Wild fermentation“The focus of this book is the basic processes of transformation, which mostly involve creating conditions in which naturally occurring wild organisms thrive and proliferate. Fermentation can be low-tech. These are ancient rituals that humans have been performing for many generation...
I have made sauerkraut, kimchi, pickles, etc.... and have many more plans to continue with my fermentation experiments. I love the way the author detail his experiments and encourages the reader to develop his own taste. One of my favorite all time inspirational food preparation books.
A huge reference, great for its time but it needs updating.
I believe this is more of a dip in book not a read strait through book. Every place I've opened too I've learned something amazing about microbes and history. Very cool.
This is one of those books that a person is always sort of currently reading. I get scared by how bad certain things are (nuts, storing things in plastic, etc) and then excited by how good certain things are (butter, milk, game). It's a rollercoaster ride!
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