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Wild Fermentation

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Sandor Ellix Katz
Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there’s something here to satisfy any palate, from the traditional to the experimental.
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The Book That Started the Fermentation Revolution

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, 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 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.

Copyright 2016, softcover, 320 pages.


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