Book Log - Number 61
Today I finished reading Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandor Ellix Katz - AKA: Sandorkraut :)
I'm not going to lie - there is a leftist vibe to the book, as would be expected from a guy who also wrote "The Revolution Will Not Be Microwaved" and who lives in an "intentional queer community" in the hills of Tennessee. Like many city born (he's a native NYer) "back to the land" communal folk, he's a leftie and he's not ashamed of it. If you have issues with that... this is probably not the book for you.
But if you are interested in ancient cooking techniques, homemade staples, and kitchen experiments, this is soooooo very much the book for you. I'll add too, that if you have recurrent dietary issues, this may be a helpful book as well.
I already brew beer and wine. Now, with my IBS making it more and more clear that dairy may be off the menu for the rest of my life, my interest in eating locally made food products when I can, and other concerns of a slow-foodie gourmand... Well, it seemed like a great addition to my personal library.
Katz does a nice wrap up of the history of fermentation and cultured foods, and makes it clear that this is easy to do at home. And that this is NOT a big deal. For me, in some ways, this is the best part of the book. He is very encouraging to the newcomer. He wants you to do this. He wants you to ferment and make your own pickles, sauerkraut, kimchees and kefir.
He talks a lot about alternatives. For people who are allergic to dairy or are vegan, he talks about ways to ferment things like coconut milk, or cashew milk. Cashew kefir sounds fantastic to me.
I personally love sweet/sour/hot things. His recipe for Fruit Kimchee is likely one of the first I'll try. I think I will also try making my own vinegar, when our copious stock runs down a bit.
In short - This is a great little book. Super informative, uplifiting, and a lot of fun to read. Perfect for the more adventuresome cook - and for the science geek in us all.
N.
I'm not going to lie - there is a leftist vibe to the book, as would be expected from a guy who also wrote "The Revolution Will Not Be Microwaved" and who lives in an "intentional queer community" in the hills of Tennessee. Like many city born (he's a native NYer) "back to the land" communal folk, he's a leftie and he's not ashamed of it. If you have issues with that... this is probably not the book for you.
But if you are interested in ancient cooking techniques, homemade staples, and kitchen experiments, this is soooooo very much the book for you. I'll add too, that if you have recurrent dietary issues, this may be a helpful book as well.
I already brew beer and wine. Now, with my IBS making it more and more clear that dairy may be off the menu for the rest of my life, my interest in eating locally made food products when I can, and other concerns of a slow-foodie gourmand... Well, it seemed like a great addition to my personal library.
Katz does a nice wrap up of the history of fermentation and cultured foods, and makes it clear that this is easy to do at home. And that this is NOT a big deal. For me, in some ways, this is the best part of the book. He is very encouraging to the newcomer. He wants you to do this. He wants you to ferment and make your own pickles, sauerkraut, kimchees and kefir.
He talks a lot about alternatives. For people who are allergic to dairy or are vegan, he talks about ways to ferment things like coconut milk, or cashew milk. Cashew kefir sounds fantastic to me.
I personally love sweet/sour/hot things. His recipe for Fruit Kimchee is likely one of the first I'll try. I think I will also try making my own vinegar, when our copious stock runs down a bit.
In short - This is a great little book. Super informative, uplifiting, and a lot of fun to read. Perfect for the more adventuresome cook - and for the science geek in us all.
N.