Wild Fermentation

Wild Fermentation : A Do-It-Yourself Guide to Cultural Manipulation

4.35 (4,517 ratings by Goodreads)
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This is the original beginner's guide to basic home fermentation of just about anything. Wild Fermentation is a great resource by one of the world's foremost experts on the topic, becoming an underground classic years before he rose to fame. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate--in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?
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Product details

  • Paperback | 64 pages
  • 137.16 x 172.72 x 2.54mm | 90.72g
  • Bloomington, IN, United States
  • English
  • Second Edition, Second edition
  • black & white illustrations
  • 1934620173
  • 9781934620175
  • 4,737

Review quote

"GENIUS! Americans are suffering from yucky guts and this book teaches us how to fix em simple and basic!" Joli Forbes from Bamboo Family Magazine"
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About Katz

Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called "the fermenting bible"--in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Most recently, with a decade more experience behind him, producing The Art of Fermentation gave him the opportunity to share a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).
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Rating details

4,517 ratings
4.35 out of 5 stars
5 53% (2,404)
4 33% (1,481)
3 11% (515)
2 2% (82)
1 1% (35)
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