[Sca-cooks] Wild Fermentation Book

Susan Fox selene at earthlink.net
Fri Jun 5 21:54:09 PDT 2009

Yes, I like it very much.  It makes the whole subject very accessible.   
I use the basic pickle recipe frequently and I'm about to do the 
sauerkraut again for an upcoming weenie roast.  No SCA-usable 
documentation, but he demystifies the whole thing because he's tried out 
every recipe in there.  Also, he answers his own email and conducts 
workshops on the east coast.


Deborah Hammons wrote:
> Is anyone familiar with this book?
> Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
> (Paperback)by Sandor Ellix Katz  (Author), Sally Fallon (Foreword)
> ISBN-13: 978-1931498234
> Chelsea Green Publishing Company (September 2003)
> Aldyth

More information about the Sca-cooks mailing list