''Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods'' is a 2003 book by

Sandor Katz Sandor Ellix Katz (born May 20, 1962) is an American food writer and DIY food activist. Work A self-described " fermentation fetishist", Katz has taught hundreds of food workshops around the United States, and his book '' Wild Fermentation'' ( ...

that discusses the ancient practice of

fermentation Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduce ...

. While most of the conventional literature assumes the use of modern technology, ''Wild Fermentation'' focuses more on the practice and culture of fermenting food. The term " wild fermentation" refers to the reliance on naturally occurring bacteria and yeast to ferment food. For example, conventional bread making requires the use of a commercial, highly specialized yeast, while wild-fermented bread relies on naturally occurring cultures that are found on the flour, in the air, and so on. Similarly, the book's instructions on

sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...

require only cabbage and salt, relying on the cultures that naturally exist on the vegetable to perform the fermentation. The book also discusses some foods that are not, strictly speaking, wild ferments such as

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus ''Aspergillus oryzae''), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; p ...

yogurt Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...

kefir Kefir ( ; alternative spellings: kephir or kefier; ; ; ) is a Fermented milk products, fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic SCOBY, symbiotic culture. It is prep ...

, and

nattō is a traditional Japanese cuisine, Japanese food made from whole soybeans that have been Fermentation in food processing, fermented with Bacillus subtilis, ''Bacillus subtilis'' var. ''natto''. It is often served as a breakfast food with rice. ...

. Beyond food, the book includes some discussion of social, personal, and political issues, such as the legality of

raw milk Raw milk or unpasteurized milk is milk that has not undergone pasteurization, a process of heating liquid foods to kill pathogens for safe consumption and extension of shelf life. Proponents of raw milk have alleged numerous purported benefits t ...

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

s in the United States. ''Newsweek'' has referred to ''Wild Fermentation'' as the "fermentation bible".

References

External links

''Wild Fermentation'' updated and revised edition
on author website 2003 non-fiction books Fermentation Chelsea Green Publishing books {{food-book-stub