If I had this book last year, I wouldn’t have thrown out (and buried, yes, buried) a gallon of naturally fermented purple cabbage in my backyard. I would’ve just scooped off the horrid slimey mold on top, and enjoyed the brilliant kraut underneath.
I need this book if I’m ever going to get rid of my fear of mold and leaving things out of the refrigerator. Because this book is all about leaving things out. To ferment, to culture, to brew and brine.
With more things I’ve never even heard of than not, this book brims, nay, bubbles, with information about fermenting everything from olives to fig butter to miso to tempeh.
Oo. Serious sourdough.
Kombucha!
Vinegar.
Chewed Potato Beer?
Kefir.
You could get lost in this book.
Forget your traditional survivalist fare: If you plan on eating well while you’re there, THIS is the book you need on a desert island. All 498 pages of it.
We’ve got a couple of copies to give away at the following link to the publisher:
The Art of Fermentation by Sandor Ellix Katz
I think my kitchen is about to get a lot more interesting. Persian yogurt soda, anyone?
Awesome! Thanks! I entered at Chelsea Green. I’ve wanted this book for some time. Thanks for the chance.
My attempt at fermenting the last of my purple cabbage crop lasted about 5 days. The smell was more than I could bear, and I tossed the whole thing into the dumpster. Was not even comfortable putting it in the compost. That stuff smelled seriously toxic!
I have been wanting a book like this! I too threw out what should have been good food. 🙁 I HATE waste! I tried making Kimchi…it was used as compost. :-p
If you’re interested in sourdough, this is a terrific site: http://www.breadtopia.com/.
You can learn all you ever wanted to know about sourdough from Eric, even buy starter from him. I used to have a wonderful, vigorous, practically unkillable starter that originated in Alaska, but my ex got custody in the divorce. So I recently bought some from Eric and, though I haven’t made bread with it yet, it’s showing good vigor even after sitting in my hot mailbox for several hours before I retrieved it and revived it.
i have made sauerkraut one time and would love to start doing more!! i have the bug lol
i’ve been reading a lot on this subject, readying to try fermenting.
I would love to have this book. The only fermenting I do right now is Kombucha.
I am both fascinated and repelled by the idea of fermenting things. A book like this would be a great introduction for me!
It sounds pretty fascinating to me! I do a bit of fermenting and make my own yogurt, kefir, creme fraiche, etc., and am pretty adventurous. I haven’t gotten the hang of kimchi yet. The chewed potato beer? Mmmm… might depend on who is doing the chewing. LOL.
I have been wanting to ferment more and have eyeing this book since it was released……and love Sandor Katz! <3
This book could open up whole new food avenues for me.
rsgrandinetti@yahoo(DOT)com
I have been trying to get up the guts to ferment some vegetables. Milk is a regular ferment around here, but I want to up my game. Thanks for the giveaway!
This would be a truly amazing read. Thanks for the giveaway!
I have tried rice-porridge-method kimchi and lacto-fermented sauerkraut with raw goat’s whey. Both were DELICIOUS, so different from the store-bought as to be almost unrelated foods.
Now I’m ready to try some more involved techniques. I’ve actually never successfully made yogurt. Or kefir. Or sour cream/creme fraiche, even!
Thank you for the giveaway!
Sounds like a must have book for me. So much to learn and so little time to do it. Love to enter .Thanks for the giveaway.