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

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

Book rating: 04 Paperback

By (author) Sandor Ellix Katz, Foreword by Sally Fallon

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  • Publisher: Chelsea Green Publishing Co
  • Format: Paperback | 187 pages
  • Dimensions: 175mm x 251mm x 13mm | 386g
  • Publication date: 8 March 2004
  • Publication City/Country: White River Junction
  • ISBN 10: 1931498237
  • ISBN 13: 9781931498234
  • Illustrations note: Black and White Illustrations, More Than 90 Recipes
  • Sales rank: 813

Product description

Takes readers on a whirlwind trip through the wide world of fermentation, with basic and delicious recipes - some familiar, others exotic - that are easy to make at home.

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Customer reviews

By Karen Kaye 19 Oct 2013 4

A great book to introduce you to the world of fermentation. I have only tried one recipe so far...I made the sour pickles and they were amazing...so delicious that my husband and I ate 2 large jars in a week!! Will be trying the Kimchi next. I didn't bother with any special equipment and don't own a crock, so just made mine in jars with the lids on loosely. I rated this book 4/5 as I was dissapointed that there were no photos.

Review quote

"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