I have to start this review by confessing that I haven't yet got close to finishing reading this book, despite receiving it for my birthday on release day (my parents know my passion for sourdough and weird homebrew experiments and made the next logical step - clever mum and dad!). This is no fault of the author's writing - rather, it is mine for wanting to try out so much of the book as I go along. I have already made my first batch of sauerkraut, four bottles of ginger beer, a kilner jar of fruit kimchi and a tub of rice beer. I have only been limited by my progress in reading and my husband's tolerance for jars of fizzy things taking up kitchen space (sorry Sweetie).
Sandor Katz has a very easy way of writing and it's very easy to lose oneself for an hour or two without realising. Please be aware that Sandor does not often provide very precise instructions and I view this as very much a good thing - to paraphrase a tired film quote, life finds a way with the basics taken care of. In my opinion, you shouldn't approach fermentation with the same perspective you might for baking where precision matters so much more. I have been impressed at the breadth of inspiration taken from across the world, particularly so by the solid representation of African dishes and beverages, an area I find usually very under-represented.
In terms of the book itself, it is a thing of loveliness. I was a very early adopter of ebooks and this is the first book in a long time that made me wonder if something is lost in translation.
For those comfortable with experimentation, this is highly recommended.