Wild Fermentation-The Flavor, Nutrition, and Craft of Live-Culture Foods PB BOOK

from TheYodamom

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.

from SubEuclid

This is one of my favourite cookbooks. The author has an enthusiastic style of writing that gets you involved in the recipe and encourages you to change the recipe to your tastes. I have bought two fermentation crocks that I use regularly to make kim chi, dill pickles and sauerkraut all from this...

from Draino

I was loaned this book by a friend who is way into food and food politics, some times too much so... But I read this and loved it so much that I got my own copy, because I have grand plans for trying out some of the wild recipes. (I have already successfully made Kimchi and Sour Beets.) It is not...

from Sundownr

I would add 10 stars to the rating if I could. This is one of my favorite books.

from wintergreens

The best way to get past your fear of rotting food, and a fabulous read, too!