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

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A very literal guide, "A DIY Guide to Cultural Manipulation" is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!! A very literal guide, "A DIY Guide to Cultural Manipulation" is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi and other tasty, briny treats.


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A very literal guide, "A DIY Guide to Cultural Manipulation" is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!! A very literal guide, "A DIY Guide to Cultural Manipulation" is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi and other tasty, briny treats.

30 review for Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation

  1. 5 out of 5

    Alexander Pyles

    A brilliant little book that needs to be on the shelf of every homestyle cook. Katz does a wonderful job with breaking down what would seem to be difficult methods into very simple steps. I also hadn't really thought of "fermenting" as a cultural temperament, so his nice note at the end was a lovely touch. A brilliant little book that needs to be on the shelf of every homestyle cook. Katz does a wonderful job with breaking down what would seem to be difficult methods into very simple steps. I also hadn't really thought of "fermenting" as a cultural temperament, so his nice note at the end was a lovely touch.

  2. 5 out of 5

    Anna

    I enjoyed this book, but I read the whole thing and made a batch of sauerkraut using one of the recipes, all in less than an hour. In retrospect, I think the review that recommended I get Wild Fermentation by Sandor Katz as an easy intro to fermentation was actually thinking of his *other* book by that title (with a different subtitle and a co-author) that he published a couple of years later. It looks like the other edition is much expanded and probably more worth the price tag. Kinda confusing I enjoyed this book, but I read the whole thing and made a batch of sauerkraut using one of the recipes, all in less than an hour. In retrospect, I think the review that recommended I get Wild Fermentation by Sandor Katz as an easy intro to fermentation was actually thinking of his *other* book by that title (with a different subtitle and a co-author) that he published a couple of years later. It looks like the other edition is much expanded and probably more worth the price tag. Kinda confusing for the uninitiated....

  3. 5 out of 5

    Margaret Schlachter

    Little reference book I got with the Art of Fermentation. I also own Wild Fermentation as well and all three are great to have around.

  4. 5 out of 5

    Christina Javene

    I use Libby to read everything for free by renting audiobooks/Kindle books from my local library. I've just finished this and I need to have a physical copy. I've been having such romanticized daydreams of me holding this book (heavily annotated and dog-eared) in one hand while making beer and wine and sharing it with my friends, making the kind of kimchi I miss so very much having grown up in South Korea with ubiquitous access to fresh kimchi, making our own tempeh instead of buying the 2-layer I use Libby to read everything for free by renting audiobooks/Kindle books from my local library. I've just finished this and I need to have a physical copy. I've been having such romanticized daydreams of me holding this book (heavily annotated and dog-eared) in one hand while making beer and wine and sharing it with my friends, making the kind of kimchi I miss so very much having grown up in South Korea with ubiquitous access to fresh kimchi, making our own tempeh instead of buying the 2-layer plastic-wrapped ones from Publix, and leaning over a crock and stirring fermenting coconuts to make tuba, like my uncles in the Philippines used to do to get drunk on long boat trips. The book emphasizes being connected to locally, sustainably, and ethically produced food -- and in turn, connected to the different cultures (bacterial and human, hyuk!) that give rise to them. I'm a feminist for the 99% and have also worked in the field of microbiology for the past two years, so this dude has really just sunk his teeth into me with this book. I'm not gonna compost my own waste, though. No, thank you. I'm good.

  5. 4 out of 5

    Marina Pacheco

    This is a really short but fascinating booklet all about how to do your own fermentation. As far as I know the subject (and I know a lot more now) Katz covers pretty much everything you could ferment at home, from pickles to sourdough, miso to beer. I now feel fully able to go out and ferment. In fact I have already experimented with the Kimchi recipe and it was delicious. My next experiment will be Curtido. Aside from the fermentation you also get some background on the author and his life in a This is a really short but fascinating booklet all about how to do your own fermentation. As far as I know the subject (and I know a lot more now) Katz covers pretty much everything you could ferment at home, from pickles to sourdough, miso to beer. I now feel fully able to go out and ferment. In fact I have already experimented with the Kimchi recipe and it was delicious. My next experiment will be Curtido. Aside from the fermentation you also get some background on the author and his life in a commune. I like his sensible, try it and see approach which makes fermentation a lot less intimidating. I also like the fact that he isn't advocating fermentation and fermented foods as the next miracle cure that will solve all your ills. I get uncomfortable with books, like juicing, or sprouting that claim wildly unlikely health outcomes. Katz is enthusiastic about the health benefits of fermentation without over hyping them.

  6. 4 out of 5

    Duncan Reed

    Really great to own just as a fan of fermentation and a fan of Sandorkraut. If you are new to fermentation I'd recommend you buy the much expanded version of this (with the mostly pink cover) published by Chelsea Green - in this version the recipes can be quite vague, whereas in the other they are easier to follow for newbies. Really great to own just as a fan of fermentation and a fan of Sandorkraut. If you are new to fermentation I'd recommend you buy the much expanded version of this (with the mostly pink cover) published by Chelsea Green - in this version the recipes can be quite vague, whereas in the other they are easier to follow for newbies.

  7. 4 out of 5

    Charlene

    I loved this little book. I read the book cover to cover while I was on a trip. I have wanted to try making sourdough bread and now I am ready to try it. Instructions are easy to follow and you feel like you are learning from the author's personal experiences. I loved this little book. I read the book cover to cover while I was on a trip. I have wanted to try making sourdough bread and now I am ready to try it. Instructions are easy to follow and you feel like you are learning from the author's personal experiences.

  8. 4 out of 5

    Bess

    This is a warm and friendly invitation to ferment some things. Perhaps a better and briefer introduction to fermentation than Art of Fermentation, nevertheless I preferred the comprehensive nature of the latter. Art of Fermentation fed my inner geek better.

  9. 4 out of 5

    SuZanne

    What a great, handy little book filled with simple recipes for how to ferment all kinds of things from cabbage to cucumbers to miso, and lots more. Definitely a book to keep on the shelf and use over and over. And my sauerkraut turned out lots better after following Sandor's recipe. What a great, handy little book filled with simple recipes for how to ferment all kinds of things from cabbage to cucumbers to miso, and lots more. Definitely a book to keep on the shelf and use over and over. And my sauerkraut turned out lots better after following Sandor's recipe.

  10. 4 out of 5

    Nina Rook

    More of an aspirational book -- have actually done about two of the recipes, but look forward to more

  11. 4 out of 5

    Aleksandra

    An interesting and helpful, well-written guide for those interested in natural food.

  12. 5 out of 5

    Josie

    A handy pocket guide.

  13. 4 out of 5

    Laura Kivi

    I received this book for free through Goodreads First Reads This book is amazing!!! I love the recipes included and all the extra information provided!

  14. 5 out of 5

    Heywu

    Yogurt and pickle recipes seem promising.

  15. 5 out of 5

    Victor

  16. 4 out of 5

    Ian

  17. 5 out of 5

    Laura

  18. 4 out of 5

    Álvaro Sánchez

  19. 5 out of 5

    Wendy

  20. 4 out of 5

    Amy

  21. 4 out of 5

    Jordan Palmer

  22. 4 out of 5

    rebecca doering

  23. 5 out of 5

    Pinky

  24. 5 out of 5

    Peter

  25. 5 out of 5

    Rowan

  26. 5 out of 5

    Nora

  27. 5 out of 5

    Anthonio

  28. 5 out of 5

    Dominique Vonsiatsky

  29. 4 out of 5

    Henry Suarez

  30. 4 out of 5

    Missy Feigum

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