Top critical review
34 people found this helpful
Not for the busy or practical minded
on 6 August 2012
If like me you were pre-sold on fermenting and wanted a book to help you get started immediately, well, you won't be able to use this as your sole source. You'll be forced to find information elsewhere.
This is definitely not a manual. It reads like a collection of essays that mix autobiographical elements with not-always-relevant opinion, history, and information about fermenting.
The way he writes makes it hard to extract the practical details you need. To give one example his main sauerkraut recipe suggests using a ceramic crock - something he'd previously said is hard to find - combined with a boiled rock.
A boiled rock? Are you seriously going to be using a boiled rock in your fermentation? Or a 4 litre crock? So you're left confused and not fulfilling the purpose you bought the book for. Why would a person write a book filled with recipes based on 4 litre crocks and not 1 litre glass preserve jars? I really can't say.
If you want concise, *practical*, instructions for putting fermentation to use now, the 20 fermenting pages in Nourishing Traditions by Sally Fallon are vastly superior to this entire book. Her work is better organized and clearer. Her recipes are updated to work with products you can buy. She's gotten round the step of sticking a rock or water-filled bottle into the fermenting jar.