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PLEASE NOTE: This is a companion to Sandor Ellix Katz's Wild Fermentation and NOT the original book. Preview: In Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2003, updated and revised in 2016), Sandor Ellix Katz expresses his passion for fermented food and drink while covering the history, theory, and practice of fermentation. Fermented foods-which can include vegetables, dairy, grains, or fruit-are alive with microorganisms...
Author
Publisher
Chelsea Green Publishing
Description
"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....
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