The ultimate guide to all things fermented, fermentation revivalist Sandor Ellix Katz's now classic text Wild Fermentation walks you through the cultural history of foods pickled, cured, and otherwise fermented.
Learn how to make everything from salt-free sauerkraut and fruit kimchi to tempeh and feta cheese. Contains recipes for dishes which prominently feature fermented ingredients, as well.
Soft cover with color photographs throughout.
Measures ~6"x10". 297 pages.