Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation [Hardcover]

A classic beginner's guide to fermenting just about anything.

At last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple?

GENIUS! Americans are suffering from yucky guts and this book teaches us how to fix ‘em … simple and basic! –Joli Forbes,Bamboo Family Magazine

This book marries food preparation and politics. What this is, gloriously and wonderfully so, is an instruction/cook book that very clearly tells you how to ferment and pickle every famous fermented and pickled food, from kimchi to miso to sauerkraut to capers. And like the fermented beverages that are not covered in this book (other than Ethiopian honey wine) this is intoxicating and addictive! Highly recommended for anyone with curiosity, tastebuds and patience. -Roctober Magazine

Praise for Sandor Ellix Katz's other works on fermentation:
“In the spirit of the great reformers and artists, Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food, and to the process of life itself.” – Sally Fallon, author of the nutrition and cookbookNourishing Traditions

“A unique cookbook for gardeners…This book will appeal to those interested in world food traditions, the history of human nutrition, and the “whys” of good food and good health.” –The Washington Post

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