Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
Chelsea Green Publishing, September 2016. Trade Paperback. A new copy. "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.....