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"Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods" by Sandor Ellix Katz (2nd Edition)

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Sandor Ellix Katz revised "Wild Fermentation - The Flavor, Nutrition, and Craft of Live-Culture Foods," the iconic book that started it all.

In this second edition, the James Beard Award winner and New York Times bestselling author brings a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels.

Sandor Ellix Katz, a self-proclaimed fermentation revivalist, is known for his cheerful and demystifying teaching methods for preparing fermented foods. The health benefits of fermented foods are driving a nutrition-based food revolution.

Since its first publication in 2003, "Wild Fermentation" has inspired readers to turn their kitchens into food laboratories and ferment vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, etc.

They gradually exchanged and shared, eventually building a community of thousands whose goal was to create healthy food for themselves and their families.

Katz's work has earned him the Craig Clairborne Lifetime Achievement Award from the Southern Foodways Alliance, as well as being called "one of the most unexpected rock stars of the American culinary scene" by the New York Times.

This updated and revised edition, now enhanced with full-color photos, will introduce the flavours and health benefits of fermented foods to an entirely new generation.


Table of Contents

  • Introduction. Cultural Context: The Making of a Fermentation Fetish
  • Chapter 1. Cultural Rehabilitation: The Many Benefits of Fermented Foods
  • Chapter 2. Cultural Theory: Human Beings and the Phenomenon of Fermentation
  • Chapter 3. Cultural Homogenization: Standardization, Uniformity, and Mass Production
  • Chapter 4. Cultural Manipulation: A Do-It-Yourself Guide
  • Chapter 5. Vegetable Ferments
  • Chapter 6. Lightly Fermented Beverages
  • Chapter 7. Dairy Ferments (and Vegan Alternatives)
  • Chapter 8. Grain Ferments (Porridges, Soft Drinks, Soups, Flatbreads, and Breads)
  • Chapter 9. Bean Ferments
  • Chapter 10. Wines (Including Mead, Cider, and Other Alcoholic Beverages Made from Simple Sugars)
  • Chapter 11. Beers
  • Chapter 12. Vinegars
  • Chapter 13. Cultural Reincarnation: Fermentation in the Cycles of Life, Soil Fertility, and Social Change


About the Author

Sandor Ellix Katz has been fermenting everything he can get his hands on since 1993. He initiated a true culinary revolution in the world - as the prestigious James Beard Award attests.

"Wild Fermentation" is his first book, published in 2003 and reissued in 2016, and translated into 9 languages. Katz's work is now a New York Times bestseller.



  • Publisher: Chelsea Green Publishing
  • Pages: 320
  • Released: August 19, 2016
  • Dimensions: 17,8 x 2,6 x 25,4cm
  • ISBN: 978-1603586283
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