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The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times
‘[Katz’s] books have become manifestos and how-to manuals for a generation of under-ground food activists.’ The New Yorker
‘…the high priest of fermentation theory’ the Guardian
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 a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world.
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.
This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make:
- Low-salt or salt-free sauerkraut
- Grape Water Kefir Soda
- Kombucha Soda
- Dairy-free yogurt
- Savoury vegetable sourdough pancakes
- Miso-Tahini spread
- Apple cider vinegar
Herbal mead and so much 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 food revolution right in your own kitchen!
Reviews and Praise
"[Katz is] the country's foremost fermentation expert . . . [and] Wild Fermentation is the best and most accessible guide out there to this most ancient style of preservation."—Epicurious
"In the new and revised edition, there's a clear effort to make the recipes more straightforward and easy to understand. Soon, like me, you'll have a batch of sauerkraut fermenting away in a cool space, all year long."—Wired Magazine
"For amateur picklers and kimchi-makers, there is a new edition of Wild Fermentation, the manual that helped its author, Sandor Katz, become a heroic figure among cooks who ferment their own foods."—The New York Times
"This updated and revised edition is a more accurate reflection of the recipes Sandor makes at home—and the knowledge he's accrued by teaching workshops to eager students."—Food52
"Folks flock to study books such as Wild Fermentation and The Art of Fermentation, both by the fermentation movement’s guru, Sandor Katz."—USA Today
"[When] I open my copy of Wild Fermentation I find that Sandor Ellix Katz, the fermentation guru and master who has inspired so many to explore the world of wild foods, always has a way to reflect on culture and society through his writing. While he writes amount fermented foods, the meaning is always deeper."—Paste Magazine
"A groundbreaking book."—Sierra Magazine