Basic Fermentation

Sandor Katz’s beginners classic gets an update



A classic beginner's guide to fermenting just about anything, this new third edition of fermentation guru Sandor Katz's first published work includes all new, step-by-step photography. It is a great introduction to fermenting at home, whether you're looking to expand your kitchen repertoire or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. It includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine.

Sandor Ellix Katz is a self-taught fermentation revivalist whose explorations developed out of overlapping interests in cooking, nutrition, and gardening.


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