Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

A Wonderful little book, chick full of basic information by a fantastic author who knows his fermenting. I have a few fermenting books and probably 3 from the same author so passed this one on to my grandson who showed an interest, lives off-grid, and has no means (yet) of keeping foods cold.

This book was a favorite of mine when it first came out and borrowed it from a friend. MANY years later, I found myself NEEDING this easy to follow fermentation book. The book is great, the author is fun and the recipes are phenomenal and beginner friendly. No need for fancy gear, this guy lays it out on how to get started with what you have! A+

There are lots of five star reviews for Wild Fermentation already, but one more can't hurt, right? Katz provides many detailed recipes in this book for ferments of several varieties, which makes it a great starter book to read before stepping up to The Art of Fermentation. Wild Fermentation has two features that stand out to me as especially valuable: First, I did enjoy Katz's philosophical musings in regard to food, politics, death, and human existence in general. Although he is definitely thinking and writing from a very particular perspective, his tone is conciliatory and he remains focused on the potential of food as a unifying social force rather than going off on a tangent of blaming or demonizing folks with different experiences and/or perspectives. I think this demonstrates a degree of good will and rhetorical restraint that is badly needed in our increasingly polarized culture. Second, the suggested reading sections at the end of each chapter are extremely helpful. These have led me to a wealth of knowledge in the particular genres of fermentation that I became interested while reading this book. With such a dizzying number of books available on every type of fermentation, these suggestions have helped to pinpoint which ones are especially worth checking out.

EXCELLENT READ on fermentation!!!! I have been fermenting in home for many, many years but not as large a scope of variety as i will now..... and with less stress to preciseness of yeast and percentages of contents. I was bold enough after reading part of the book to ferment the pulp and seeds (pulp left on the seeds) from my wild persimmion harvest to produce a rather flavorful vinegar that developed a mother within 2 weeks . Used a 5 gallon crock. ALSO, it is an ENTERTAINING read with GREAT pictures and illustrations!!! GREAT BOOK!!!! Thanks Sandor Katz for your contribution to all of life

really comprehensive. if it can be fermented, Sandor will help you do it. while it does have recipes, it is not really a recipe book - this book is mostly for techniques and possibilities. Very good.

Common sense down to earth approach to fermentation that anyone can follow successfully. I love the way Sandor presents the information and the recipes in here are very easy to follow. My preferred book (along with Sandor's Art of Fermentation) for all things fermented!

Great book for learning and building confidence in wild fermentation. Lots of great ideas and suggestions.

Some books have a good information, but are boring. This book, however, has tons of bright and colorful pictures along with delightful stories. There is a large variety of fermentation recipes for just about any application. You won’t be disappointed.

very good book, beautifully made with many easy recipes and background information on fermentation and cultural and political implications. very recommended!

Good book,lots of useful details

Ottimo libro per chi mastica l'inglese, mi piace che l'autore spieghi come è incappato nelle varie fermentazioni e dia un idea di ocme applicarle lasciando spazio all'immaginazione per sperimentare

Like it even more than his first book

I have a friend who is into fermentation. Great gift for him, with nice background stories and recipes to try!