Let's talk Wild Fermentation!

[chaoticzenmom]

I just got the book. Sandor Katz is a very interesting writer. It's like a biography, novel and cookbook all in one. I'm doing the Sour Cream and Whey "recipe" now and can't wait to taste it.

What have you done from the book. Did it turn out well. I usually don't read the wordy parts of cookbooks, but this one is so interesting.

[deditus]

I love Wild Fermentation. I have made mainly veggie ferments, since we are dairy free. I have fermented many batches of kim chi and sauerkraut, some dill green beans, fennel, beets, etc. Most have turned out wonderfully! I have had maybe 2 batches that got funky/scummy/slimey, and 1 batch that I way over salted but all in all I've had lots of fun and veggie ferments have become a regular part of life here.

[tanyalynn]

The kosher dill pickles are a favorite around here, and that's how I learned my kids will eat unlimited amounts of fermented garlic (from the pickles--just let it mellow in the frig for a month or so first).

I've used his method/overall approach more than the recipes, mainly because I like the certainty and familiarity of the NT kimchee recipe which is our most popular ferment, even though I'm sure Sandor's kimchee recipe would be great. But his description of the fermentation process overall really helped me feel more at ease with the process, be willing to just try other veggies and spices, and be willing to let go of the exactness of the NT instructions.

I love his book.

[chaoticzenmom]

Originally Posted by TanyaLopez

The kosher dill pickles are a favorite around here, and that's how I learned my kids will eat unlimited amounts of fermented garlic (from the pickles--just let it mellow in the frig for a month or so first).

I've used his method/overall approach more than the recipes, mainly because I like the certainty and familiarity of the NT kimchee recipe which is our most popular ferment, even though I'm sure Sandor's kimchee recipe would be great. But his description of the fermentation process overall really helped me feel more at ease with the process, be willing to just try other veggies and spices, and be willing to let go of the exactness of the NT instructions.

I love his book.

Do you find that the NT kimchi recipe is still crisp? I've heard that adding whey to the ferments can make the ferment soggier. I'm dying to try kimchi. It'll happen soon, I'm sure.

[nicolelynn]

The rosemary-potato sourdough pancakes are AMAZING

[tanyalynn]

Originally Posted by chaoticzenmom

Do you find that the NT kimchi recipe is still crisp? I've heard that adding whey to the ferments can make the ferment soggier. I'm dying to try kimchi. It'll happen soon, I'm sure.

We're dairy free, so I've never done any of the NT recipes with whey. But I don't use extra salt either, part of the benefit of Wild Fermentation--it's all so much more flexible than NT describes.

There's a LONG fermenting vegetables thread here in Traditional Foods that discusses whey/no-whey a lot as well (I re-read a few times trying to get the nerve to start all this).

[Juvysen]

I think I've only done the basic yogurt. I really wanted to try doing the Ethiopian Honey wine, but didn't get around to it, and then got pregnant...

[spughy]

The honey wine is fantastic. It's a very basic mead and it's worked beautifully for me every time I've done it, although the fermentation takes a lot longer for me than Sandor thinks it should.

His basic veg fermentation is great. I've used it a ton. And I've made kimchee too and it was lovely. I <3 Sandor!!!

[FairyRae]

I really haven't followed the recipes (I do lots of winging it when it comes to fermentation), but surely loved the book, and love fermentation in general!

I told my cousin about the spiked apple cider ferment (the basic one where you leave a jug sitting out, open just covered w/ cheesecloth for a month or so...) She and her boyfriend made it and LOVED it, and had a blast drinking it!

I've used the body ecology diet method for most of my kimchi-esque ferments... http://www.bodyecology.com/cveggies.php I might use only a pinch of salt, no 'starter', (no whey--we are dairy free) and just veggies and water. No whey or anything like that. My fave veggie mix is cabbage, carrots, radishes, garlic (scapes are my fave!), ginger and chives or onions... So simple, and I think they ferment faster w/out the salt.