Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition"Wild Fermentation has] become a manifesto and how to manual for a generation of underground food activists." The New Yorker The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazak , and so much more Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of