"Since its publication in 2003, and aided by Katz?s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they?ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities....