Wow! What an amazing fermentation bible. Endlessly interesting, and so much info. I need to spend a bit more time with this one....

Part history, part philosophy, part cookbook, part manifesto...this is a book that will stay with me for a long time and one that already has fundamentally changed how I understand food.

Very informative. Has everything you would want to know about fermenting: the biological process behind it, history, troubleshooting, and more. Makes me want to bust out my pickling crock on start on a batch of sauerkraut.

I'm marking this as read even though I only truly read the first three chapters and skimmed through the rest. Even after just a quick flip through, I feel so much more confident about fermenting. Katz explains the process and possible outcomes in a way that makes mistakes seem less like something that might kill you and more like a fun experiment, telling you what to look for at each stage, why it happens, and what to do if things go wonky. Food science is my favorite science, so this method really speaks to me. After I return the library copy, I'm definitely getting my own to add to my cookbook shelf so I can keep this as a reference book. So far, I've only dabbled in kombucha and kimchi, but after spending some time with the book this weekend, I've already got two batches of kombucha, some tepache (fermented pineapple drink) and kraut going. Goodbye counter space, hello delicious fermented things! Can't wait to get you in my gut. Yum.