Wild Fermentation The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition Joy Williams She didn’t have a plan

She didn’t have a plan or destination

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Wild Fermentation The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition Joy Williams She didn’t have a planBy: Sandor Ellix Katz Published by Chelsea Green Publishing, 2016 08 08 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