Wild Fermentation 2.0

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Thirteen years ago, Sandor Katz published “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.” His seminal guide to all things cultured has taught countless home chefs how to turn milk into yogurt, fruit into kombucha, vegetables into sauerkraut and meat into salami. Check out the recently updated version of Katz’s fermentation bible.