Re-trying fermentation

I just bought Wild Fermentation by Sandor Katz.

Katz is an expert on the  fermentation of foods and his book was recommended to me ages ago. Fermentation is another method of preserving foods, by encouraging the right bacteria to grow at the expense of the ones that cause food to rot. We’re all probably familiar with yoghurt, cheese and beer as fermented foods, but there are many other foods that can be preserved by fermentation.

A couple of years ago I checked out Katz’s website and had a go at making sauerkraut by fermenting kale. I had lots of it in the garden at the time.

I chopped the kale and added grated carrot and caraway seeds, then followed his method. It worked well and I really enjoyed what was, to me, a new taste sensation. I’d never eaten sauerkraut before.

I ate my way through 2 batches, but something went wrong with the third. I think the wrong bugs got in and it eventually went off. The experience put me off a bit and last year I dried most of my excess kale.

This year I want to have another go, hence buying the book. I’ve put 3 varieties of kale in—Red Russian, Lacinato and Curly Kale. The chooks love it too, so I’m going to need lots.

Red Russian Kale

I also want to get yoghurt-making right. I’ve been making it in the Thermomix and some batches have worked and some haven’t. No doubt I’ll find out what I’m doing wrong when I read the book.

I’d also like to get a sourdough starter going and have a go at making apple cider. The book covers it all.

2 Responses to “Re-trying fermentation”

  1. narf77 Says:

    When I used to make yoghurt I poured it into a wide top food thermos and put a towel around the outside and always had success. I then bought some kefir grains (both milk and water) from Dom in South Australia (who now also has Vilii) and was going great guns with them until we moved to Tasmania and I couldn’t bring them with me. Must remember to order some more. I made a hard cheese with home cultured kefir once and it was “interesting” to say the least! Now I know a whole lot more about kefir and how to use it thanks to the net. I LOVE how we can find out so much by just heading of and spending a few hours online. Love this book and the message that it is sending out to us to preserve our food naturally and our food will give us back our health.


  2. pruefreefood Says:

    Sandor’s book Wild Fermentation changed my life I have about a dozen ferments going at once here all the time now! I love it, I’m half way through his new more in depth book now.
    I also ferment kale but I only use the juice I mix it with beet kvass it is so good! Cheers. 🙂


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