Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods


Learn why Nourishing Traditions author Sally Fallon Morell calls Wild Fermentation an “opus magnum to a population hungry for a reconnection to real food.” But fermentation has come a long way since this instant classic was first published in 2003. For his revised second edition, James Beard award-winner Sandor Ellix Katz (aka “Sandorkraut”) brings new recipes, full color photographs, and a renewed sense of enthusiasm to the book that started it all.

Author: Sandor Ellix Katz
Pages: 200