Living Fermentation: How to Prepare Delicious and Healthy Craft Products with Wild Cultures

The author of this book began his journey into the world of fermentation by mastering the secrets of making sauerkraut.
What product will spark a revolution in your kitchen?
The book published in 2003 by Sandor Katz inspired thousands of people to turn their kitchens into laboratories to prepare live fermented foods for themselves and their loved ones, such as pickled and salted vegetables, cheese, yogurt, sourdough bread, and much more.
An avid advocate for the revival of fermentation, Sandor travels the world conducting engaging hands-on workshops, meeting like-minded individuals and studying traditional methods of using wild microorganisms in food processing. For his significant contribution to preserving humanity’s culinary heritage, he was awarded the prestigious award named after outstanding American restaurant expert Craig Claiborne.
Deciding that the time has come to pass on the accumulated knowledge to the next generation of home cooking enthusiasts, he completely revised his first book, adding numerous full-color photographs and entirely new recipes — such as strawberry kvass, African sorghum beer, and incredible buckwheat bread. Most recipes included in the first edition have been updated taking into account feedback and suggestions received from readers and friends.