Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition Paperback – Illustrated, August 8, 2016

Another good book to have on fermentation.

Common sense down to earth approach to fermentation that anyone can follow successfully. I love the way Sandor presents the information and the recipes in here are very easy to follow. My preferred book (along with Sandor's Art of Fermentation) for all things fermented!

This book was a favorite of mine when it first came out and borrowed it from a friend. MANY years later, I found myself NEEDING this easy to follow fermentation book. The book is great, the author is fun and the recipes are phenomenal and beginner friendly. No need for fancy gear, this guy lays it out on how to get started with what you have! A+

EXCELLENT READ on fermentation!!!! I have been fermenting in home for many, many years but not as large a scope of variety as i will now..... and with less stress to preciseness of yeast and percentages of contents. I was bold enough after reading part of the book to ferment the pulp and seeds (pulp left on the seeds) from my wild persimmion harvest to produce a rather flavorful vinegar that developed a mother within 2 weeks . Used a 5 gallon crock.ALSO, it is an ENTERTAINING read with GREAT pictures and illustrations!!!GREAT BOOK!!!!Thanks Sandor Katz for your contribution to all of life

Interesting to read of Sandor Katz's fermenting progression as he has lots of wonderful recipes. I was a bit overwhelmed by the book when I first received it, so found another book on fermenting which didn't seem so intimidating to me. After receiving and looking through the book, I realized I apparently was looking for something other than what this book offered. After receiving it, I wondered if I shouldn't have purchased his first book rather than this one. There are many recipes in this book that I want to eventually try, but there is much I need to learn and experience first, so it will be on the shelf waiting for my future fermenting projects. Do not want to get rid of the book because the author's enthusiasm and encouragement is on every page!

Process is written step by step instead of a long paragraph. Second must have books after the art of fermentation.

There are lots of five star reviews for Wild Fermentation already, but one more can't hurt, right? Katz provides many detailed recipes in this book for ferments of several varieties, which makes it a great starter book to read before stepping up to The Art of Fermentation.Wild Fermentation has two features that stand out to me as especially valuable:First, I did enjoy Katz's philosophical musings in regard to food, politics, death, and human existence in general. Although he is definitely thinking and writing from a very particular perspective, his tone is conciliatory and he remains focused on the potential of food as a unifying social force rather than going off on a tangent of blaming or demonizing folks with different experiences and/or perspectives. I think this demonstrates a degree of good will and rhetorical restraint that is badly needed in our increasingly polarized culture.Second, the suggested reading sections at the end of each chapter are extremely helpful. These have led me to a wealth of knowledge in the particular genres of fermentation that I became interested while reading this book. With such a dizzying number of books available on every type of fermentation, these suggestions have helped to pinpoint which ones are especially worth checking out.

Some books have a good information, but are boring. This book, however, has tons of bright and colorful pictures along with delightful stories. There is a large variety of fermentation recipes for just about any application. You won’t be disappointed.