Wild Fermentation

This book is a must have. Author, Sandor Katz is a fermentation enthusiast and his book will inspire anyone interested in health, nutrition and wild cultures. It is a feast of fact derived from the healthful wisdom of our forebears. Nearly 100 home recipes for vegetable ferments (sauerkraut, kimchi, pickles); bean ferments (miso, dosas); dairy ferments (yogurt); cheesemaking (and vegan alternatives); sourdough and other grain fermentations from Cherokee, African, Japanese, and Russian traditions; vinegars and alcohol. Fascinating reading about the amazing world of beneficial bacteria and its connection between real food and good health.