- May 20, 2013 at 8:15 pm #104860
approximately_meMemberTopics: 28Replies: 186
I just picked up and totally recommend “The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World” by Sandor Ellix Katz.
It’s a fascinating read. In some ways it’s a how-to for fermented foods, but more importantly it’s an informed, well-thought, articulate discussion about the history, cultural importances, philosophy and spiritual significance that fermenting foods can embody… processes destroyed by many of the paradigms which have put so many of us on this forum in the state we are today–medicine’s stubborn overuse of antibiotics and hormones, corporate domination of agriculture, overprocessing of foods, an over-sterilization of our domestic worlds and our overall war on the microbial world.
You can find it here: http://www.amazon.com/Art-Fermentation-Depth-Exploration-Essential/dp/160358286X
He’s better known for his other book, “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods,” which is more practical and contains more recipes.
I’d recommend both books, but more so “The Art of Fermentation” as recipes themselves are easily found on the internet, and most that are not will not be applicable to a candida diet anyway.
It’s got me really excited about my brewing sauerkraut! I even ordered some beautiful custom made crocks from my potter friend which should be ready in a month!
You must be logged in to reply to this topic.