Wild Fermentation, Sandor Katz

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.

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