Forward by Sally Fallon, author of Nourishing Traditions

Editor’s Note: Lactic acid is the primary reason we need fermented foods, in addition to food preservation.

• Lactic acid creates the acid environment that acid-loving bacteria grow in. Acid-loving bacteria like acidophilus and all good bacteria are present in some fermented foods and in all fermented milk products such as yogurt and kefir. Acidophilus means “acid-thriving” or “acid-loving.”


• Lactic acid feeds the friendly yeast and bacteria that naturally populate the human intestinal tract.  These microorganisms are called intestinal flora. While digestion is their main purpose, intestinal flora also, through competition with harmful and opportunistic yeast and bacteria, protect the body by taking up the carbohydrate food supply.


• Lactic Acid creates the acid environment that bad bacteria and yeast such as candida, salmonella and e-coli cannot survive in.


• Lactic Acid creates the acid environment that prevents colon disease.

WILD FERMENTATION does not recognize this connection, but does a great job of teaching the important skill and method of fermenting foods for preservation and as a way to incorporate vital lactic acid into the diet. As Katz demonstrates, any food can be fermented. He provides a wide range of recipes and clear instructions.

Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food. Sally Fallon, author of Nourishing Traditions