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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
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by Sandor Ellix Katz, with foreword by Sally Fallon
In the spirit of the great reformers and artists, Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food, and to the process of life itself.... Wild Fermentation represents not only an effort to bring back from oblivion these treasured processes, but also a road map to a better world, a world of healthy people and equitable economies, a world that especially values those iconoclastic, free-thinking individuals—so often labeled misfits—uniquely qualified to perform the alchemy of fermented foods. Sally Fallon from the foreword
Lots of interesting discussion, and includes recipes for dairy as well as for fermented fruits, vegetables, and drinks.
200 pages, softcover
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