I blame Sandor Katz for all the smelly lactobacilli experiments I have growing in the corner of my kitchen. Ever since poring through his cult fermentation book, Wild Fermentation, I’ve been shredding, pounding, and brining cabbage with the feverish abandon of a sailor stricken with scurvy. Wild Fermenation is a witty and pungent introduction to the art of DIY fermentation, but the more comprehensive Art of Fermentation is anticipated to be the bible on the subject, a kind of How to Cook Everything/On Food and Cooking for the world of pickling/fermenting/rotting enthusiasts.
Availability: Not On Our Shelves, But Available from Warehouse - Usually Delivers in 3-14 Days
Published: Chelsea Green Publishing Company - May 14th, 2012