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A very literal guide, "A DIY Guide to Cultural Manipulation" is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Injera (Ethiopian sourdough) bread?!!! It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi and other tasty, briny treats.

Topics: Food Preservation, Microbiology, Cookbooks, and How-To Guides

Published: Microcosm Publishing an imprint of Independent Publishers Group on
ISBN: 9781621061175
List price: $9.99
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I have what seems to be the 2nd edition of this book? it's slightly different in that there is more in it than this one but I LOVE THIS BOOKmore
This is one of my favourite cookbooks. The author has an enthusiastic style of writing that gets you involved in the recipe and encourages you to change the recipe to your tastes. I have bought two fermentation crocks that I use regularly to make for kim chi, dill pickles and sauerkraut all from this book and I have also bought this book twice for friends as gifts.more
Well written by an enthusiastic advocate. Practical advice.more
I would add 10 stars to the rating if I could. This is one of my favorite books.more
The best way to get past your fear of rotting food, and a fabulous read, too!more
Well written, easy to follow instructions.more
I was loaned this book by a friend who is way into food and food politics, some times too much so... But I read this and loved it so much that I got my own copy, because I have grand plans for trying out some of the wild recipes. (I have already successfully made Kimchi and Sour Beets.) It is not just a how-to book or a cook book though. The author's introductions and asides are clever and fun to read as well.more
Read all 7 reviews

Reviews

I have what seems to be the 2nd edition of this book? it's slightly different in that there is more in it than this one but I LOVE THIS BOOKmore
This is one of my favourite cookbooks. The author has an enthusiastic style of writing that gets you involved in the recipe and encourages you to change the recipe to your tastes. I have bought two fermentation crocks that I use regularly to make for kim chi, dill pickles and sauerkraut all from this book and I have also bought this book twice for friends as gifts.more
Well written by an enthusiastic advocate. Practical advice.more
I would add 10 stars to the rating if I could. This is one of my favorite books.more
The best way to get past your fear of rotting food, and a fabulous read, too!more
Well written, easy to follow instructions.more
I was loaned this book by a friend who is way into food and food politics, some times too much so... But I read this and loved it so much that I got my own copy, because I have grand plans for trying out some of the wild recipes. (I have already successfully made Kimchi and Sour Beets.) It is not just a how-to book or a cook book though. The author's introductions and asides are clever and fun to read as well.more
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