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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Ed. by Sandor Ellix Katz

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Ed. by Sandor Ellix Katz

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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.

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!

Paperback
Publication: 5 Feb 2016, Chelsea Green Publishing
ISBN: 9781603586283

Extent: 320 pages

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