Wild Fermentation-This is a great book

[Jay Cohen]

This is my new fav book, which I highly recommend. It covers all the basics of fermenting Veggies, Dairy, Fruit and many other interesting items.
Once you read this book, you'll understand why it's so necessary and easy to add fermented foods to your diet.
Trust me on this.

http://www.wildfermentation.com/book...rmentation.php

Link is W/F/S.

Here is a overview from the Home Page:

Wild Fermentation
Book Info

1. Table of Contents
2. Forward
3. Recipe List
4. Praise & Reviews

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 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.

[Sean McMaster]

Looks neat, Jay. Have you tried many of the recipes yet?

[Jay Cohen]

Originally Posted by Sean McMaster

Looks neat, Jay. Have you tried many of the recipes yet?

Have been making and eating the Kimchee for a few months, have it with every meal. Plan to toss some garlic into a Brine and have at all times. Also plan to start a veggie crock and have fermented veggies 24x7, once toss get to ripe, will put into canning jars and store in fridge. There are so many recipes, just got the book.
I was making Kefir for a few months, very good stuff, I just moved away from dairy, so I gave the grains to some fellow CF'rs.

[Scott Kustes]

I just found out about that book yesterday...when I started reading Katz's other book "The Revolution Will Not Be Microwaved." It's on the list now!

[Jay Cohen]

Originally Posted by Scott Kustes

I just found out about that book yesterday...when I started reading Katz's other book "The Revolution Will Not Be Microwaved." It's on the list now!

Just found out, I'm shocked. I'll look for a review on your site near future.
I'm reading the Revolution book now, very rad stuff, but point on.
I'm going to be putting in a garden along with only trying to shop at local farmer markets this spring/summer.

Paleo eating is getting easier and easier and more and more healthy.

[Sarena Kopciel]

Looks good, will try to get it to review this weekend during my 2 glorious rest days!

[Jennifer Higgins]

Yeah- I posted about that book on your kimchi thread a few weeks ago......

[Steve Liberati]

Thanks Jay. Still searching for grains to Kefir with Organic Raw Milk. Try emailing Dom, as well as a few others in the "list" but no luck.

Fermented foods has been on my to-do list for some time now, but haven't gotten around to it. Thinking this book will push me along. Thanks.

[Skylar Cook]

Hmmm... I might have to get that. I just started fermenting kombucha recently, and it'd be interesting to see what he has to say about it (if anything). I'm thinking fermented foods would be great to have around in college as they're usually quite cheap and don't go bad.

[Anthony DiSarro]

You read my mind Jay