A review by me11en
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz

5.0

This is a wonderful resource for fermenting beverages and foods. While the historical information and references were interesting, and gave me a great perspective about fermenting, the specific "How-To's" for each type of ferment was invaluable. I picked up the book for more information on making Kombucha and Milk Kefir, but my interest has broadened to the diversity of what I can ferment. I am currently exploring what I can obtain to create some of his specific ferment, and truly miss my Farmer's Market.