If you’ve read anything I’ve ever written about fermentation, you may have picked up on a theme: I LOVE SANDOR KATZ! If I were currently a teenager, I would probably have Sandor Katz posters on my wall, covered in cutout paper hearts and stickers. I met him once and I was too shy to say anything, and since shyness is not a problem I’m usually afflicted with, you know it’s serious.
My love for him began when someone gave me a copy of his original fermentation showstopper, Wild Fermentation, many years ago. I thought it was really neat, I marked some pages for things I wanted to try. A few years later when my schedule opened up a bit, I got a new copy and spent some serious alone time with this beloved book. It completely rocked my world. Freshly freed from the a job deep in the processed foods industry, Wild Fermentation spoke to everything I believed (and continue to believe) about what is wrong and what could be right with the American diet. I quickly fell down the rabbit hole of fermentation addiction. Like many of you, I went from making just yogurt and sourdough and the occasional vinegar, to making daily pickled veggies, kombucha, multiple kinds of yogurt and kefir, weird sodas and other odd concoctions in the space of a couple months.
Though I burned out a bit on that pace, and discovered that certain things didn’t feel worth making on an intensively regular basis, the habit set. The inspiring nature, wonderful writing and unbelievably exciting content of this classic forever changed how I would spend my free time and income. It is a revolutionary book. It debunks ideas about fermenting vegetables with whey, explains some of the nutrition of fermentation and has just tons and tons of recipes. Most importantly to me, it showed me that there was absolutely nothing to be afraid of. It showed me that fermentation was not only fun, but that it is also the safest method of food preservation and one of the most delicious cooking methods in existence.
Because this book has had so much meaning for me, I thought it would be a great gift to give one of you, in the hopes that it will foment the kind of change that you want in your life in 2014. Chealsea Green Publishing is kindly making that happen, so I’m very proud to say we’ll be giving a way a copy of the book that started a food revolution. Come back next month when I’ll be giving you my new love, Katz’ James Beard Award-Winning The Art of Fermentation. You can find all the entry details for the Wild Fermentation giveaway below.
Amy (Savory Moments) says
I’ve been wanting this book!!
Judy says
Loving pickling and this would tip my prowess over the top!
Diana Cote says
I would love to ferment some kimchi.
LisaB says
I am making my first ferment now. It is a ginger bug. I am hoping to make some sauerkraut next.
Thank you so much for the giveaway. Have a great day.
Liz says
My first ferment was pickled green beans.
Lindsay says
I plan on doing a ferment for soda since the garden is not going right now.
Loretta says
I think I’m going to try some kraut and pickles!
Misha says
Water kefir. And after I figured it out, and got it going well, it was delicious.
Melissa B says
Beer? Or sauerkraut…but beer sounds good
Jillian says
I would love to read this! I regularly make kombucha and kimchee, and sometimes do kefir, soda, cider, etc.
Lindsey Beech says
I haven’t fermented anything yet but I want to try pickles and ketchup.
Rachel says
I think the library is getting tired of me checking this out…This was my intro to pickling and I LOVE it!
Sarah Anderson says
My first ferment was a couple of weeks ago – Kraut. It was ready after a week and I ate it all! As soon as that first small batch was ready I started more Kraut and a big jar of vegies (golden beets, jicama, celery, carrots, fennel bulb, & garlic) They were ready yesterday – YUM! Yesterday green beans, garlic and hot smoked paprika went into one jar and quartered brussels sprouts and califlower went into another. They’re happily starting to bubble…
Now that I’m not afraid of the process – can’t believe how easy it is – it’s time to get a book…
Mellissa says
My first ferment was milk kefir, the next one was salsa! Super easy ones.
Monica Dague says
I made 4 batches of fermented sauerkraut this year! Yay!
Amanda says
Sounds great! If you have time, come back tomorrow for my all-time favorite sauerkraut recipe.
Gareth says
never pickled but would love to try water kefir and sauerkraut…
I worry that our flat is too cold though?
Kelly K says
Kombucha!
Helen says
I am new to the fermenting world and excited about trying my hand at it. I have been told this is the best book one could have. thank you for the chance to win one. 🙂
Amanda says
You’re welcome, Helen! Congrats on starting your fermentation journey!
Cam says
I love making buttermilk!
Rachael says
My first ferment was your ginger beer recipe! Then kabees el lift!
Alisa says
My first ferment was water kefir grains. They really boosted my confidence that I could do this with out killing off my family. LOL. I am ready to get crazy with fermenting!
Jodi Monroy says
I want to make curtido!
Sarah L says
Since I’m a newbie to fermenting, probably just kraut =)
Kat K. says
My first ferment was sauerkraut. It is vastly superior to anything you can buy at a supermarket!
Kristin Kern says
My first ferment will be preserved lemons!! Just ordered my box of organic Meyer lemons cannot wait
I just found your website and I LOVE it!! Thanks for the inspiration
Ashley Ferguson says
My first ferment will be KIMCHI!! <3
Thanks for the chance to win this wonderful book!
xoxo,
Ashley
Cissy says
I am Sandor’s Fairy Grand Mother. Next time you meet him, talk to him. He is a lovely Lad. Peace at Grammy’s Potager
Dolores Carley says
The first thing I made was apple cider vinegar and I have also made sauerkraut. Going to try to do carrots very, very soon.
Katie Winston says
would love to learn to make ginger beer or hard cider…
Lucia says
My first ferment was kefir! I loved it and then got into yogurt and other dairy ferments before getting into all sorts of stuff!
Bob Ewing says
I plan to ferment sauerkraut for my first ferment. I love it and want to be able to produce my own.
Adam Britton says
I have fermented kefir milk drink every now and again but wish to make fermented foods a main part of my diet. I have always desired for this book so that I may discover more and utilize these recipes for an even healthier Permacultural diet!
uncatim says
Sandor Katz is great! I taught my sister a bit about fermentation a few months ago – after tasting her kraut now my brother is curious.
Kendra says
My first ferment was dill pickles, but I used a MUCH too strong brine. So then I did a big batch of hall-stinking sauerkraut with red and green cabbage, onions and garlic. Delicious!!
Jo Anne says
I want to make some Tabasco
sauce.
Amanda says
Hot sauce is one of my favorite ferments!
Kristy Gonyer (Nature Nurture Grow) says
I fell in love with Kimichi in Korea so I tried making my first batch this fall. Now I am hooked!
Angie Lavezzo says
I’ve been a dedicated kombucha brewer for years now, and try to convert everyone I know! Thanks for the giveaway!
Laura says
My first is the saurkraut you helped me fix. Second is your pickled cranberries. My third is your kimchi that I am starting tonight!
Amanda says
Laura – Thank you! That means a lot to me. I hope your ferments turn out wonderfully!
Jennifer says
I have no idea what my first ferment would be, but I would get this from my mother who suffers so many food allergies that she’s not getting proper nutrition. I’ve been researching how to heal food allergies and have read in numerous places that fermented foods help heal the gut and reduce/eliminate food allergies (and I’m not talking wheat and dairy).
Amanda says
My gateway ferment was sauerkraut, inspired by The Revolution Will Not Be Microwaved by Sandor 🙂
Tina Schmidt says
my only is kefir so far.
Kathryn says
My first ferment will be kim chee.
Laura says
My first ferment was kraut, and the first Katz book I picked up was “The Revolution…” I had to put it down for a few months because I got so angry while reading it. It definitely has impacted how I think about my food, and I’ve been wanting to get this Wild one for a while. Enjoying my foray into kimchis this winter thanks to a great bok choy harvest last spring.
Mikey says
My new year’s resolution/life resolution is to learn how to ferment & share this knowledge and know how with my family and friends! So excited!
Catherine Barnett says
I guess my first intentional ferment was yogurt. We regularly make our own, and boy is it good. 🙂
T. says
Kombucha!
Theresa says
I am interested to learn other foods that can be fermented and the health benefits that are associated with process. I may try some cabbage as a start.
Rebecca Hoop says
I just found your blog today and spent a good chunk of the day browsing your entries. Can’t wait to try making hot pepper sauce next summer with all the chilies we get from our CSA. I’ll try to make some daikon pickles later this week. I was put off of lacto-fermentation when I took a short introductory lesson while pregnant. Morning sickness kicked in by the end of the lesson and I couldn’t go near my creations afterward without feeling queasy. Hopefully that will have changed, because I really want to be able to make some of the amazing recipes you have posted!
Amanda says
I feel you, Rebecca! I haven’t had the pregnancy stuff, but I do have a sensitive nose and once a smell sets me off, I can smell it (and hate it) from a mile away. If you can’t deal with lactofermentation, there are other types of fermentation that may float your boat with their different smells. Some of them are even universally pleasant! Please feel free to bump around here in search of those non-lacto recipes. Also, even within lacto, you may find that smells vary greatly. I have some radish pickles around right now that stench like crazy (but taste amazing), right next to some kohlrabi pickles that really don’t smell. And then there’s the whole area of dairy lacto-ferments which have a whole other odor!
Michael says
Cool.
Heather says
Have done kim chi, beets, beans, and jalapeños.
Stephanie Olmsted says
It would be my first time… I keep reading how good fermented foods are for your gut and would like to give it a try.