"Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists." -- The New Yorker

The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more!

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

Since its original publication, 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. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called "one of the unlikely rock stars of the American food scene" by The New York Times.

This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes, including:

• Strawberry Kvass

• African Sorghum Beer

• Infinite Buckwheat Bread

• And many more!

Updates on original recipes also reflect the author's ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen!

"A solid reference library will take you a long way in the fermentation game. By law (or just about), the first book in it should be the recently revised edition of Wild Fermentation by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk." -- Wired Magazine

More praise for Sandor Ellix Katz and his books:

"The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship." -- Deborah Madison, author of Local Flavors

"The fermenting bible." -- Newsweek

"In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist

• We started tracking this book on August 29, 2016.
• This book was £15.75 when we started tracking it.
• The price of this book has changed 177 times in the past 3,000 days.
• The current price of this book is £15.90 last checked 16 hours ago.
• This book is at its lowest price in the past 90 days.
• This lowest price this book has been offered at in the past year is £15.85.
• The lowest price to date was £12.31 last reached on April 30, 2020.
• This book has been £12.31 one time since we started tracking it.
• The highest price to date was £22.17 last reached on September 28, 2016.
• This book has been £22.17 one time since we started tracking it.

• Food & DrinkDrinks & BeveragesBeer
• Food & DrinkCanning & Preserving
• Food & DrinkNatural Foods

• Text-to-Speech: Enabled
• Lending: Disabled
• Print Length: 449 Pages
• File Size: 18,964 KB