Wild Fermentation, by Sandor Ellix Katz
I love to preserve my homegrown bounty and I have also wondered how it was done before the advent of water bath and pressure canning in the 1800’s. Certainly people preserved foods long before rubber canning seals were invented. Sandor Katz digs deep into ancient preservation methods – primarily fermenting, and provides answers and most importantly, methods for this nutritious way of preserving.
From sauerkraut to sourdough, beer to yogurt, the history, culture that invented it and method of each type of ferment is explored. Katz supplies many anecdotes, both from his own family history and from the groups he studied to illustrate the fermenting process and even the enjoyment of the finished product. Some methods are complicated at best, but most ferments are surprisingly simple and Katz shares many recipes for fermenting and enjoying veggies, dairy, grains, and of course, beer and wine.
Health benefits of fermented foods are also explained and given new value. Dozens of recipes include: basic brining, sauerkraut, kimchi, miso, yogurt, farmer’s cheese and sourdough starter. Anyone looking for new/old ways to preserve food, while retaining as much of the nutrients as possible and making it more easily digestible, will find this book most informative and entertaining.
published in 2003 by Chelsea Green Publishing
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