Having read “Wild Fermentation” by Sandor Ellix Katz at Relish Organics

I can’t recommend the book enough to anyone interested in home-kitchen-food-science and/or harnessing the nutrition of these mostly ancient ways of food preparation. Also includes a foreword by Sally Fallon.The book begins with several informative chapters on the significance of live-cultured foods not only to our health, but as a connection to our ancestoral roots. It then moves into many recipes gleaned from both traditional sources and personal experiences. The ferment recipes are categorised by vegetable (sauerkrauts etc), dairy (raw cheeses, kefir), bean (misos, tempeh), breads (sourdough, recycled grain bread!, essene), grain porridges and beverages, wines, beers (mead, ginger beer, cider) and vinegars.Katz’ fermentation fervour really shines through and I found the analogies between our lost live foods and the homogenisation of our culture particularly poignant.Ive noticed that Nourished Magazine interviewed author Sandor Ellix Katz back in August 2005 and for anyone who has not read it, the article provides a great introduction to the author and subject.I have ordered his latest book - The Revolution Will Not Be Microwaved and will post a mini-review once I’ve got my hands on that and devoured it ;)Wild Fermentation website

Recent Discussions

by: Candice - I will most certainly give the kefir a try & check out this book which

by: Alana Mann - Hi Kathy, Detoxing of any kind is not recommended during breast feeding.

by: Megan - Kate, use a slow cooker. Much less scary

by: Elle Palmer - Cathy, I don't need to meet children who are vegans (although I've seen

by: Paul R. Dierks - I am a celiac. I know for sure, due to my own voliton. No Doctor aided

by: Sam Travis - Linda Yes, it's a good article, but don't believe everything you read! In

by: Scott Wheeler - Your observations are absolutely right Sophie. Raw veganism has all the

by: S - Hi Scott and Sarah, Thankyou again for sharing your experiences with raw

by: Sharon - Wow! What a helpful site :) I am at the end of my second gallbladder

by: kathy osborne - hi Bee, are there any precautions to take when breastfeeding? it says

COMMENTS - 3 Responses

Feed for this Entry Trackback Address

1. Wes
Nov 7th, 2007 at 5:25 pm

Hi Luke

Looking forward to hearing about his latest book. “Wild Fermentation” was such a blast for us and really inspired a lot of regular projects around here.

Which recipes have you created so far?

Cheers,
Wes
2. Luke
Nov 9th, 2007 at 5:26 pm

Wes I have only really tried a few types of sauerkraut and I made a beet kvass just recently too but I haven’t had a chance to try anything else from the book yet. There’s so much to choose from! It will keep me busy for a while I reckon ;) I am thinking of making some mead or some of the other interesting fermented drinks next.
3. Wes
Nov 9th, 2007 at 5:27 pm

Yep, you are right there are a lot of recipes there.

Can I make a suggestion, from someone that has stuffed it up before, that you you use a champagne yeast if you are going to make meads. I tried it once using brewers yeast and it just didn’t start to brew fast enough and it all turned to a ‘kero smelling, eye watering’ failure.

I have since tasted mead from Karen that was made on champagne yeast and it tasted great. Actually it would be worth commenting on her blog and asking her about it. She made it really well, so perhaps you can persuade her into writing all of the steps out.

That is unless you have it covered already and you can ignore the above rant ;-)

Relish Organics

Relish Organics