Guide to Sandor Ellix Katz's Wild Fermentation

PLEASE NOTE: This is a companion to Sandor Ellix Katz's Wild Fermentation and NOT the original book.

Preview:
In Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2003, updated and revised in 2016), Sandor Ellix Katz expresses his passion for fermented food and drink while covering the history, theory, and practice of fermentation. Fermented foods-which can include vegetables, dairy, grains, or fruit-are alive with microorganisms that act on the original substance to transform it into something new...

Inside this companion to the book:
• Overview of the Book

• Insights from the Book

• Important People

• Author's Style and Perspective

• Intended Audience