Wild Fermentation
| Use attributes for filter ! | |
| Originally published | September 2003 |
|---|---|
| Authors | Sandor Katz |
| Genres | Cookbook |
| Publishers | Chelsea Green Publishing |
| ISBN | 9781603586283 |
| Subject | Fermentation in food processing |
| Date of Reg. | |
| Date of Upd. | |
| ID | 2418449 |
About Wild Fermentation
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is a 2003 book by Sandor Katz that discusses the ancient practice of fermentation. While most of the conventional literature assumes the use of modern technology, Wild Fermentation focuses more on the practice and culture of fermenting food.
