Wild Fermentation
The flavor, nutrition, and craft of live-culture foods
Wild Fermentation
By Sandor Ellix Katz
Chelsea Green Publishing, 2003, $20
Wild Fermentation is much more than a cookbook. It is a guidebook to the fantastic and mysterious microbial world of live-culture foods that is written with wonder, excitement, and delight.
This book explores the nutritional and cultural value of preparing and eating live-culture foods, and offers information on what the foods are and where they come from. The accessibility of Katz’s recipes is inspiring. Without losing any of the integrity of these centuries-old traditional processes, his instructions are simple. Suggestions are always offered on how to adapt and play with different methods or recipes based on what you already have in your kitchen or what’s growing outside your house. Katz also eloquently weaves interesting (and occasionally very funny) personal stories from his extensive experience playing with live-culture foods.
The most dramatic and exciting ferment I’ve tried so far has been Amasake, a sweet pudding-like beverage traditionally made with rice in Japan. The only ingredients are grain, water, and a cultured rice starter called koji that can be found at Fujiya Japanese Foods (www.fujiya.ca). I’ve tried millet, barley, quinoa and kasha. Instructions: heat, mix, wait, and within about 8 hours the grains are transformed into deliciously sweet Amasake, which can be enjoyed as is or blended up with some soaked nuts or seeds (my favourite), or any other flavours you like.
By giving you all the tools, information, inspiration and encouragement you need, this book offers a window into the huge and exciting world of live-culture foods and could change your life. So get right in there and grow!
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