Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is a 2003 book by Sandor Katz that discusses the ancient practice of fermentation. 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 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, yogurt, kefir, and nattō.
Beyond food, the book includes some discussion of social, personal, and political issues, such as the legality of raw milk cheeses in the United States.
Newsweek has referred to Wild Fermentation as the "fermentation bible".[1]
only yeast species involved in a fermentation. Grapes brought in from harvest are usually teeming with a variety of "wild yeast" from the Kloeckera and Candida...
WildFermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is a 2003 book by Sandor Katz that discusses the ancient practice of fermentation...
bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves...
self-described "fermentation fetishist", Katz has taught hundreds of food workshops around the United States, and his book WildFermentation (2003) has been...
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice...
Trends Publishing. ISBN 978-0-9670897-3-7. Katz, Sandor Ellix (2003). WildFermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Chelsea Green...
acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes...
local herbs, and spices such as thyme. Katz, Sandor Ellix (2016). WildFermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition...
yeast quickly dominates the fermentation. The wild yeasts are repressed, which ensures a reliable and predictable fermentation. Most added wine yeasts are...
Ingredients and Recipes. Hermes House. p. 13. Katz, Sandor Ellix. Wildfermentation, Chelsea Green, 2003. ISBN 1-931498-23-7 Tsuji, Shizuo. Japanese cooking:...
of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects...
Development of Poland. Retrieved 30 July 2021. Katz, Sandor (2003). WildFermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. White River...
almost any cereal containing certain sugars can undergo spontaneous fermentation due to wild yeasts in the air, it is possible that beer-like beverages were...
Aerobic fermentation or aerobic glycolysis is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs...
Dairy. Is the World Ready to Eat It?". Eater. Retrieved 2021-04-12. WildFermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, Sandor Ellix...
Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks...
the front part of the digestive system and therefore is called foregut fermentation, typically requires the fermented ingesta (known as cud) to be regurgitated...
are distinct from mead. The honey wine of Hungary, for example, is the fermentation of honey-sweetened pomace of grapes or other fruits. Mead was produced...
Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid...
"Wildfermentations" occur when autochthonous yeast are allowed to carry out fermentation; indigenous yeasts can spontaneously initiate fermentation without...
p. 488. {{cite book}}: |periodical= ignored (help) Ellix, Sandor. WildFermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2nd ed.)...
controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process...
a yeast, e.g. the wine yeast Saccharomyces cerevisiae, to use during fermentation. Outside of the fermentable sugars glucose and fructose, nitrogen is...
and were thus subjected to a combination of acidic, enzymatic, and fermentation treatment. During digestion, digestive enzymes and gastric juices permeate...
Wild yeast could refer to: Yeast#Ecology Yeast in winemaking Brewing#Spontaneous fermentation Sourdough Cider#Yeast This disambiguation page lists articles...
alcoholic beverage made from fermentation of mashed bananas. Sorghum, millet or maize flour are added as a source of wild yeast. In Uganda, banana beer...
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