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"A great resourse"

I really enjoyed this book and the accompanying DVD. Lots of very practical and easy to follow directions. Very encouraging! I've already made several items from it.

- kuraha

Wild Fermentation - 2nd Edition

SKU: 1006
Wild Fermentation 2nd Edition

Availability: In stock

You Can Do This
When you buy this product you get FREE ACCESS to: 200-page Lacto-Fermentation eBook including 64 recipes plus hundreds more articles, recipes, and how-to videos



Wild Fermentation is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in world food traditions and the vital connection between real food and good health.

  • Author: Sandor Ellix Katz (Forward by Sally Fallon)
  • Paperback | 320 pages
  • ISBN:  9781603586283 | Published: 2016



Why I Love This Product

The first edition of Wild Fermentation was my first book on fermenting foods, and I have been so pleased that I refer friends and customers to it. It’s an easy introduction to fermented foods and drinks, covering many aspects of fermentation. There are recipes for pickles, yogurt, kimchi, kvass, kombucha, ginger beer, sourdough, and so much more. When I purchased this book years ago, I sent several emails to Sandor Katz with more questions, and surprisingly he answered! It was so reassuring to know I wasn’t alone on my adventure.

This will be a wonderful addition to your kitchen recipe books, well-loved and well-used for years to come. My dog-earred copy sits in my book basket beneath my Cultures for Health workspace, readily available for customer service. It’s that good!


Jerri, Customer Support Representative 




Additional Information



3 Reviews For "Wild Fermentation - 2nd Edition"

  1. Get This Book!

    by Roosterick on 02 Tue,2012


    After reading about Sandor, in The New Yorker magazine, I purchased this book and the accompanying DVD. I have to say it has changed my life. Though we have been making yogurt for over 30 years and have had a sourdough culture living in the fridge for about twenty, being introduced to the writing and philosophy of Sandor Katz has educated me on the value of beneficial as well as benign bacteria in our antiseptic antibacterial obsessed society. We now make our own sauerkraut, kimchi, cortido, horseradish, brined peppers, cucumbers and more. Our cultural arts program has expanded into the care and feeding of kefir grains, kombucha scobys, and mothers of red wine and apple cider vinegars. Get this book and also read his other book "The Revolution Will Not Be Microwaved."

  2. Book: "Wild Fermentation"

    by Praiser on 01 Tue,2015


    WOW, what a great book. Abundant in knowledge. I couldn't wait to make the fermented cabbage. It is great. Like nothing ever! I'm so thankful.

  3. A great resourse

    by kuraha on 11 Wed,2012


    I really enjoyed this book and the accompanying DVD. Lots of very practical and easy to follow directions. Very encouraging! I've already made several items from it.

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Questions on Wild Fermentation - 2nd Edition

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  • From mgartistry at 1/26/2012 4:56 PM
    • Are non-dairy yogurt instructions included in the book? Thank you.
    • There is a chapter in this book entitled "Dairy Ferments and Vegan Alternatives", and the recipe list includes Cultured Soymilk.
    • Do you find this question helpful?  Yes   No
  • From Lillian at 1/22/2012 1:15 PM
    • Have you done any making of yogurt or kefir using almond milk instead of dairy? If so, is there a recipe in your book? I've had purchased almond milk yogurt, but it was sweet from the fruit juice. I was interested in a recipe that I could make, and not add sweetening.
    • Almond milk can be used for yogurt using our Vegan Yogurt Starter. Almond milk kefir can be made using either Milk Kefir Grains (and refreshing the grains periodically with dairy milk), or with our Kefir Starter Culture, or by adding 1/4 cup water kefir to 2-1/2 cups almond milk and letting stand for 12-24 hours.
    • Do you find this question helpful?  Yes   No
  • From chua at 11/15/2011 4:26 AM

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