Wild Fermentation

The New Yorker describes “Wild Fermentation” as a manifesto for a new wave of food activists.

This groundbreaking book by Sandor Ellix Katz, celebrated with a James Beard Award and recognized by Michael Pollan as the “Johnny Appleseed of Fermentation,” brings the ancient art of fermentation into the modern kitchen.

A New Perspective on Traditional Foods

Katz revisits his iconic book with new insights from his global travels. Known as Sandorkraut, he simplifies fermentation in a way that’s both joyful and enlightening, promoting the nutritional benefits that have fueled a food revolution.

Transform Your Kitchen

Since its debut, “Wild Fermentation” has turned home kitchens into laboratories of living foods. It’s a guide to creating nutritious staples from sauerkraut to sourdough bread, fostering a community of health-conscious food lovers.

Honoring Food Traditions

This revised edition shines with full-color photos and new recipes like Strawberry Kvass and Infinite Buckwheat Bread, alongside updated classics. Katz deepens his exploration of global food traditions, inviting readers to find their own fermentation gateway.

Join the Food Revolution

Katz’s work isn’t just about recipes; it’s a call to action. It encourages readers to reclaim control over their diets, discover the joy of fermentation, and share their creations with others.

“Wild Fermentation” invites you on a journey to explore the flavorful world of fermented foods. Open this book and ignite a personal food revolution in your kitchen.

Author: Sandor Ellix Katz

Publisher: Chelsea Green Publishing

ISBN: 9781603586283

Pages: 320

Country: UK  

Language: English  

Dimension: 7 x 10 inch