortunately, this book calmed my fears with it's matter of fact tone and tangents into the history of fermentation. That the author connects his current passion to his past work in AIDS activism and gay rights is only a plus. Very helpful and inspiring guide into creating one's own "good bugs" and tasty food.

I watched the author describe making fermented foods like sauerkraut and kimchi at a farming conference workshop, and had to get this book. It's an engaging and personal look at live-cultured foods from bread to beer to kraut and miso. If it involves fermentation, chances are Katz has covered it. Throughout he emphasizes DIY "culture," providing recipes and sources for starter cultures. I've had the pleasure of meeting some of the people he describes in the book, which gives it some added appeal to me.

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.

This is one of my favourite cookbooks. The author has an enthusiastic style of writing that gets you involved in the recipe and encourages you to change the recipe to your tastes.

I have bought two fermentation crocks that I use regularly to make kim chi, dill pickles and sauerkraut all from this book and I have also bought this book twice for friends as gifts.

I had a great time reading this. My sourdough starter is going well and the loaf I made (kneading and all) was delicious. Haven't tried making anything else yet but I may need to own a copy of this book. I don't agree with everything the author believes but I appreciate his deep enthusiasm for food experimentation.