Giveaway: Nourishing Traditions, Wild Fermentation

We have a winner!

Congratulations, Katie @ Kitchen Stewardship! Please send your shipping info to “ren AT ediblearia DOT com” and UPS should be ringing your doorbell in a couple of days.

Thank you all for participating, and be sure to check back soon for details on the next giveaway!

ps  I’d love to hear any ideas you might have for the next giveaway.  Thanks, everyone!

Unfortunately, fermented foods have largely disappeared from the western diet, much to the detriment of our health and economy. For fermented foods are a powerful aid to digestion and a protection against disease; and because fermentation is, by nature, an artisanal process, the disappearance of fermented foods has hastened the centralization and industrialization of our food supply, to the detriment of small farms and local economies.

So wrote Sally Fallon, author of Nourishing Traditions in the forward to Sandor Katz’ Wild Fermentation.

Fallon concludes by saying “Wild Fermentation represents not only an effort to bring back from oblivion these treasured processes, but also a road map to a better world, a world of healthy people and equitable economies, a world that especially values those iconoclastic, free-thinking individuals—so often labeled misfits—uniquely qualified to perform the alchemy of fermented foods.”

Fallon and Katz have both had a huge impact on the way that I  eat.  Indeed, it is their/your/our good old ways and modern science that underlay much of what I try to share here from day to day.  I know, some days are better than others, right?

OK, here’s the deal.  I feel strongly enough about the healing and nourishing power of traditional foods (that which Michael Pollan describes as food that our great grandmothers would recognize) that I’m going to send a copy of either Fallon’s Nourishing Traditions or Katz’ Wild Fermentation to one of you.  But first, you have to go on a little scavenger hunt.  Nothing too involved, but enough to let me know that your interest is sincere.  Cool?

To participate, just go spend some time looking around at either http://www.westonaprice.org/ or http://www.wildfermentation.com/, then come back here and tell me (using the comment section below) something that you want everyone to know about fermentation.  Dig around- there’s a lot of information out there!

I’ll choose one eligible entry at random, and ship the book to the winner at  any U.S. (only, sorry) address.  Contest ends in 1 week.

This post is part of the Real Food Wednesdays Blog Carnival

33 thoughts on “Giveaway: Nourishing Traditions, Wild Fermentation

  1. Hi there,

    I’ve been playing around with fermented foods for a while, ever since I read Fallon (wasn’t she just in Austin?), but I’ve never read Wild Fermentation somehow. I went over to the site, and what do you know — I had no idea you could successfully ferment with iodized salt. But I guess sea salt has some iodine anyway, naturally. Hmmmm… Very interesting. BTW, I made the ginger ale from the Sallon book and loved it.

  2. Hey Ren, 1 am, can’t sleep tonight! Arggghhh!
    Anyhoo, I checked out the Wild Fermentation site & signed up for the newsletter, pretty cool info there! I haven’t read that book yet, so it would be awesome if I won that! ;)
    Here is the best thing I saw on the site so far:
    “I have a preference against supplementation and strongly believe that you can always get superior nutrition from food. I think that incorporating a variety of live-culture foods into the diet is better than probiotic supplementation. Supplementation is for people who think they are too busy to spend time preparing nutritious food.”

  3. Wow, this would be sooo great to win Wild Fermentation!

    One of my favorite things about fermenation (that I saw on Sandor’s website) is that fermentation is the ultimate in local food experiences. Sure, you can get the cabbage from a local farm, but it really the various microbes in your own kitchen that transform the cabbage into sauerkraut.

  4. Oh my gosh! I was just coveting ‘wild fermentation’!! I have NT and this is next on my list to add to my library. Last night I made my first batch of sourkraut using his video as my direction. I just reread the directions on the site and hope that mine turns out. Would LOVE to win this book!!!

  5. I have read Wild Fermentation from the library and tried the dosas and sweet potato fly, and I have a few other recipes I want to try. There are sooooo many things in Nourishing Traditions that I need to read and work on, though, so I’d much rather have that book first in my home library.

    I went to the WAP website to research heart disease and diabetes, the current family crisis. I found that we ought not have a low-fat diet for either one…now I just need to convince my mother-in-law of that. One article did talk about the importance of raw and fermented vegetables for diabetes. I have a regular supply of whey, and I’d like to start small, with fermenting mayo or ketchup, and work up to salsa or veggies.

    Thanks for a great giveaway!

  6. Since I already have NT, I went to the WF site. I love that you can use oak leaves instead of grape leaves when pickling pickles to keep them crunchy. I can find those anywhere! :)

  7. I’m extremely intrigued by the section on Vegetable Fermentation Further Simplified – he has a way of making even the skittish feel like it’s easy to start with a simple ferment like sauerkraut. When he states, “The simple key to successful vegetable fermentation is to make sure your vegetables are submerged in liquid. That’s it, the big secret. “, it makes it feel doable.

    This fall, I plan to start with sour pickles and sauerkraut from veggies from my garden. How much more local can you eat?

  8. I’ve got Nourishing Traditions and use it frequently! I’d love to have Sandor’s Wild Fermentation book. He’s doing a demo here in Nashville, TN on July 18th and I’ll be going.

    I’ve made my own saurkraut, pickles, and kombucha tea.

    I gathered the technique on making saurkraut from Sandor’s website. It’s a fairly easy process. According to his website, there are lots of foods that can be made via fermentation: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha. I know I’ll be trying my hand at a lot of these over time.

  9. Thanks so much for the giveaway! I already have Nourishing Traditions, but was just thinking today, as I made my first batch of pickles, brining them while they’re still warm from the garden, the I would LOVE to have Wild Fermentation. Also, I make my own yogurt. (Gotta get the whey from somewhere, right!) Right now, I’m making 2 gallons at a time, and it lasts us about 10 days to 2 weeks!

    I’m still a newbie, but I’m really interested in feeding my four growing boys the very best I can!

    I just subscribed to the Wild Fermentation newsletter. Thanks so much for the heads-up!

  10. These are both books I have been meaning to buy! What a great giveaway. I went on over to the Wild Fermentation site and saw that pickles and sauerkraut are not actually the living, fermented foods we wish they were when we buy them at the store. Either they aren’t fermented at all or they are pasteurized…geez I really do need to start making this stuff myself!

  11. Found you on Real Food Wednesday’s at Kelly the Kitchen Kop. I haven’t read Wild Fermentation yet but do so want to get the book one of these days. I’ve had Nourishing Traditions for over a year now. I’m getting ready to brine cucumbers – doing the 4-5 week fermentation then you jar up after with dill, etc..I found it fascinating as I read in my canning book today that I have had for 34 years to review the method I’ve used in the past; that they talked about lacto fermentation. Back then I wouldn’t have given one thought to that phrase. But it goes to show you that it was a phrase well known then and prior. And it goes to show you that it’s taken these 30 some years for our food industry to really fall apart to a no nutrition state leading to many many ills along the way. Thanks to people like Sally Fallon to bring out Dr. Westin Price’s research to the forefront..
    Wow….just read through Katz’s sour pickle’s very informative and worthy of taking his info and putting it to use. I’ve got cucs coming on big time. I added his site to my blog listings and signed up for his newsletter.
    When I read about things like lacto fermentation in books like Fallon’s and on blog sites…..I find the correlation of our diets of how it impacts our GUT and how we digest foods. The more we eat of foods that are fermented the healthier our GUT will be.

  12. I also haven’t read Wild Fermentation, though I recently devoured the lactofermentation chapter in Nourishing Traditions. I want everyone to know that you can preserve garden fresh veggies raw and without making the kitchen all hot and humid! And they’re good! My toddler ate 4 pickle spears tonight with dinner :)

  13. “Wild fermentation is the opposite of homogenization and uniformity, a small antidote you can undertake in your home, using the extremely localized populations of microbial cultures present there, to produce your own unique fermented foods.”

    This is what interests me about fermentation. I am working on a sourdough starter right now. It’s looking good. Living in tune with our surroundings is so important to us. Also, I’m interested in finding more out about fermenting the right way. I tried making pickles from the NT recipe and my husband and daughter thought they were nasty tasting. They tasted really alcoholic almost like a medicine. I think something went wrong. Our cucumbers are coming in from the garden now, and I am debating on fermenting them or canning in vinegar. I know with fermentation the good bacteria will be a plus, and nutrients, but I don’t want to waste the cucumbers if it doesn’t turn out.

  14. Fascinating! I checked out the Wild Fermentation Web site and found out that you can reuse the whey from fermented veggies.

    According to Wild Fermentation: ” Reusing whey will allow the ferment to take place. Older whey may create a different flavor than freshly strained whey, try it and discover the difference. I usually use a brine of salt water which encourages the lactobacillus present on the veggie’s skins to begin the ferment. Whey also creates an acidic environment which lactobacillus likes and allows another range of tastes and textures.”

    I haven’t done a whole lot of fermentation myself — but I’m extremely intrigued by lacto-fermentation and would love to start fermenting my own sauerkraut and pickles. Right now, I’m buying lacto-fermented raw foods from the co-op, and it’s pretty pricey. It would be great if I could cut down on costs by doing it myself.

  15. I already have both books and think they are great resources. I would live a copy of Fallon’s NT to give to my Dad for Xmas. I went to the Wild fermentation ebsite and discovered that there is a forum there for making ferments. Really neat.

  16. Love the giveaway. I read NT a couple of months ago and have been lacto-fermenting every since. I’ve done pickles, a few varieties of sauerkraut, daikon radish, turnips & beets and ginger carrots. Buttermilk & kefir too. The stuff is delicious, and I feel great knowing how much nutrition it’s providing.

    The bit in Katz’s site about grape leaves keeping the pickles crisp is intriguing; I have a wild grapevine growing nearby and plan to try it in my next batch. I was also glad to learn that the measure of salt is not absolute, and that pretty much any amount will do the trick. That’s something I’m going to employ right away, since I have been finding the fermented foods sometimes a bit too salty for my taste. Finally, I like his suggestion to just try anything and it’ll be fine! I’ve been following NT’s recipes, and that’s great, but the freedom to experiment speaks to me.

  17. On Friday I visited the fruit and veg store, and, bearing in mind Sandor’s suggestion to just try fermenting any random thing, I bought a bag of okra (which I’ve never eaten before). I packed them in brine, with slices of jalapeno and garlic and a few sprigs of dill. I made the brine solution less salty than I’m used to; say, one and a half tablespoons to a quart. I’ll let you know in a few days how they came out.

  18. love that things keep so long when they’re fermented, that they contain health (and digestion) promoting enzymes, and that they don’t taste so sour that you can hardly bear it.

  19. Ever since making Sally Fallon’s Raisin Chutney, I’ve been very interested in food fermentation. I really want to try making sauerkraut next. I lived in Ukraine all my childhood, and we always went to the food market where there would be a row of wood barrels full of fermented sauerkraut, and we’d walk by and taste every single one so we could choose the best. It was always fresh, crunchy, and lightly (or sometimes heavily) salted. I had no idea it’s so easy to make and all it takes is 5 pounds of cabbage and 3 tablespoons salt: http://www.wildfermentation.com/resources.php?page=sauerkraut

  20. My fermented okra report: It’s really quite good, if you don’t mind the slightly slippery consistency of okra. A little bit hot from the jalapeno, with the distinctive taste of the okra; the pleasant sensation of crunching the round seeds; really quite enjoyable eating.

    1. just curious how long you fermented your okra for, i have some going right now and it seems to be doing well. it has been fermenting for about a week at this point.

      1. I’ve never fermented anything past 3-4 days. I use the method I learned from NT. Brine and veggies in a mason jar, leaving at least an inch of air on top; seal tightly; leave at room temp for 3 days; then refrigerate. That’s what I did with the okra too.

  21. The other day, I made a batch of gherkin pickles. Till now, I’ve been using dill & mustard seed, as per the NT recipe. But I saw that the recipe on the WF website adds garlic, and substitutes black peppercorns for the mustard seed. I tried it and it’s excellent. There’s a faint hint of black pepper in every bite.

  22. Hey Zev, I reuse the whey / saltwater mix in my new batches of pickles. works great! sometimes i add extra garlic or onions, maybe a few new spices, too…just pour the aged mix into a cup, fill a clean jar with new veggies or fruits, and pour the old mix over it. just make sure you’re an inch from the top of the jar, screw the jar tight, and let it sit at 72 degrees or more – outta the sun – for 3 or 4 days. i have a hard time saving my stuff, too; it’s so dang good i can’t wait.

    Ren, great site! Thanks for being this guy.

  23. Hi Lynn, glad it worked for you; I wasn’t happy when I tried it; the pickles were less sour than previously, and some were hardly soured at all, and that was with adding some new salt to the old mix. I had emailed Sandor of WF with the question, and he said you could do it, but the mix would be weaker, since lots of the original salt is now in the first batch of pickles, and that’s pretty much how it turned out for me.

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