Wild and Lazy Fermentation

The Art of Fermentation Giveaway

The Art of Fermentation Giveaway

Oh, hi, best book ever.

If this isn’t your first time here, you’ve likely heard me extoll the virtues of a certain book.  Written by a certain man. I’ve done so because I think this book will change your life and I think it might just change the world.  It won the James Beard Award for Reference and Scholarship in 2013. In my house, where there are two copies, one is ferried about from my kitchen to my bedside almost daily. It has the patina of a well-loved cookbook: pages speckled with the polka dots of bubbly experiments, corners folded, too many bookmarks stretching the spine, handwritten exclamation points liberally scattered throughout like fat grains of colorful rock salt.  There’s no disrespect intended towards this beautiful tome, but I show my love and affection to this book by using it.

If you haven’t guessed it yet, or if you experienced some kind of strange, title-only illiteracy upon opening this post, it’s The Art of Fermentation by Sandor Katz, and it’s my kitchen religion.

It's a reference book, among other things, so get ready to have your mind blown by the depth and breadth of information

It’s a reference book, among other things, so get ready to have your mind blown by the depth and breadth of information

Although I fermented, a lot, well before this book came out, I have learned so much and progressed so much in my fermentation practice since its release in mid-2012 that it almost feel like I started fresh upon my first read.  It is rare for me to prepare a new fermentation class without referencing it for something.  For so many of those sticky fermentation questions that arise, it provides the answers I had trouble finding anywhere else.  For moments when I’m feeling busy and overwhelmed by the burden of caring for all of my culture creatures, it provides inspiration that I had trouble finding anywhere else. It is a gift bestowed on the world by Sandor Ellix Katz and Chelsea Green Publishing.  Better yet, it’s a gift that they’re letting me pass on to you.  Yup, you could win a free copy of what I will happily describe as my very favorite book on food.

Color photo sections dot the book.  Lots of beauty to explore.

Color photo sections dot the book. Lots of beauty to explore.

You want your up-to-date fermentation science*?  Katz’s got you covered.  Want your understanding of the various processes of fermentation? You’re all set.  Want your mold/bacteria/fungus fears assuaged with solid evidence and history?  If this man can’t do it, nobody can. In short, this book is in-depth, approachable, beautiful, science-based, experience-driven and fun.  It really doesn’t seem possible for all of these things to come together, but they have.  But why do you care about my opinion! Enter the contest and you can have your own copy to lovingly abuse, for the bargain price of free!

My library consists of tempeh, pickles and The Art of Fermentation** **plus some other stuff.

My library consists of tempeh, pickles and The Art of Fermentation**
**plus some other stuff.

*Fermented foods and their by-products have become a hot topic for research, so expect the data to evolve in the coming years!

a Rafflecopter giveaway

113 Comments

  1. Sara Baker
    Posted January 24, 2014 at 5:45 pm | Permalink

    I have to admit, I love teasing my sister-in-law, mother-in-law, and husband with my SCOBYs. It grosses them out, no matter how many times I let them know it tastes delicious and cleanses your body, to boot!

  2. Posted January 24, 2014 at 5:50 pm | Permalink

    I love fermented hot sauce way, way better than just blenderized :)

  3. Amanda
    Posted January 24, 2014 at 6:55 pm | Permalink

    Haha! I love it, Sara! I love my booch, but sometimes a SCOBY does look scary.

  4. Amanda
    Posted January 24, 2014 at 6:55 pm | Permalink

    I’m with you, Denise!

  5. Sam
    Posted January 24, 2014 at 7:55 pm | Permalink

    It’s good for your belly!

  6. Rachael K.
    Posted January 24, 2014 at 9:55 pm | Permalink

    I like to tell folks that fermented foods like kimchi are good for your health.

  7. Posted January 25, 2014 at 12:28 am | Permalink

    “Yup,” with a big grin is my favorite thing to tell my friends when they remind me that I can buy yogurt and bread at the store.

  8. Posted January 25, 2014 at 5:47 pm | Permalink

    I’m so excited to be introduced to the world of fermentation. Coming next week to the class hopefully (if it doesn’t snow)!!

  9. Josh
    Posted January 25, 2014 at 5:51 pm | Permalink

    Awesome Crow away!! :)

  10. tanya
    Posted January 25, 2014 at 6:07 pm | Permalink

    fermented foods are alive! :)

  11. Heather
    Posted January 25, 2014 at 6:10 pm | Permalink

    I haven’t jumped down this rabbit hole yet. This book would be the perfect push ;)

  12. Jesse McAvoy
    Posted January 25, 2014 at 6:41 pm | Permalink

    I love telling people how yummy and easy to make kimchi is!

  13. Andrea G
    Posted January 25, 2014 at 6:49 pm | Permalink

    I love telling people about how, as a family, we make big crocks of sauerkraut. We all get together for a big party.

  14. Posted January 25, 2014 at 7:01 pm | Permalink

    Enjoyed catching up on your blog tonight — and seeing this giveaway! I remember hearing Sandor Katz on the radio a couple years ago (could it have been T. Gross?) and being riveted by him. His book has been fizzing in the back of my mind ever since — I’m only afraid that it will generate a new obsession. But hell, once you love one ferment, why not delve into them all? I do love cheese with sauerkraut. Thanks for posting about this, Phickle!

  15. Rachael
    Posted January 25, 2014 at 7:47 pm | Permalink

    Build up your immune system eat fermented foods!!

  16. Judy
    Posted January 25, 2014 at 8:25 pm | Permalink

    My favorite thing to tell people about fermentation is that I need to learn so much more but it’s not nearly as hard as I make it sound.

  17. Larissa
    Posted January 25, 2014 at 9:22 pm | Permalink

    It is SO fast and easy to make lactofermented pickles. They taste so much better than the vinegar based ones that I may never make them that way again.

  18. KATHLEEN GENT
    Posted January 25, 2014 at 9:40 pm | Permalink

    I loved making goat milk yogurt with my friend’s (free) raw goat milk: it was delicious and my grandaughter loved it, but it was so NOT EASY! Now that I have my kefir grains I’m in fermented milk heaven. By the way, my kefir grains are NOT FINICKY! If the kefir’s too sour I just make a strawberry-frozen banana smoothie. Sometimes it’s so perfect I love drinking it plain. You just can’t mess up kefir grains. And kefir cheese is THE BEST.

  19. Posted January 25, 2014 at 10:06 pm | Permalink

    I’ve actually never fermented anything but really want to start.

  20. ray d.
    Posted January 26, 2014 at 7:58 am | Permalink

    This book is great! So much information.

  21. Tamara
    Posted January 26, 2014 at 8:00 am | Permalink

    I am both fascinated and terrified of that book. Just started my first batch of kombucha

  22. Amy S
    Posted January 26, 2014 at 12:34 pm | Permalink

    I’m super new to fermenting. Would love to read this book!

  23. Posted January 26, 2014 at 4:26 pm | Permalink

    Fermented foods are delicious and easy to make yourself. They’re not scary and they’re so good for you!

  24. katie
    Posted January 26, 2014 at 10:19 pm | Permalink

    I’ve been looking at this book but just haven’t bought it yet. It’s on my wish list though.

  25. Kate
    Posted January 27, 2014 at 6:32 am | Permalink

    I don’t really understand how commenting works with the rafflecopter thing, so apologies if I’m messing up your blog! I’ve just tried making your fermented parsnip pickles for my first fermentation ever and am amazed to find out that they are edible!! Very excited about exploring this new avenue.

  26. Adriene
    Posted January 27, 2014 at 8:10 am | Permalink

    Just starting my trip down fermentation road after attending a workshop in January….love your website…thanks for sharing!

  27. Kara
    Posted January 27, 2014 at 11:36 am | Permalink

    I am so excited about this book. I am looking for some ideas and instruction for fermenting for the kiddos.

  28. Angela
    Posted January 27, 2014 at 6:36 pm | Permalink

    It’s so good for you!

  29. Margot C
    Posted January 27, 2014 at 8:09 pm | Permalink

    I know that fermented foods have all sorts of health benefits but I’m not quite ready with the witty Dowager Countess zingers that would put those doubters and ickers in their respective places (and I don’t even know what a SCOBY is); that’s why I need the book.

  30. Peter
    Posted January 27, 2014 at 11:24 pm | Permalink

    Today is my first time on your blog. I came across it while looking for information on fermenting. Looks like I found a real treasure!

  31. Jodi Monroy
    Posted January 28, 2014 at 12:41 am | Permalink

    I love to tell people how much fermented food aids digestion!

  32. Rebecca Hoop
    Posted January 28, 2014 at 6:44 am | Permalink

    I just started fermenting food thanks to your blog, and it is so easy! Thanks! I’d love to win this book and learn more about fermenting!

  33. Pamela Perkins
    Posted January 28, 2014 at 11:53 am | Permalink

    ready to try my hand at making my own fermented foods..book looks like a great jumping off place.

  34. Amy Schmelzer
    Posted January 28, 2014 at 11:56 am | Permalink

    I asked my 7 year old what she tells people about fermented foods and she responded “There are lots of them.” She is so right. If you try one and don’t like it or it doesn’t like you, then there are other ferments you can try until you find your favorites.

  35. Liz Y.
    Posted January 28, 2014 at 12:09 pm | Permalink

    Love to talk about how easy it is. Three ingredients?? Come on, it doesn’t get easier than that!

  36. Morgen LaCroix
    Posted January 28, 2014 at 1:46 pm | Permalink

    Oh how I have longed to own this book!!!

  37. Morgen LaCroix
    Posted January 28, 2014 at 1:50 pm | Permalink

    I like telling people about how EASY it is

  38. Posted January 28, 2014 at 6:57 pm | Permalink

    I want to win this book!

  39. Marie B.
    Posted January 28, 2014 at 7:05 pm | Permalink

    Just love this new fermenting journey for better health.

  40. Dana M
    Posted January 28, 2014 at 7:17 pm | Permalink

    I’m new to your site, and am loving poking around. I’ve only been fermenting for a little over a year, but I always have kombucha, milk kefir and sour cream, salsa, sauerkraut, and carrots going. It has made a big difference in my families health.

  41. Katie
    Posted January 28, 2014 at 7:27 pm | Permalink

    I love fermenting, I really want to delve deeper into veggie ferments :)

  42. Erin LaTurner-Hicks
    Posted January 28, 2014 at 7:54 pm | Permalink

    A lot of my conversations go like this – Here try my kombucha! Yes it’s healthy. That’s a SCOBY (explains SCOBY). Her name is Simone, isn’t she beautiful (yes I named my mother. I talk to her too!)
    I have a few converts!! :)

  43. Posted January 28, 2014 at 8:06 pm | Permalink

    Looking forward to the book- add to my growing ferment library

  44. Victoria Gemberling
    Posted January 28, 2014 at 8:16 pm | Permalink

    Just started making our kefir. Hubby and I are really enjoying it and want to learn more about fermented foods. We want our kitchen to become a virtual laBORatory! :-)

  45. Cathy
    Posted January 28, 2014 at 8:23 pm | Permalink

    Love fermented foods.

  46. ellyse
    Posted January 28, 2014 at 8:40 pm | Permalink

    I just got “Wild Fermentation” as a birthday gift for my sister! Amazing book! Looking forward to reading “The Art of..”

  47. Traci
    Posted January 28, 2014 at 9:11 pm | Permalink

    Would love the book, as would we all!!! :)

  48. jill
    Posted January 28, 2014 at 9:27 pm | Permalink

    Fermented foods are a forgotten secret to health. I’m so thankful to have discovered them. I need this book!

  49. Lucy
    Posted January 28, 2014 at 9:48 pm | Permalink

    Not all bacteria is bad!!!

  50. Susan Coan
    Posted January 28, 2014 at 9:52 pm | Permalink

    I love sharing cultures with people. My kefir grains today were shared to a 3rd generation of sharings!

  51. Brian
    Posted January 28, 2014 at 10:01 pm | Permalink

    Awesome book! I have had this on my to buy list for a while now. I’m excited to go beyond kraut!

  52. Posted January 28, 2014 at 10:18 pm | Permalink

    I love telling people all the benefits of kombucha and kefir. Seeing their eyes light up when they recognize its value is so gratifying.

  53. Posted January 28, 2014 at 11:32 pm | Permalink

    I love telling people how spiritual fermenting can be. That’s what moved me so much about Sandor’s first book. It really changed the way I view the world. World peace and love through fermentation!

  54. Posted January 28, 2014 at 11:56 pm | Permalink

    New to fermenting. Working on my sons health. Have heard this book is the Holy Frail of fermentation! Would be so proud to add it to my permanent library. :)

  55. Tara
    Posted January 29, 2014 at 12:12 am | Permalink

    I love my cultures and their babies!

    Can’t wait to share the love!

  56. L S
    Posted January 29, 2014 at 1:41 am | Permalink

    Love the blog :)

  57. H L Newsom
    Posted January 29, 2014 at 2:12 am | Permalink

    I’ve been fermenting foods in may belly forever, and really love practicing the art externally. Can’t wait to dive deep with this beautiful book.

  58. Posted January 29, 2014 at 9:01 am | Permalink

    This book is on my want list, so I’d LOVE to win.

    I pulled a handful of blueberries out of the freezer for my last batch of ‘bucha. It turned out fantastic!

  59. Posted January 29, 2014 at 9:12 am | Permalink

    When making sauerkraut, makes sure the liquid stays above the cabbage or it will mold!

    When making kimchee, if using fish sauce, you need to make sure there aren’t any additional preservatives in your sauce. I use a fish sauce that only has 2 ingredients and it is made of fermented anchovies.

  60. Posted January 29, 2014 at 10:36 am | Permalink

    I was JUST talking about wanting to learn to ferment food!

  61. Michelle Packard
    Posted January 29, 2014 at 10:38 am | Permalink

    Oh I want a healthy gut. Teach all there is to know about Fermentation.

  62. lisa malone
    Posted January 29, 2014 at 10:43 am | Permalink

    I would so love to start fermenting!

  63. Posted January 29, 2014 at 10:44 am | Permalink

    I love fermented foods and have dabbled in it a bit, but haven’t fermented more just because I don’t know enough about it. I’d love to assuage my fear of and lack of knowledge in the realm of fermentation with this lovely tome :-)

  64. Melissa C.
    Posted January 29, 2014 at 10:52 am | Permalink

    Fermentation is actually! And fun!

  65. Brooke Sopher
    Posted January 29, 2014 at 10:54 am | Permalink

    My roommate was always creeped out by my scoby. She used to tell people it was a brain that I was preserving. Now I tell that to people too.

  66. Lynn C
    Posted January 29, 2014 at 11:03 am | Permalink

    I love Kombucha but I have to admit, the scoby grosses me out!

  67. Maiko
    Posted January 29, 2014 at 11:10 am | Permalink

    I grew up eating fermented food (I’m Japanese). My favorite is natto (fermented soybeans). I’m going to start making my own natto and also kimchi. I love to watch my scoby grow in my kombucha (almost like watching my baby grow). I’d love to have this book and learn more about other fermented foods :)

  68. Sondi Hardy
    Posted January 29, 2014 at 11:11 am | Permalink

    I love fermented foods and want to make them at home. :-)

  69. Posted January 29, 2014 at 11:18 am | Permalink

    I’d love to know more about fermentation! I am crazy about raw sauerkraut. I tried making my own at home once, but I could definitely use more tips/advice!

  70. Posted January 29, 2014 at 12:15 pm | Permalink

    Is this giveaway worldwide? I am in the UK, so didn’t know if I could enter or not. Thanks in advance.

  71. Lisa Gauger
    Posted January 29, 2014 at 12:31 pm | Permalink

    I have tried making a few fermented things & ended up trashing most of them. I’l love to try again!

  72. Michaela
    Posted January 29, 2014 at 12:37 pm | Permalink

    It’s really not that hard or actively time-consuming. It doesn’t require fancy, expensive tools or equipment. And fermented food is SO good for you!

  73. Kristy
    Posted January 29, 2014 at 1:13 pm | Permalink

    Ooo fermentation.. sometimes the smellier the better!! :-)

  74. Amanda
    Posted January 29, 2014 at 1:50 pm | Permalink

    Hi Sandra,

    No, unfortunately it’s continental US only. Thanks for asking! For future reference, all that stuff is in the Terms and Conditions attached to widget where you press all the buttons to enter.

    Thanks for stopping by!

    Amanda

  75. Amanda
    Posted January 29, 2014 at 1:52 pm | Permalink

    I love it!

  76. Terri Cole
    Posted January 29, 2014 at 3:33 pm | Permalink

    Pretty much anything fermented is GOOD for you!

  77. Posted January 29, 2014 at 5:48 pm | Permalink

    I love Katz! I read Wild Fermentation a few years ago and promptly made my first batch of sour kraut. It was midsummer and I lost it to lack of sanitation standards in my kitchen. I tried again when the weather cooled down and once I’d collected a better jar to make it in. Loved it.

    Since then I’ve pickled more veggies than I can think off. My latest pickling is radishes, Thai chili peppers, carrots, and ginger. I would absolutely love the socks off that book.

  78. Posted January 29, 2014 at 9:10 pm | Permalink

    You need big pots and a little some more space and most definitely patience. Also in Florida climate I find it hard to ferment. But what do I know?

  79. Rick
    Posted January 29, 2014 at 11:39 pm | Permalink

    YUM !!!!!

  80. Posted January 30, 2014 at 9:47 am | Permalink

    I love how easy fermentation can be! I love that it works! I love that it’s good for me!

  81. Toni
    Posted January 30, 2014 at 12:16 pm | Permalink

    This looks wonderful! I would love to learn more about fermenting for both my son and my health. Thank you~ <3

  82. Anita
    Posted January 30, 2014 at 4:43 pm | Permalink

    I love trying to explain to people that something that needs to l checked for. Mold and smells as pungent as fermenting hot peppers our garlic not only tastes amazing but actually had health benefits!

  83. Susan
    Posted January 31, 2014 at 9:53 am | Permalink

    I love, love, love Sandor’s first book as well as his story. He is so inspirational.

  84. Posted January 31, 2014 at 11:02 am | Permalink

    I don’t know much about making fermented foods (and what I know, I learned from Michael Pollan’s “Cooked”); I just know that I love kimchi and pickles, and that fermented foods are good for you!

  85. Mike
    Posted January 31, 2014 at 4:00 pm | Permalink

    Thank you for offering this. I’ve been thinking about getting this but never committed.

  86. jose
    Posted January 31, 2014 at 4:38 pm | Permalink

    When people ask me what my favorite flavor is, i always say ‘fermented.’

  87. Amanda
    Posted January 31, 2014 at 7:25 pm | Permalink

    Haha! I want that bumper sticker.

  88. Amanda
    Posted January 31, 2014 at 7:26 pm | Permalink

    I agree, Susan!

  89. Erin
    Posted February 1, 2014 at 5:59 pm | Permalink

    Kombucha helps with digestion, and adding chia seeds to your daily glass is a tasty and protein-rich way to keep hydrated!

  90. Bridget Bujak
    Posted February 1, 2014 at 9:45 pm | Permalink

    Bacteria make things delicious! and makes my tummy happy!

  91. Dianne
    Posted February 1, 2014 at 11:05 pm | Permalink

    This book is on my dream list of “to purchase” books. I would so very much love to win this! Even if I do not, thank you so much for sharing!

  92. rosemary m.
    Posted February 2, 2014 at 6:45 pm | Permalink

    I loved feeling hardcore at Christmas when I told my Eastern European family friends that I make my own raw sauerkraut. (even thought it is just a set it and forget type of recipe.)

  93. Melissa B
    Posted February 2, 2014 at 9:32 pm | Permalink

    I keep telling myself I will make sauerkraut – just don’t! Need some help

  94. Dena
    Posted February 3, 2014 at 9:25 am | Permalink

    So happy I found your website. I am almost done with my first 2 ferments!

  95. Posted February 3, 2014 at 9:50 am | Permalink

    I’ve been curious about trying fermenting for ages, but I’m the type who needs to read EVERYTHING ABOUT IT EVER before trying something new (seriously, I read three books on canning before I gave it a whirl). This would totally get me started!

  96. Ouida Lampert
    Posted February 3, 2014 at 10:09 am | Permalink

    My name is Ouida Lampert and I am scared to death of fermenting food. But! I want to learn.

  97. Gwen
    Posted February 3, 2014 at 10:15 am | Permalink

    Love fermenting and so glad I got tondo a class with Amanda! She rocks!!!

  98. Robin
    Posted February 3, 2014 at 10:24 am | Permalink

    Love the raw sauerkraut that you taught!

  99. beth
    Posted February 3, 2014 at 10:26 am | Permalink

    what a great giveaway! we’ve tinkered with fermentation a bit, and had some luck with sauerkraut. i’d love to learn more, though, and be able to add this to our list of home skills, along with canning and dehydrating.

  100. Amanda
    Posted February 3, 2014 at 10:35 am | Permalink

    Hi Melissa,

    My advice: stop on your way home from work tonight and buy some cabbage! It will take you ten minutes to get a jar started (5 if you have a food processor with a shredding blade) and then you’ll be on your way! Here’s how I do it, but there are good instructions to be found all over the internet. The most important things are to pack your jar SUPER tight, make sure there’s a liquid layer over the top (it can be thin) and make sure there’s a way for the CO2 created in fermentation to escape. Kraut gets very bubbly in the early days. Other than that, there aren’t too many ways to mess it up. If you have questions, feel free to ask them in the comments on the link or on my Facebook page, where you can get helpful tips from other fermenters, too!
    Go for it! You can do it! And if your first batch isn’t perfect, I’ll help you try again.

  101. Amanda
    Posted February 3, 2014 at 10:39 am | Permalink

    Hi Ouida,

    Be not afraid! I recommend starting with vegetable fermentation (I have tons of recipes that could get you going, try reading my Pickle page, first). Fermentation is extraordinarily safe. In fact, eating fermented vegetables is safer than eating raw vegetables!

    You can do it! Just start slow and small.

    Amanda

  102. uncatim
    Posted February 3, 2014 at 10:45 am | Permalink

    Win or lose I need to read this book. Recipes are difficult in my cold kitchen – last week I had to put the kimchi in the fridge to keep it from freezing!

  103. Jennifer
    Posted February 3, 2014 at 10:55 am | Permalink

    I’ve been looking at your website for a little while now, haven’t actually done anything yet but I’m working up to it! Been trying out new things to be healthier. This is my next step as soon as I take it :D

  104. Amanda
    Posted February 3, 2014 at 11:06 am | Permalink

    I would give you one caveat. I wouldn’t necessarily recommend starting fermentation with rejuvelac or cultured cheese. Rejuvelac has a pretty crazy flavor and takes more monitoring than your average ferment. If you are nervous about starting, you might try a simple vegetable pickle first and see how you like it. Pickles, kraut and kimchi are set-it-and-forget it types and that’s usually my first recommendation for where to start! It’s up to you of course, but more time-consuming, intensely-flavored ferments can be a bit more intimidating for your first go!

    Whatever you decide, good luck! They’re all fun to make once you get the hang of it.

  105. Ali R
    Posted February 3, 2014 at 11:26 am | Permalink

    So far Amanda you have been my fermenting spirit animal. It’s been great! Keep up the inspiring blog.

  106. Beverly Bailey
    Posted February 3, 2014 at 12:10 pm | Permalink

    Hi, I have to say that kraut was my first fermented food and I love it! Kimchi is also simple and tastes wonderful, dilly carrots may be better for some to begin their fermentation journey!! Just begin with something and your body will thank you!!

  107. PatW
    Posted February 3, 2014 at 12:50 pm | Permalink

    This book is the Bible of fermentation that I have been longing to own and use. Thank you for this most excellent t contest.

  108. Candi Leftwich
    Posted February 3, 2014 at 1:46 pm | Permalink

    I ferment vegetables because it’s FUN!! It’s like doing your own science experiments, then you get to watch them daily until they’re ready to eat.

  109. Sherri
    Posted February 3, 2014 at 1:47 pm | Permalink

    I love fermented foods – so much better than taking probiotics. Plus you are getting a lot of veggies in the process too!

  110. Jodie
    Posted February 3, 2014 at 2:33 pm | Permalink

    I love being able to share my “bacteria-pets” with people and teach them how to take care of their own “pets”.

  111. crystal
    Posted February 3, 2014 at 11:20 pm | Permalink

    Have not ventured down this path yet, but this would be the perfect way to start!

  112. Posted February 12, 2014 at 6:58 pm | Permalink

    I’m too late for the giveaway, but not too late to start down this path too. So happy to have found your blog!

  113. Amanda
    Posted February 13, 2014 at 11:37 am | Permalink

    Awww! Thank you! I’m glad too!

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