Wild Fermentation

Wild Fermentation

The Flavor, Nutrition, and Craft of Live-culture Foods

Book - 2016
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"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 so much more!

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

Since its original publication, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called "one of the unlikely rock stars of the American food scene" by The New York Times.

This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes, including:

Strawberry Kvass African Sorghum Beer Infinite Buckwheat Bread And many more!

Updates on original recipes also reflect the author's ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen!

"A solid reference library will take you a long way in the fermentation game. By law (or just about), the first book in it should be the recently revised edition of Wild Fermentation by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk."--Wired Magazine

More praise for Sandor Ellix Katz and his books:

"The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors

"The fermenting bible." -- Newsweek

"In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist

Publisher: White River Junction, Vermont : Chelsea Green Publishing, [2016]
Edition: Revised and updated edition.
ISBN: 9781603586283
Branch Call Number: 641.7 KATZ S
Characteristics: xxi, 297 pages : color illustrations ; 26 cm


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May 18, 2020

What an auspicious book to have during the pandemic. Fermented foods help to boost one's immune system, and the recipes within are brought to life by Sandor Ellix Katz's beautiful writing.

Aug 02, 2017

As a beginning fermenter, I was looking for more of a "how to" book; this book has many excellent, creative recipes, but there is more social commentary than I anticipated. What I read of that was insightful and interesting.
This is an unusual subject for a book that is, in large part, about social change - but it works!
“Your life and my life and everyone’s lives and deaths are part of the endless biological cycle of life and death and fermentation. . . Embrace it.”

Mar 05, 2017

Absolutely love this book! Great success following the recipes. Fascinating stories.

VaughanPLMallory Nov 14, 2016

This is one of those life-changing books for anyone who has never tried to make their own fermented foods and beverages but wants to give it a try. The steps are incredibly easy to follow in this updated, full colour, version.

Jul 19, 2014

Raspberry vinegar...on the way!

green_thumb Jul 18, 2011

Great book!


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Aug 02, 2017

“Your life and my life and everyone’s lives and deaths are part of the endless biological cycle of life and death and fermentation. . . Embrace it.”

Aug 02, 2017

Social change is another form of fermentation. Ideas ferment, as they spread and mutate and inspire movements for change.


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