Wild Fermentation...

I have a great new book called Wild Fermentation by Sandor Ellix Katz. It was find on Amazon when I was purchasing school books. It has a forward by Sally Fallon for any Nourishing Traditions fans. We got into fermented foods with Isaac's diet 1 1/2 years ago. We first started with sauerkraut made on the counter for 3-5 days and then you eat it or the juice of it to introduce live "good" bacteria into your gut. Then we learned about yogurt and milk kefir and now we are making water kefir. The book is excellent and traces the history of fermented foods, their benefits, dozens of doable recipes and credibility. The author has made these foods and tried them and tweaked his method so to speak. Do ask about it before you would purchase it if you are interested or you can borrow mine. I do have a couple things to add about the book.

I am actually making pickles today but not the way the book would have you do. We are doing dill with vinegar and canning them and then there is no live bacteria. The only purpose is for flavor. I am considering his recipe for brined pickles to try. I did do this last year as Isaac could only have pickles made this way and it did not work for me. His method is much simpler without having to drain the pickles every few days and add new water. I think I will try a much smaller batch. Thanks Jan for the cucumbers. I cannot grow them well.

Have a good week!