Simply Natural
 
   
Javascript DHTML Drop Down Menu Powered by dhtml-menu-builder.com
   

Join Our Mailing List

Email address:

Enter security code below  

Resources

Articles
Recipes
Forums
Links

Official PayPal Seal


Wild Fermentation by Sandor Ellix Katz


$24.50 SKU: wildfermentation
Quantity: View Cart

This item ships for Free, Lower 48 States Only.

No rating yet... Be the first to rate this product!

PRODUCT DESCRIPTION Wild Fermentation by Sandor Ellix Katz
 

Wild Fermentation by Sandor Ellix Katz

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

In the spirit of the great reformers and artists, Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food, and to the process of life itself.  —Sally Fallon, author of Nourishing Traditions, from the Foreword

Wild Fermentation takes readers on a tour of fermented foods from around the globe—many of them delicacies available at Zabar’s—and describes techniques for making them at home. For me the book was a nostalgic journey, reminding me of traditional foods I knew in my childhood, which are rarely found today. This is a book that will fascinate and inspire food lovers. —Saul Zabar, owner of Zabar's, New York City's famous food market

Groundbreaking new book celebrates the pleasures and benefits of fermented foods;

Wild Fermentation demystifies ancient food transformation processes and explains simple techniques for creating delicious and nutritious ferments at home.

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

Fermentation has been an important journey of discovery for me, writes author Sandor Ellix Katz. I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production.

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes—some familiar, others exotic—that are easy to make at home.

The author, a long-term HIV/AIDS survivor, also reflects upon the importance of fermentation in the cycles of life, and as a phenomenon in the spread of ideas and social change. Much more than a cookbook, this book touches on issues as varied as globalization, genetic engineering, and gender politics. “For me, fermentation is a health regimen, a gourmet art, a multicultural adventure, a form of activism, and a spiritual path, all rolled into one,” writes the author.

Wild Fermentation is a revolutionary and unique book, exploring cultural theory and the history of human nutrition. From raw foodists to slow foodists, from vegans to insatiable carnivores, this book will appeal to anyone interested in world food traditions and the whys of good food and good health.

Facts and Statistics About Fermentation

Most people consume fermented foods or drinks daily: bread, cheese, wine, beer, even coffee and chocolate.

Captain James Cook, the 18th century English explorer, is credited with having conquered scurvy (vitamin c deficiency) among his crews by serving them sauerkraut every day.

Fermentation pre-digests foods and improves the bioavailability of the nutrients present in them.

The process of fermentation also creates new nutrients, most notably B vitamins.

Live-culture ferments feed microorganisms essential to human digestion into your digestive tract.

Fermentation organisms also help prevent disease by competing with potential pathogens.

African infants weaned on fermented gruels had half as much diarrhea as counterparts weaned on unfermented gruels.

Literally hundreds of studies have been published in scientific and medical journals documenting the health-promoting and disease-fighting properties of different fermented foods and probiotic organisms.

Recent research in Finland concluded that fermentation of cabbage creates cancer-fighting compounds called isothiocyanates.

Humans started fermenting long before we began cultivating food crops. mead (alcohol fermented from honey) is generally regarded as the oldest fermented pleasure. The anthropologist Claude Levi-Strauss suggests that mead-making marks the passage of humanity from nature to culture.

During the two 20th century wars with Germany, Americans redubbed sauerkraut "liberty cabbage." (it goes great with freedom fries.)

Kimchi is such a basic staple in Korea that the average adult consumes more than 1/4 pound each day, and employees are customarily given "kimchi bonuses" in the fall so they can purchase ingredients to make their annual supply.

It was observed following the nuclear bombings in Hiroshima and Nagasaki that miso protected people from radiation sickness; later research identified a compound in miso called dipicolinic acid, which binds with radioactive elements and carries them out of the body.

FOREWORD
by Sally Fallon

The process of fermenting foods—to preserve them and to make them more digestible and more nutritious—is as old as humanity. From the Tropics—where cassava is thrown into a hole in the ground to allow it to soften and sweeten—to the Arctic—where fish are customarily eaten “rotten” to the consistency of ice cream—fermented foods are valued for their health-giving properties and for their complex tastes.

Unfortunately, fermented foods have largely disappeared from the Western diet, much to the detriment of our health and economy. Fermented foods are a powerful aid to digestion and a protection against disease. And because fermentation is, by nature, an artisanal process, the disappearance of fermented foods has hastened the centralization and industrialization of our food supply, to the detriment of small farms and local economies.

The taste for fermented foods is usually an acquired taste. Few of us can imagine eating fermented tofu crawling with worms, which is relished in parts of Japan; or bubbly sorghum beer, smelling like the contents of your stomach, which is downed by the gallons in parts of Africa. But then, few Africans or Asians can enjoy the odiferous chunks of rotten milk (called cheese) that are so pleasing to Western palates. To those who have grown up with fermented foods, they offer the most sublime of eating experiences—and there are many that will appeal to Western tastes even without a long period of accustomization.

In the spirit of the great reformers and artists, Sandor Katz has labored mightily to deliver this magnum opus to a population hungry for a reconnection to real food and to the process of life itself. For fermented foods are not only satisfying to eat, they are also immensely satisfying to prepare. From the first successful batch of kombucha to that thrilling taste of homemade sauerkraut, the practice of fermentation is one of partnership with microscopic life. This partnership leads to a reverence for all the processes that contribute to the wellbeing of the human race, from the production of enzymes by invisible bacteria to the gift of milk and meat from the sacred cow.

The science and art of fermentation is, in fact, the basis of human culture: without culturing, there is no culture. Nations that still consume cultured foods, such as France with its wine and cheese, and Japan with its pickles and miso, are recognized as nations that have culture. Culture begins at the farm, not in the opera house, and binds a people to a land and its artisans. Many commentators have observed that America is a nation lacking culture—how can we be cultured when we eat only food that has been canned, pasteurized, and embalmed? How ironic that the road to culture in our germophobic technological society requires, first and foremost, that we enter into an alchemical relationship with bacteria and fungi, and that we bring to our tables foods and beverages prepared by the magicians, not machines.

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.

Edition: Paperback
Format: 25 b&w illustrations, more than 90 recipes
Pages: 7 x 10, 208 pages
ISBN: 1-931498-23-7
Publisher: Chelsea Green Publishing
Release Date: 2003-09-15

Table of Contents

  List of Recipes ix
  Foreword by Sally Fallon xi
  Acknowledgments xiii
Introduction  Cultural Context: The Making of a Fermentation Fetish 1
Chapter 1.
Cultural Rehabilitation: The Health Benefits of Fermented Foods 5
Chapter 2.
Cultural Theory: Human Beings and the Phenomenon of Fermentation 13
Chapter 3.
Cultural Homogenization: Standardization, Uniformity, and Mass Production 20
Chapter 4.
Cultural Manipulation: A Do-It-Yourself Guide 28
Chapter 5.
Vegetable Ferments 38
Chapter 6.
Bean Ferments 57
Chapter 7.
Dairy Ferments (and Vegan Alternatives) 73
Chapter 8.
Breads (and Pancakes) 92
Chapter 9.
Fermented-Grain Porridges and Beverages 110
Chapter 10.
Wines (Including Mead, Cider, and Ginger Beer) 124
Chapter 11.
Beers 141
Chapter 12.
Vinegars 152
Chapter 13.
Cultural Reincarnation: Fermentation in the Cycles of Life, Soil Fertility, and Social Change 158
  Appendix: Cultural Resources 167
  Notes 169
  Bibliography 175
  Index 181

 




$24.50 SKU: wildfermentation
Quantity:
 Books
 Dr. Sherry Rogers
 Macrobiotic Books
 Vegetarian & Vegan Books
 Melanie Waxman: Books
 Clothing
 Kitchenware
 Natural Bedding
 Natural Foods
 PersonalCare
 Whole Vitamins
 Home