Wild Fermentation

Fermenting your garden harvests, like gardening itself, is one big experiment. A spirit of adventure and experimentation—and joy!—permeates this fabulous classic by Sandor Katz, a former Hudson Valley resident who has become one of the country's foremost experts in fermented foods. Find guidance for making all sorts of classic fermented dishes, such as kim chi, sauerkraut, and sourdough bread—and learn about the principles to keep in mind as you innovate your own recipes. This books is a handy, friendly primer and a wonderful introduction for those just beginning their journeys with fermentation.