For a while in my life, I was what you might call a bit of hippie. I wouldn’t have called me that, but I know others thought of me that way. But, this book? Was written by a hippie. A commune-dwelling hippie. Not that you have to be a hippie to ferment food. My grandparents did it, after all, and they were decidedly NOT hippies.
This is much more than a cookbook though. The first part of the book, the first 3 chapters are about the social aspects and culture of fermentation and the last chapter is about cultural change. The rest of it though, is all about fermenting food; veggies, beans, dairy, bread, beer, wine, and any number of other thing I had no idea you could ferment.
Did you know you can ferment meat?! I have no desire to do that, but at least I know it’s possible.
The thing I really like about this book is that the instructions are detailed enough that even if you are scared of fermenting food (and I know a ton of people, if not most, are) you can’t go wrong. On the other hand, if you like to throw caution to the wind, and put your health into the hands of fate (and potential bacterial growth), there are all kinds of alternative methods and ingredients and supplies to use.
This review kind of sucks, I realize that. Basically, what I’m saying is that if you want to learn how to ferment food, I’ve done my research, and off all the options, you should read this book.