Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation
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"The book that started the fermentation revolution" So proclaims the cover of this seminal work, an accessible and exuberant guide to live-culture foods such as kimchi, yogurt, kombucha, sourdoughs, miso, wine, and vinegar. Sandor Ellix Katz, a self-taught fermentation revivalist and James Beard Award-winner of boundless curiosity, covers basic processes for these foods and many more in such a convincing way that you'll wonder why you hadn't started fermenting sooner. This is a highly practical book, meant to serve as an introduction to fermentation but comprehensive enough to spark a life-long interest in the practice and all that is possible with it. Katz's focus is on traditional techniques and dishes, gathered from all inhabited continents, and commonly prepared using everyday kitchen equipment. Paperback. Color photographs throughout.
