In Wild Fermentation, author Sandor Katz teaches the important skill of fermenting foods, both for flavor and preservation and as a way to incorporate vital lactic acid into the diet. As Katz demonstrates, any food can be easily fermented, and he provides a wide range of recipes and clear instructions to show just that. "Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food," says Sally Fallon Morell, president of the Weston A. Price Foundation and author of Nourishing Traditions.
Editor's Note: While Katz does not delve into the nutritional effects of lacto-fermented foods, it is worth noting that the primary health benefit provided by these foods is their supply of lactic acid. Lactic acid creates the acidic environment that "good bacteria" within the gut thrive in and that "bad bacteria" such as E. coli and salmonella (and other microbes such as candida) cannot survive in. Lactic acid works by feeding the friendly yeast and bacteria that naturally populate the human intestinal tract. Collectively, these microorganisms are called intestinal flora. While aiding digestion is the main purpose of intestinal flora, they also protect the body by competing with harmful, opportunistic yeast and bacteria. An acidic bowel has also been shown to help prevent colon disease.