Don't let the cover fool you. This is not a hastily put together, ill-informed attempt at covering bits and pieces of the history of fermentation. Not at all. 'Wild Fermentation' is- if one can use the term to deal with something that generally results in beers, yogurts, and cheeses- 'scholarly'. Impeccably researched, Katz takes us through the history of fermented food from the earliest 'happy accidents' of fermentation through to today's current ferment-heavy processed food culture.

But he doesn't necessarily dwell on the latter- rather, he turns most of his attention to the power of wild fermentation and how it positively affects those eating its products.

Then you get to put it into action- great recipes that will allow for a little experiementation without the risk of offing yourself from food poisioning.

This is truly a fascinating, exciting book on a subject most people probably don't give very much thought to. Definitely recommended.

I picked up this book at my local food co-op because the cover caught my eye. I had known that people ferment their own food, but I really did not know any details about how it was done. This book made it so easy for me to learn how to easily and cheaply ferment food/beverages.

With just a few basic supplies, you can make your own yummy stuff like pickles and kimchee. You may not know that fermented foods are actually good for you. The author of this book explains everything in detail and with a great style of writing. He tells stories and makes you feel like you are an old friend.

The best part is that it is SO easy to make the stuff in here. After all, the process of fermenting is pretty much all about waiting. None of the supplies needed are very costly. The author gives many suggestions for equipment you can use that you probably already have.