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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition book cover
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition, by Sandor Ellix Katz
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition, by Sandor Ellix Katz book back cover
Product image 1Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition book cover
Product image 2Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition, by Sandor Ellix Katz
Product image 3Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition, by Sandor Ellix Katz book back cover

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

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An humble approach to bacteria and yeast

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but 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.

Since its publication in 2003, 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. 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’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times.

This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes—including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread—and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.

 

Table of Content

  • Foreword by Sally Fallon
  • Preface to the Revised Edition
  • Acknowledgments
  • Introduction. Cultural Context: The Making of a Fermentation Fetish
  • Chapter 1. Cultural Rehabilitation: The Many Benefits of Fermented Foods
  • Chapter 2. Cultural Theory: Human Beings and the Phenomenon of Fermentation
  • Chapter 3. Cultural Homogenization: Standardization, Uniformity, and Mass Production
  • Chapter 4. Cultural Manipulation: A Do-It-Yourself Guide
  • Chapter 5. Vegetable Ferments
  • Chapter 6. Lightly Fermented Beverages
  • Chapter 7. Dairy Ferments (and Vegan Alternatives)
  • Chapter 8. Grain Ferments (Porridges, Soft Drinks, Soups, Flatbreads, and Breads)
  • Chapter 9. Bean Ferments
  • Chapter 10. Wines (Including Mead, Cider, and Other Alcoholic Beverages Made from Simple Sugars)
  • Chapter 11. Beers
  • Chapter 12. Vinegars
  • Chapter 13. Cultural Reincarnation: Fermentation in the Cycles of Life, Soil Fertility, and Social Change
  • Appendix: Cultural Resources

About the Author

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening.

This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Newsweek called Wild Fermentation "the fermenting Bible," and The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com.

Specifications

  • Title: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
  • Dimensions: 320 pages, 17.8 x 2.6 x 25.4 cm
  • Published: August 19, 2016
  • Published by: Chelsea Green Publishing
  • Language: English
  • ISBN: 978-1603586283
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