This is the book for you if you are looking for scientific and detailed information about the benefits and methods of fermentation. Published June 24, 2019 By Gigi Mitts Leave a Comment. 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. 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. Your email address will not be published. Here is a man who believes that the art and science of fermentation forms the very basis of the human culture. 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. I receive a small commission at no cost to you when you make a purchase using my link. Gigi Mitts If there’s anyone more fermentation … Required fields are marked *, Hey, Gigi here. As stated before, the book is great for troubleshooting problems one is likely to face when fermenting. If you make a purchase after clicking a link, we may receive a commission. 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. 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. I have fallen deep down the rabbit hole into the world of fermentation. 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. So what if you have tried sauerkraut, apple cider, mead, and sourdough already? 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? 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. That's what I needed to know. 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. 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. It is a book that provides tons of scientific details and history about the art of fermenting food. The term " wild fermentation " refers to the reliance on naturally occurring bacteria and yeast to ferment food. 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. There are up to two copies of his book The Art of Fermentation and Wild Fermentation up for grabs. It gives recipes and walks you through the steps more than The Art of Fermentation. 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. These writers are certainly not experts in the field (to be fair, there weren’t many fermentation experts when the book was written). It spans more than 500 pages filled with brilliant tips, research facts and reading resources that are sure to dazzle and spellbind every reader. fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. 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 If so, you need this book. Once you've made a few things and want to know more, the Art of Fermentation will really come into it's own! 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. Many citations in the book are based on emails people have written to the author. 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