Wild fermentation

Sandor Ellix Katz's *Wild Fermentation* is a wide-ranging guide to the craft of fermenting foods and beverages across a variety of culinary traditions, drawing on practices from cultures worldwide rather than a single regional cuisine. The book blends practical instruction with narrative and cultural context, covering techniques for making fermented vegetables, dairy products, breads, wines, beers, and other live-culture foods. Aimed at home cooks and fermentation enthusiasts of all skill levels, it functions as both a hands-on technique guide and an accessible introduction to the history and science behind fermentation. First published in 2003 and updated in this 2016 revised edition, the work is widely credited with helping to spark the popular revival of home fermentation in the United States.