Wild Fermentation

By Sandor Ellix Katz

Original Publisher
Microcosm
Date of publication
1970
ISBN
1603586288

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Recommended by

Kerstin Rodgers

Chef, author and blogger

Now fermentation is all the rage but I’ve been banging on about it for at least six years. I love a pickle, I like the taste of rotted foods, the sourness. Sandor Ellix Katz is an HIV survivor, he bristles with vim and vigour in part due to his pioneering proselytising about fermentation and its health benefits. He’s revolutionary and counter culture - after my own heart.

Emily Dilling

Cookbook author and blogger

Another great book dedicated to preserving foods- this time all through lacto fermentation. Wild Fermentation is the brine bible and Katz is a god to fermentation geeks around the world.

Craig Sams

Grocer, baker and founder of Green & Black's

The original guide to making every fermented food including sourdough bread, miso, tempeh, kimchi, sauerkraut, beer and yoghurt.

Jonathon Sawyer

Chef/Owner The Greenhouse Tavern, Noodlecat, Trentina, Tavern Vinegar Co. Cleveland, OH

Teaching the world's home kitchens to preserve and preservation techniques - from buccha to kraut to pickles to root beer.

Robin Harford

Ethnobotanist, forager and creator of Eat Weeds

The book that started the fermentation revolution. Nuff said!

Adam Reid

Head Chef, The French at The Midland Hotel, Manchester

Great for unlocking the hidden world of fermentation

Aglaia Kremezi

Food writer and journalist

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