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Praise for
Wild Fermentation
"While the recipes are plentiful the authors writing is what pulled me in and
captivated me. He is very knowledgeable on the subject of fermented foods
and examines them through a historical, scientific, and even a philosophical
sense . . .. As I type these words there are crocks of sauerkraut and bread starter
bubbling away on my kitchen counter, and after reading
Wild Fermentation
I
not only appreciate but also understand the life cycles of each."
Cheftalk.com
"For those of us raised to believe that cleanliness is Godliness and 'sterilization'
the route to health, the notion that we'd sometimes be better off Jetting
microbes have their way in our food seems . . . well, 'wild/ Armed with noth-
ing more than a taste for sour flavors, and a decade of experiment that began
with salted cabbage, Katz takes the reader on a tour of praise for what micro-
bial biodiversity can do for foods and human health. A witty and enlighten-
ing romp with 'mix, wait, and check' recipes for everything from brined garlic
to vineagre de pina."
Joan Gussow, author,
This Organic Life
"Katzs desire to help others learn the craft of fermentation shines throughout
this book."
Northeast Food System Partnership
"A gold mine for science-fair projects."
Booklist
"Yes, this is a good book for anyone who wants to know how to make kraut or
kimchi or goat cheese, but it is also a book for anyone who wants to know
about life, about how life works—how to enjoy it, respect it, love it and eat it."
Indy Media Center
"A unique cookbook for gardeners . . . . This book will appeal to those inter-
ested in world food traditions, the history of human nutrition, and the
"whys" of good food and good health."
The Washington Post
"Katz has obviously done comprehensive research on his subject and is pas-
sionate about it."
Library Journal
"Comprehensive . . . . Delves into the how, when, why, and where of this deli-
cious process with joyfully obsessive abandon."
Kitchen and Cook
(the newsletter of the Culinary Institute of America)
"Sandor Ellix Katz delves deep into the magic and meaning of food with
Wild Fermentation.''
Body and Soul Magazine
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CHELSEA GREEN PUBLISHING COMPANY
WHJTE RIVER JUNCTION, VERMONT
Copyright © 2003 Sandor Ellix Katz.
Illustrations copyright © 2003 Robin Wimbiscus.
No part of this book may be transmitted in any form by any means without
permission in writing from the publisher.
Designed by Jill Shaffer.
Printed in the United States
First printing, July, 2003
13 12 11 10 09
10 11 12 13
Recycled Paper
Chelsea Green
sets
publishing as a tool for cultural change and ecological
stewardship. We strive to align our book manufacturing practices with our
editorial mission, and to reduce the impact of our business enterprise on the
environment. We print our books and catalogs on chlorine-free recycled
paper, using soy-based inks, whenever possible. Chelsea Green is a member of
the Green Press Initiative (www.greenpressinitiative.org), a nonprofit coalition
of publishers, manufacturers, and authors working to protect the world's
endangered forests and conserve natural resources.
Wild Fermentation was
printed on MV White Offset Recycled, a 30 percent post-consumer waste
paper.
Library of Congress Cataloging-in-Pub I ication Data
Katz, Sandor Ellix, 1962-
Wild fermentation : the flavor, nutrition, and craft of live-culture
foods
I
Sandor Ellix Katz.
p.
cm.
Includes bibliographical references and index.
ISBN 1-931498-23-7 (alk. paper)
1. Fermented foods.
TP371.44.K37 2003
641.7—dc21
I. Title.
2003046207
Chelsea Green Publishing Company
P.O. Box 428
White River Junction, Vermont 05001
800-639-4099
www.chelseagreen.com

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