Yogurt, kombucha, kimchi, sauerkraut, miso, pickles, sourdough. You know fermented foods. You love fermented foods. And now you want to make fermented foods. We can’t tell you what to make first, but we can tell you where to start: with Sandor Katz’ Wild Fermentation.
Wild Fermentation is a passionate exploration of cooking, eating, and enjoying all things fermented. Katz has traveled and taught all over the world, and this updated and revised version of his 2003 classic (hailed as the “fermentation bible”) brings all that knowledge right to your kitchen, one jar of sauerkraut at a time.