Books,  Food

Wild Fermentation by Sandor Katz

I have been due to read a Sandor Katz book for awhile now. I am glad I was able to get the revised edition of this book.

Fermentation has become a hobby of mine for the last few years. I’ve made sourdough, kombucha, milk kefir, water kefir, jun kombucha, sauerkraut, kimchi, and recently started facto-fermentation of pickles and garlic. On a regular basis, I make jun kombucha at least twice a week and sourdough almost weekly during the cooler months. I drink the kombucha almost daily and when I am not making sourdough regularly, I do buy it from my local bakery.

A few years ago, I noticed that after a morning of drinking kefir, eating sauerkraut, and sourdough bread, my stomach felt great. Not heavy and things felt easy to digest. While I have never been diagnosed with an autoimmune disorder, IBS, digestion issues, etc. I have always had some digestive problems since I was a kid. My father has similar ones and is even more restricted by lactose intolerance. It’s not chronic nor is it persistent on a weekly or monthly basis, but I am the kind of person who gets digestion issues while travelling. At least a couple times of year, I get painful indigestion or food poisoning from eating something that did not agree with me. I guess the microbiome that Dad gave me is not the best. However, I generally eat pretty well and I find that fermented drinks and foods digest well. They do not give me problems.

I liked Katz’s style and ethos about fermentation. He emphasizes that you should keep clean but not sterilized and unlike a lot of other food or beverage books, he does not give you a mandatory list of what you need to get started. I found the book really interesting. There were lots of things I wanted to try and it was very accessible. The book has recipes but there is an emphasis on process rather than strict guidelines. Even the process can be adjusted.

The book has a lot of references and tips from lots of sources. I also really like the reflection about how microbes and bacteria and yeast are all around us. That this biodiversity in our food is important for sustainability in the long run.

I would really like to do a proper full cookbook review where I evaluate some of the recipes, but I do not own this book in book form. I do have an ebook version and will experiment with some recipes.

Read August 27-28, 2019.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.