Wild Fermentation


  • By James Beard Award Winner, and New York Times Best Selling Author Sandor Ellix Katz
  • Explore the making (and enjoying!) of fermented foods with the writer Michael Pollan calls “the Johnny Appleseed of fermentation."
  • This book will make you feel like a student of fermentation, taking a class with a master teacher.
  • 320 pages

Yogurt, kombucha, kimchi, sauerkraut, miso, pickles, sourdough and way, way more!