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| Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods | 
 enlarge | Author: Sandor Ellix Katz
Creator: Sally Fallon
Publisher: Chelsea Green Publishing Company
Category: Book
List Price: $25.00
Buy New: $15.27
You Save: $9.73 (39%)
New (35) Used (9) from $14.98
Avg. Customer Rating:  62 reviews
Sales Rank: 4180
Media: Paperback
Number Of Items: 1
Pages: 200
Shipping Weight (lbs): 1
Dimensions (in): 9.8 x 6.8 x 0.6
ISBN: 1931498237
Dewey Decimal Number: 641.7
EAN: 9781931498234
ASIN: 1931498237
Publication Date: September 2003
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
 Fermented Goodness February 8, 2008
5 out of 5 found this review helpful
Ok - one of my new pursuits is fermented vegetables. This time-proven storage technique has been all but lost in our culture. This book was extremely useful in identifying the types of foods that can be fermented as well as describing several techniques. The biggest return was on the varied recipes. I've already tried a couple of them.
If you haven't already, check out the Harsch Fermenting Crock Pot. For small batches these crocks are the best equipment for the job. I can also recommend the sauerkraut "stomper" from Lehmans.com
Wild Fermentation January 19, 2008
4 out of 4 found this review helpful
Katz has effectively collated a great deal of personal experience on lactic fermentation (as in sauerkraut)of a wide range of plant products. His writing style is clear and accessible. After years of omitting kraut from my yearly roster of farm preservation, I read his book and immediately started my crock going. Results were excellent. Thanks, Felix! Katz also reminds us that food preservation with fermentation greatly extends the range of foods we can count on when the power fails.
Joann S. Grohman author Keeping A Family Cow
Bubbling life January 2, 2008
2 out of 3 found this review helpful
A gift that has been giving since the beginning of time, its nice to see we are starting to pay attention to what has been here all along. Our food is alive, we are what we eat. lucky us!
Excellent Book! November 30, 2007
4 out of 4 found this review helpful
This is the book that got me started with fermentation. It covers a wide variety of ferments and has enough detail to make them all work. I especially enjoy the flexibility of the author in both the ingredients and process. I would recommend this book for anyone who is interested in fermentation.
 Interesting November 26, 2007
5 out of 6 found this review helpful
This was an eye opener. It has helped change the way I see food and how we eat it.
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