Wild Fermentation, by Sandor Ellix Katz is a cultural manifesto that explores the “food as nutrition” movement by taking a whirlwind trip through the wild world of fermented and live-culture cuisine. It is a comprehensive recipe book that focuses on the flavor, nutrition and craft of producing beers, wines, meads, vegetable krauts, kimchis, miso & tempeh, sourdough breads, yogurts & cheeses, and other live-cultured foods.
The Second Edition features Katz’s expanded knowledge and recipe database.
