Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation (DIY)

This is more of a thick pamphlet than a book but the information contained with in has been top notch so far. I have tried a few of the recipes and so far they have all worked out. Kimchi, krout, NY style sour garlic pickles all excellent results following the books instructions. The basics of fermentation are presented in a very clean and concise manor that I found easy to follow, it also lends it's self to experimentation. For a first fermenting book I don't think I could have done better especially for the price.

This book provides recipes and information on natural fermentation. The recipes are inspiring and tempt you to make some healthy fermented food. Most ingredients are available locally, or addresses are provided to purchase from. Equipment is not too specialized, most easily acquired. There are some interesting bits of history included.

I'm not an expert on Sandor Katz or fermentation, but I like this book as an object, especially the small size, two-color printing on the cover, and quality binding. More importantly, this book is really useful, easy to understand, and the one recipe I have tried works great (raw yogurt).The "voice" is both personable and personal, and it's enjoyable to read even if you are just sitting in bed & not planning on preparing food just yet.

This small booklet is just about completely contained inside Sandor Katz's larger book on wild fermentation so you may not want both. But this one has the basics and is a very good place to start, and if you qualify for free shipping on your order, well worth it.Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Made my first batch of sauerkraut a couple of weeks ago and I'm still alive and haven't died so the instructions in the book works! The kraut is mild at first, after a bit it starts to get tangy and now it's got a nice tartness. Still crunchy with a hint of sweetness. The tang is very mild, not astringent or overpowering. SOOOOO easy to make. Make sure you get the glass pebbles to weigh the cabbage down. It makes it easier and less messy. Place a small dish underneath the jar at first because some of the juice will bubble out.

The book is a great starter book. Very few recipes. Basic background information to build on. Something everyone who wants try fermentation should have.

I am new to World of Wild Fermentation, this book is a good start it has a lot of good information in it. I read it cover to cover quickly and am hooked. I want to learn MORE!!SweetPea

Now wonder why it was so cheap. This is really not a book as much as a collection of a few recipes....most of which the average person newly delving into fermentation will not be that interested in. Nothing much at all in the way of discussion of various methods and equipment and such. Just in general a very lackluster purchase that I'll provably never look at again...unless I decide I need to make some strange Asian rice based ferment, which won't happen cause we're mostly grain free in this house.Much more information to be found on the internet. Save your money.

I thought it was the full pocket version when i bought it but in fact it is just a recipe book. quite deceipting

A great little book to love and use ! Full of practical information and recipes you want to try....and indeed I do! The result is a cupboard full of many strange and healthy flavours and colours too!! .....and me? well a healthy gut !

If you are really serious about wanting to ferment your food and drinks, you might want to get the "big" version of this book by the same author. I'm just happy reading through this and experimenting on my own.

This is a small primer on how to make sauerkraut, pickles, yogurt, sourdough, etc.It is not complicated and if you follow the simple directions you should get good results.I have always made salt pickles and kraut almost the same way as Mr. Katz describes in this small book, although I tend to use plastic 5 gallon wine fermenting pails with airlocks more than I use crockery pots.

Molto utile per chiarire la questione fermentazioni. La ricchezza dei cibi fermentati è ormai molto nota e il testo di Sandor Ellix Katz è prezioso per imparare da questa persona ciò che lui ha sperimentato nella materia.