SKU: 88229698272

Wild Fermentation (Sandor Ellix Katz)

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Wild Fermentation (Sandor Ellix Katz)Wild Fermentation [has] become a manifesto and how to manual for a generation of underground food activists.The New Yorker The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazak, and so much more! Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the Johnny Appleseed of

 “Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.”—The New Yorker

The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more!

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

Since its original publication, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called “one of the unlikely rock stars of the American food scene” by The New York Times.

This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes, including:

  • Strawberry Kvass
  • African Sorghum Beer
  • Infinite Buckwheat Bread
  • And many more!

Updates on original recipes also reflect the author’s ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen!

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SKU: 88229698272

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This product is absolute garbage! It literally took all day to put it together and if the air conditioning blows on it the wrong way than the whole thing top over and it falls apart. It’s not made of quality material and is very flimsy. The only reason I’m not returning it is because it’s too difficult to put together and I don’t wanna spend that much time trying to take it apart. Do not buy this!
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Natasha Spencer
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Cheap
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They serve their purpose as long as you leve them in one place and not moving them around and they're kinda flimsy and some of the velcros are cut too short and can't stay closed
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This is exactly what I needed to clean up my space. The flat plug sits flush against the wall, the long cord gives flexibility, and having multiple outlets + USB ports keeps everything in one place without the mess. It’s a 3 to 2 plug for homes that the electrical hasn’t been updated to 3 prong plugs. It feels solid, not cheap, and the surge protection adds that extra peace of mind. Perfect for a clean, organized setup that actually works.
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