- Paperback: 208 pages
- Publisher: Chelsea Green Publishing; 1 Pck Pap/ edition (Sept. 30 2010)
- Language: English
- ISBN-10: 1603583017
- ISBN-13: 978-1603583015
- Product Dimensions: 17.8 x 1.3 x 25.4 cm
- Shipping Weight: 454 g
- Average Customer Review: 5 customer reviews
- Amazon Bestsellers Rank: #299,416 in Books (See Top 100 in Books)
Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle) Paperback – Sep 30 2010
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From the Author
"I have been fermenting foods and drinks for a decade. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and I want to share what I have learned."--Sandor Ellix Katz
About the Author
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Newsweek called Wild Fermentation "the fermenting Bible," and The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com.
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