Wild Fermentation provides a history of fermentation, the usefulness of fermented foods in health and the sad story of the general loss of this knowledge in modern society. The book is a bit quirky at times and full of a few “soapbox” diversions by the author but it is also full of generational knowledge that has mostly been lost and needs to be recovered. I loved the recipes and now have this in my kitchen as a resource. I would recommend this book to anyone who is interested in maintaining health.
Sandor Ellix Katz is a lay person who loves fermented foods. His interests in cooking, nutrition and gardening led him to experiment and develop the many recipes found in the book. He is a long time survivor of HIV/AIDS and feels that nutrition and fermented foods in particular have been greatly supportive of his health.
Katz, S. E. (2003). Wild fermentation : the flavor, nutrition, and craft of live-culture foods. White River Junction, Vt.: Chelsea Green Pub.