Wild Fermentation: The Flavour, Nutrition, and Craft of Live-Culture Foods
Get ready to take a whirlwind trip through the wild world of fermented and live-culture cuisine! These vital foods (at the forefront of the "food as nutrition movement") provide incredible health benefits and are delicious and easy to make.
Exploring classic favourites, like sauerkraut, sour pickles, and miso, and new tasty treats, such as brined garlic and Afghani bread, author Sandor Ellix Katz walks us through the history of fermented and live-cultured foods. Much more than a cookbook, it is a "cultural manifesto" that will appeal to anyone interested in world food traditions and the vital connection between good food and good health.