Book Review – Wild Fermentation

Did you know fermentation is for more than just making beer?

Wild Fermentation, by Sandor Katz, has a bunch of recipes for using the fermentation process for food preparation and preservation.

The familiar Sourdough Bread is in there. So are some recipes for wine and beer. Sauerkraut (made with seaweed), Kimchi and Miso, too.

And then there’s a few that were new to me. Coconut-Milk Pudding. Ogi (African Millet Porridge.)

Then there’s some info on how fermentation is actually a source for B vitamins and folic acid. Pretty cool. Plus, it makes milk much easier to digest and is a good way to store dairy products longer.

Besides, I like the idea of eating live foods. (Maybe it’s the Klingon in me?)

Check it out.