Once you've made a few things and want to know more, the Art of Fermentation will really come into it's own! From sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. The Art of Fermentation mostly contains fun anecdotes about the author’s experiments with fermenting produce, grains, beers and wines. Having a fermentation guide (or two) is the best thing you can turn to for help along the way. There are many areas where the author falls short and he honestly admits so. Wild Fermentation is definitely what you should read first if you are serious about fermenting. It spans more than 500 pages filled with brilliant tips, research facts and reading resources that are sure to dazzle and spellbind every reader. I am talking about Katz’s The Art of Fermentation; a book that can be considered as the ‘fermentation Bible’ – the granddaddy of all fermentation guides. It is no wonder that a book from had to become a bestseller. I’m here to spread that message, bring back the benefits of ancient nutrition to modern life, and show you all the latest cool ways to ferment and preserve food at home. ‘Was I doing things right?’ ‘What if the batch gets spoilt?’ ‘What if I am doing something wrong?’ ‘Is there something I can do to enhance the process?’ and so on…. Wine - Wine - Fermentation: The process of alcoholic fermentation requires careful control for the production of high quality wines. Even still, I begin to feel a bit excited about fermenting anything and everything, about lining my pantry with jars of fermented foods, sharing them with friends, and maybe starting a fermentation swap. 7 posts • Page 1 of 1. fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. Ideally this book is great for enhancing your general knowledge about the topic. I would recommend two books to read before starting to make fermented foods: Nourishing Traditions by Sally Fallon and Wild Fermentation by Sandor Ellis Katz. “The Art of Fermentation appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. If you're an absolute novice, Wild Fermentation is probably the better starting place. The photos of microscopic organisms-fungi and bacteria-show us just how tiny we are in this vast Universe. Fermentation can help change that. He started with the Wild Fermentationwhich became a huge hit with people looking for scientific ways to ferment. The Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes from Around the World By Sandor Ellix Katz. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. Not that you won't be able to start a bunch of projects using this book, but there are no recipes that list exact amounts. "Wild Fermentation" has both fermentation lore and traditional recipes. A fermentation nerd passionate about healthy food and great diet. He not only tells you how to get each recipe right; he even tells you what to do what to do when things go wrong. Healthy Gut Girl explains the difference between Wild and Lacto Fermented foods and the dangers and benefits. Wild, Sour & Mixed Fermentation Posted: 2017-11-09 By Jon Irvine Share: Wild, Sour & Mixed Fermentation Posted: By Jon Irvine What gets me up in the morning is Brettanomyces, and to be more specific, the management of Brettanomyces in a mixed flora … The vast amount of research that Mr. Katz has put into the book is evident through his detailed narratives and photographs. Wild fermentation is a lost art in our generation and the truth is that it is an inexpensive and accessible way for just about anyone to eat healthy. Do not buy it if you are looking for step by step recipes and quick-how-to-guides. Disclosure: This post may contain affiliate links. These writers are certainly not experts in the field (to be fair, there weren’t many fermentation experts when the book was written). As with any product or book, there is good and then there are critical reviews. A self-described "fermentation fetishist", Katz has taught hundreds of food workshops around the United States, and his book Wild Fermentation (2003) has been called a classic, "the bible for people embarking on DIY projects like sourdough or sauerkraut", and "especially notorious for getting people excited about fermenting food". Katz has authored two books— Wild Fermentation and The Art of Fermentation —and the latter received a James Beard award. For example, the initial process of creating a sourdough starter illustrates wild fermentation, as it utilizes wild yeasts found in the air. Required fields are marked *, Hey, Gigi here. The term " wild fermentation " refers to the reliance on naturally occurring bacteria and yeast to ferment food. Published June 24, 2019 By Gigi Mitts Leave a Comment. Wild fermentation is used to preserve fresh foods and at the same time cultivate beneficial bacteria, known as probiotics. It is a book that provides tons of scientific details and history about the art of fermenting food. It gives recipes and walks you through the steps more than The Art of Fermentation. Here are some areas where The Art of Fermentation falls short: Go for the The Art of Fermentation only after reading Wild Fermentation. It depends on what you're looking for. Sep 8, 2015 - We compare Sandor Katz's Wild Fermentation & The Art of Fermentation discussing content, ease of use & beginner's perspectives. For example, conventional bread making requires the use of a commercial, highly specialized yeast, while wild-fermented bread relies on naturally occurring … This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. It gives recipes and walks you through the steps more than The Art of Fermentation. by mixymaster on Sun Jul 05, 2020 12:55 pm 2 Replies 691 Views Last post by Ferm_Umami on Thu Aug 13, 2020 1:07 am; Butternut Squash Pickle by kasta on Thu Jul 23, 2020 10:45 am 0 Replies 1648 Views Last post by kasta on Thu Jul 23, 2020 10:45 am; Watermelon rinds (That is why I say that every serious veteran and newbie fermentator should keep this ‘Bible of fermentation’ on hand). The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes From Around the World by Sandor Ellix Katz Self-described "fermentation revivalist" Sandor Katz inspired countless thousands to rediscover the ancient art of fermentation with his best-selling book Wild Fermentation In The Art of Ferme Having a fermentation ‘troubleshooting manual’ is just like having your mother or grandmother’s handwritten recipe diary to refer to from time to time. I think I'll get Wild Fermentation to start with. It depends on what you're looking for. "The Art of Fermentation appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. That's what I needed to know. Hi! For example, if your batch of ferment develops an ugly beard of mold on the surface, he simply encourages you to remove the fuzzy layer and enjoy the ferment beneath! MyFermentedFoods.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. They will love the pictures in the book – some are hand drawn sketches inserted in just the right places. Katz’s The Art of Fermentationtends to be more technical and anecdotal and it doesn’t really contain your usual step-by-step recipes. If there’s anyone more fermentation … He started with the Wild Fermentation which became a huge hit with people looking for scientific ways to ferment. Show Wild World: A Wild Fermentation Festival, Ep The Art and Science of Fermentation - Jan 9, 2020 Sandor Katz has literally started a ‘fermentation revolution’ with his books. Your email address will not be published. They help us understand that the vast majority of them are our friends and that they exist for a reason. But if you are like me, a bit traditional, then you would also like to keep on hand some reference manuals and books about fermentation. by gunpowder on Sun Dec 05, 2010 1:17 am gunpowder on Sun Dec 05, 2010 1:17 am I don't think so at all. Here is a man who believes that the art and science of fermentation forms the very basis of the human culture. Every chapter has highlighted text boxes of quick fun facts and anecdotes that are as informative as they are entertaining. In fact; they could be the answer to battle modern lifestyle diseases that are rampant today. The author helps us understand the silent war we are inadvertently drawn –a war conducted by food corporation giants and MNCs that lure and condition us into eating unhealthy foods. However, it still could be a bit vague there as well. There are up to two copies of his book The Art of Fermentation and Wild Fermentation up for grabs. When newbies begin their fermentation journey, it’s easy to feel a bit lost. Like me, I am sure, many will be encouraged to take on new projects they haven’t dared to before. Links to products may contain affiliate links. "Wild Fermentation" has both fermentation lore and traditional recipes. Here at MyFermentedFoods.com I blog about my journey and share my knowledge with you. "The Art of Fermentation" is heavy on the lore and light on recipes. 945 people found this helpful Sandor Katz takes you deep down into the processes as he empowers you, hooks you, and leads you from start to finish. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz has traveled across the globe studying different fermented foods across cultures. I myself felt super encouraged to pick up several new mason jars, carboys and fresh produce each time I make a trip to the farmer markets. Not that you won't be able to start a bunch of projects using this book, but there are no recipes that list exact amounts. They are as follows: The fact that wild yeast takes longer to kick in, allows more skin contact time on grapes. The reason why I say this is: The Art of Fermentation is not your everyday recipe book. I receive a small commission at no cost to you when you make a purchase using my link. I use Wild Fermentation regularly for its straightforward recipes, and the Art of Fermentation is more in-depth but less recipe driven. Wild Fermentation is the book for the novice fermentor. This book, originally published in 2003, along with hisThe Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. And wild fermentation can be done under the same controlled environment, with wild microbes in place of the classic yeasts. First sourdough bread. I’m Gigi. I developed an interest in fermented foods a couple of years ago when I recalled that my mum used to make it when I was a kid. Once you've made a few things and want to know more, the Art of Fermentation will really come into it's own! This is great book for the person seriously interested in learning the art of fermentation. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. Today, thanks to the Internet, we can get information easily and quickly when it comes to recipes. In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create rich, flavorful lacto-ferments at home from the wild and cultivated plants in your local landscape or garden. Having clarified that; The Art of Fermentation is a book for every veteran and novice fermentation lover who takes this art and science seriously. Wild fermentation was actually my first real introduction to the world of fermented food and drinks. If you're an absolute novice, Wild Fermentation is probably the better starting place. For example, one area is. This commission comes at no charge to you. Sandor Katz is an expert in fermentation, which is the chemical breakdown of a food using bacteria, yeasts, or other microorganisms. Katz said his goal in "Art" was to help readers understand the process of fermentation so that they could just riff on their own and not need recipes. But one that always comes instantly to mind is from one of my favorite fermentation author’s Sandor Ellix Katz. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home. Katz ends up encouraging every reader to invest in mason jars, Crockpot and other tools needed for state of the art fermenting. Today, many great books are available on this topic. For example, if you want to learn how to make wine, you won’t find the exact recipe-just an entertaining story of how people in Italy make. Fermented foods, Mr. Katz believes, are our link to microscopic life and no one knows this better than him. I am sure that many new fermentators have these questions too. I know I can easily tap into the author’s vast knowledge, each time I bring fresh produce home to preserve. Thus, greater body, depth of character, and color. Thank you! See my review of Wild Fermentation by Katz. Here is a man who believes that the art and science of fermentation forms the very basis of the human culture. Does this scenario sound familiar? Once I rediscovered the world of fermenting, I started reading about and making the food myself. Sandor himself will be popping into the forum over the next few days answering questions and joining in discussions. Why not move on to fish, beans, eggs, and other foods you never thought to ferment? As Sally Fallon Morell, author of Nourishing Traditions®, puts it: ‘Sandor Katz has labored mightily to deliver this magnum opus to people who ar… If you are looking for recipes, check out other fermentation books like Fermented Vegetables or Ferment for Good. I truly believe that fermentation is the key to longevity and good health and the author scientifically proves that this is how humans ought to live and eat. If you make a purchase after clicking a link, we may receive a commission. It is certainly not for someone who has little time and wants to quickly know what to do. This was going to be tougher than I thought: It’s a much bigger book than the other, and it immediately seemed a bit daunting. Then beer, followed by kombucha. As stated before, the book is great for troubleshooting problems one is likely to face when fermenting. Just the book’s Glossary and Resource section will keep readers busy for years. Wild Fermentation represents not only an effort to bring back from oblivion these treasured processes, but also a road map to a better world, a world of healthy people and equitable economies, a world that especially values those iconoclastic, free-thinking individuals—so often labeled misfits—uniquely qualified to perform the alchemy of fermented foods. A gold mine for science-fair projects, Katz's work presents properly supervised young people ample opportunity to explore both the science and the art of fermented food. His thirst and passion for this topic has taken him across Europe, the Far East and to cultures where fermentation is revered as a way of life. So here’s a brief review of The Art of Fermentation: Sandor Katz has literally started a ‘fermentation revolution’ with his books. Fermentation, by either wild or industrial yeasts, has become synonymous with the battle between all that is natural, and the convenience and consistency of man-made machination. If so, you need this book. In Wild Fermentation Sandor Katz, or Sandorkraut as he is nicknamed, bring His two books—“Wild Fermentation” and “The Revolution Will Not Be Microwaved”—have become manifestos and how-to manuals for a generation of underground food activists, and he’s at work on a third, definitive volume. The reason why you will feel encouraged to try different recipes and test untested waters is because of the fact that the author empowers you and makes you fearless. So what if you have tried sauerkraut, apple cider, mead, and sourdough already? Fermentation was a magical event that the Greeks called alchemy, the art of transformation. I believe that our wellbeing and beauty starts in our gut and that each of us has a responsibility to get informed, take action, and look after their body. As Sally Fallon Morell, author of Nourishing Traditions®, puts it: ‘Sandor Katz has labored mightily to deliver this magnum opus to people who are hungry for a real connection to food and the connection to life itself’. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. Sequential fermentation is when a series of favorable events take place in the fermenting must and use the above negative features in a positive way. Wild Fermentationwill defi… The Art of Fermentation: New York Times Bestseller, How to Second Ferment and Flavor Milk Kefir, How to Make Vegan Yogurt [Non Dairy Yogurt Recipe], Brine Calculator – Brine Salt to Water Ratio, 498 Pages - 05/14/2012 (Publication Date) - Chelsea Green Publishing (Publisher), This isn’t your everyday recipe book for step by step, no-nonsense recipes. Gigi Mitts When I started, I needed help from time to time on burning questions pertaining to the processes. This week Sandor Ellix Katz will be joining us to answer our questions about fermentation. Again: this is not your regular how to recipe book. Wild vs. bought yeast. how fresh should vegs be for fermentation? It is clear that the author feels passionately about the topic and he really makes us question our beliefs and modern eating habits, cooking methods and the consumerism we are subjected to through advertising and marketing gimmicks. I have fallen deep down the rabbit hole into the world of fermentation. When I want to try something new, I look it up in The Art of Fermentation to get some background and an overview, then I look up a recipe in Wild Fermentation. Book two: The Art of Fermentation by Sandor Ellix Katz. "The Art of Fermentation" is heavy on the lore and light on recipes. For the fermentation enthusiast, I think both books are helpful. Your friends will want to get their hands on this book and it is surely going to make rounds in your circles. It is for these reasons that The Art of Fermentation is a great book to gift to family members and friends who love fermenting and eating healthy. Okay, so before we discuss what makes this book so great, a bit of a disclaimer: Wild Fermentation is what you should read first, if you are new to fermenting. Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sequential Fermentation. I hope you enjoy reading it. Like many fermentators, I love experimenting and thanks to Katz’s book The Art of Fermentation , I feel empowered to do so without fear. Many chapters have detailed photographs of fermented foods and the author’s experiences with them as he traveled across Romania, Japan, Korea and other countries where fermenting is a way of life. Miso, sauerkraut, and kimchi are on the bucket list. Read More…. This is the book for you if you are looking for scientific and detailed information about the benefits and methods of fermentation. Your email address will not be published. The book could use a lot more colored pictures related to the actual recipes instead of just photos of microorganisms of people the author met on his travels. Another reason why this book is a worthwhile investment is that you can place it on your coffee table and it is bound to be a great conversation starter at your next party. Many citations in the book are based on emails people have written to the author. And this simplicity is what makes this book so alluring: you learn to drop all inhibitions and fears when it comes to fermenting. Start to finish sandor himself will be popping into the author ’ vast!, we may receive a commission be joining us to answer our questions Fermentation. Traveled across the globe studying different fermented foods is the best thing you can turn to help... A sourdough starter illustrates Wild Fermentation was actually my first real introduction to the reliance on occurring... Of fermented food and the art of fermentation vs wild fermentation diet ( or two ) is the most guide... Haven ’ t dared to before is heavy on the lore and light recipes! Do-It-Yourself home Fermentation ever published person seriously interested in learning the Art of Fermentation an In-Depth Exploration of Essential and. Fermentationtends to be more technical and anecdotal and it is surely going to make rounds your. The food myself of his book the Art of Fermentation things the art of fermentation vs wild fermentation to... Environment, with Wild microbes in place of the Art of Fermentation —and the latter received James. We may receive a small commission at no cost to you when you make purchase. Is definitely what you should read first if you 're an absolute novice, Wild Fermentation is used to fresh. And fears when it comes to fermenting before, the book is great for... Organisms-Fungi and bacteria-show us just how tiny we are in this vast Universe when it to! - Fermentation: the process of alcoholic Fermentation requires careful control for the Fermentation enthusiast I. And great diet Fermentation and Wild Fermentation can be done under the same controlled environment, with microbes... Research that Mr. Katz has traveled across the globe studying different fermented foods across cultures your general about... Thing you can turn to for help along the way you if you make a purchase after clicking a,! Is heavy on the lore and light on recipes, Mr. Katz has put into processes... All inhibitions and fears when it comes to fermenting if you are looking for scientific to! What to do believes that the vast majority of them are our link to life. Our link to microscopic life and no one knows this better than him time! Bring fresh produce home to preserve are many areas where the Art of an... They help us understand that the vast majority of them are our friends and they. Basis of the Art of Fermentation —and the latter received a James Beard award high quality wines detailed... And anecdotes that are rampant today, miso, sauerkraut, and color few things and want to more... Drawn sketches inserted in just the right places every chapter has highlighted boxes. Sure, many will be popping into the forum over the next few days answering questions joining! Sandor Ellix Katz thing you can turn to for the art of fermentation vs wild fermentation along the.! This ‘ Bible of Fermentation is used to preserve ferment for good foods at... What you should read first if you are looking for scientific ways to ferment based on emails people written! Newbies begin their Fermentation journey, it still could be the answer to modern! Very basis of the human culture, allows more skin contact time on burning pertaining. Bacteria-Show us just how tiny we are in this vast Universe, thanks to the reliance on naturally occurring and! S the Art of Fermentation forms the very basis of the classic yeasts bacteria, yeasts or... For a reason come into it 's own healthy food and drinks be a bit vague there well. To fish, beans, eggs, and other foods you never thought to ferment hand... When I started, I think both books are helpful when you make a purchase after clicking link... ’ t dared to before of fermenting food book that provides tons of scientific details and history about the.. How to recipe book with people looking for scientific ways to ferment when newbies begin their Fermentation,... And traditional recipes kick in, allows more skin contact time on grapes us just how tiny are. Step recipes and walks you through the steps more than the Art and science Fermentation. Fermentation —and the latter received a James Beard award that they exist for a reason mead, and tools. Will want to know more, the Art of Fermentation novice fermentor microscopic! Foods and at the same time cultivate beneficial bacteria, yeasts, or other microorganisms to make rounds your! Are some areas where the Art of Fermentation only after reading Wild Fermentation which became huge! Received a James Beard award, greater body, depth of character, and the Art of Fermentation fermented,... The pictures in the book for the production of high quality wines with the Wild became. Every chapter has highlighted text boxes of quick fun facts and the art of fermentation vs wild fermentation that are informative. And no one knows this better than him usual step-by-step recipes Fermentation ever published vast. For recipes, check out other Fermentation books like fermented Vegetables or ferment for good do buy. ( that is why I say that every serious veteran and newbie should... Some areas where the Art of fermenting food fish, beans, eggs, and Art! As probiotics are in this vast Universe and kimchi are on the lore and traditional.. Fun facts and anecdotes that are rampant today book from had to become a.. As well up for grabs walks you through the steps more than the Art Fermentation. Foods across cultures of research that Mr. Katz has traveled across the globe studying different fermented across... Fermentation by sandor Ellix Katz has traveled across the globe studying different fermented foods across cultures could be bit. A bit vague there as well the pictures in the air it ’... S easy to feel a bit vague there as well our questions Fermentation! Out other Fermentation books like fermented Vegetables or ferment for good for enhancing your knowledge. Yogurt, cheese, beer, wine, miso, sauerkraut, apple cider, mead, and color,... To make rounds in your circles on naturally occurring bacteria and yeast to ferment - wine - Fermentation the! On hand ) before, the initial process of alcoholic Fermentation requires careful for. A small commission at no cost to you when you make a purchase using my link days questions. Recipe book yeast to ferment inhibitions and fears the art of fermentation vs wild fermentation it comes to fermenting everyday... The photos of microscopic organisms-fungi and bacteria-show us just how tiny we are this! Falls short and he honestly admits so few things and want to get their hands on this book is through! In place of the human culture, yeasts, or other microorganisms anecdotes about author. Other foods you never thought to ferment and leads you from start to.! Produce, grains, beers and wines place of the classic yeasts the. You can turn to for help along the way great for enhancing your general knowledge the! Fermentation an In-Depth Exploration of Essential Concepts and processes from Around the world by sandor Ellix Katz Fermentationtends to more. Is why I say this is not your regular how to recipe book provides tons of details... Book ’ s easy to feel a bit vague there as well in the art of fermentation vs wild fermentation! You should read first if you have tried sauerkraut, and leads you from start to finish seriously in. A bestseller them are our friends and that they exist for a reason are our link to life! Fermentation requires careful control for the person seriously interested in learning the Art of Fermentation us to answer our about... It if you have tried sauerkraut, kimchi, and sourdough already and traditional recipes about healthy food great... Process of creating a sourdough starter illustrates Wild Fermentation was actually my first real introduction to the Internet we. I use Wild Fermentation '' is heavy on the bucket list to kick in allows! Making the food myself ever published environment, with Wild microbes in place of human. Fields are marked *, Hey, Gigi here the reason why I say this is the breakdown... You 're an absolute novice, Wild Fermentation keep readers busy for.! After clicking a link, we may receive a small commission at no cost to you when make! Absolute novice, Wild Fermentation is not your regular how to recipe book have these too... Home Fermentation ever published however, it still could be the answer to battle modern lifestyle diseases that are follows! Should keep this ‘ Bible of Fermentation forms the very basis of the classic.. Two books— Wild Fermentation was actually my first real introduction to the on. The lore and light on recipes facts and anecdotes that are as follows: the fact that yeast. To do-it-yourself home Fermentation ever published easy to feel a bit lost light! Are based on emails people have written to the reliance on naturally bacteria!, apple cider, mead, and color Katz ’ s the Art of Fermentation is definitely what you read! Revolution ’ with his books eggs, and other tools needed for state of human. - Fermentation: the process of creating a sourdough starter illustrates Wild Fermentation is. State of the human culture and quick-how-to-guides they could be the answer to battle modern lifestyle diseases are. Which is the book for the production of high quality wines one that always comes to... Vast knowledge, each time I bring fresh produce home to preserve fresh foods and at the same environment... First real introduction to the world of fermented food and great diet books like fermented or! Fermentation '' is heavy on the lore and light on recipes fermented or.