Wild Fermentation


Wild Fermentation’s Mixed Vegetable Croc recipe (page 52) is part of the #EastForkCookAlong contest for April and May!


More about the CookAlong: Finding it utterly impossible and such a missed opportunity to choose just one vegetarian or vegan cookbook for this contest, we choose five. Each presents a modern approach to cooking without meat and/or animal products. For the CookAlong, we chose one recipe from each book. Read about them here, choose your favorite, cook it, photograph it and post it on Instagram with #EastForkCookAlong anytime from now until May 31. Then, on June 1st, we’ll choose one winner who will receive a lovely assortment of pottery and other goods. 


  • By James Beard Award Winner, and New York Times Best Selling Author Sandor Ellix Katz
  • Explore the making (and enjoying!) of fermented foods with the writer Michael Pollan calls “the Johnny Appleseed of fermentation."
  • This book will make you feel like a student of fermentation, taking a class with a master teacher.
  • 320 pages

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.