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

THE must-have book for fermenting food. Lacto-fermentation for the 21st century!

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.