Wild Fermentation

Discover the book that started the fermentation revolution—now with more photos and even more recipes for fermented foods—from the James Beard Award winner and New York Times-bestselling author.

“The best and most accessible guide out there to this most ancient style of preservation.” —Epicurious

James Beard Award winner and New York Times bestselling author Sandor Ellix Katz returns to his iconic, bestselling fermentation book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as “Sandorkraut”, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

This updated and revised edition of Katz’s classic fermentation book, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. Discover new and beloved recipes for:

• Vegetable ferments
• Lightly fermented beverages
• Dairy ferments and vegan alternatives
• Grain ferments, include porridges, soft drinks, soups, flatbreads, and breads
• Bean ferments
• Wines, including mead, cider, and more
• Beers
• Vinegars

Since its original publication, 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. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz has been called “one of the unlikely rock stars of the American food scene” by The New York Times and the “Johnny Appleseed of Fermentation” by Michael Pollan.

Katz’s gateway to fermentation was sauerkraut. Open this book to find yours—and start a little food revolution right in your own kitchen!

“Provides know-how, recipes, [and] you-can-do-it spunk.”—Wired Magazine