Title
Wild Fermentation: The Flavor, Nutrition, And Craft Of Liveculture Foods
Delivery time: 8-12 business days (International)
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most People Consume Fermented Foods And Drinks Every Day. For Thousands Of Years, Humans Have Enjoyed The Distinctive Flavors And Nutrition Resulting From The Transformative Power Of Microscopic Bacteria And Fungi. Wild Fermentation: The Flavor, Nutrition, And Craft Of Liveculture Foods Is The First Cookbook To Widely Explore The Culinary Magic Of Fermentation.Fermentation Has Been An Important Journey Of Discovery For Me, Writes Author Sandor Ellix Katz. I Invite You To Join Me Along This Effervescent Path, Well Trodden For Thousands Of Years Yet Largely Forgotten In Our Time And Place, Bypassed By The Superhighway Of Industrial Food Production.The Flavors Of Fermentation Are Compelling And Complex, Quite Literally Alive. This Book Takes Readers On A Whirlwind Trip Through The Wide World Of Fermentation, Providing Readers With Basic And Delicious Recipessome Familiar, Others Exoticthat Are Easy To Make At Home.The Book Covers Vegetable Ferments Such As Sauerkraut, Kimchi, And Sour Pickles; Bean Ferments Including Miso, Tempeh, Dosas, And Idli; Dairy Ferments Including Yogurt, Kefir, And Basic Cheesemaking (As Well As Vegan Alternatives); Sourdough Breadmaking; Other Grain Fermentations From Cherokee, African, Japanese, And Russian Traditions; Extremely Simple Wine And Beermaking (As Well As Cider, Mead, And Champagnemaking) Techniques; And Vinegarmaking. With Nearly 100 Recipes, This Is The Most Comprehensive And Wideranging Fermentation Cookbook Ever Published.
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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
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Frequently Asked Questions
- Q: What is 'Wild Fermentation' about? A: 'Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods' explores the art and science of fermentation, offering recipes for various fermented foods and drinks, including sauerkraut, kimchi, yogurt, and more.
- Q: Who is the author of 'Wild Fermentation'? A: The book is authored by Sandor Ellix Katz, who is known for his expertise in fermentation and has written extensively on the subject.
- Q: What types of recipes are included in the book? A: The book includes nearly 100 recipes covering vegetable ferments, bean ferments, dairy ferments, sourdough bread, wine and beer-making, and vinegar-making.
- Q: Is this book suitable for beginners in fermentation? A: 'Wild Fermentation' is designed to be accessible for beginners, featuring easy-to-follow recipes and explanations of fermentation processes.
- Q: How many pages does 'Wild Fermentation' have? A: 'Wild Fermentation' has a total of 187 pages.
- Q: What is the condition of the book? A: The book is listed as 'Used Book in Good Condition', indicating that it may have some signs of use but is still functional and readable.
- Q: When was 'Wild Fermentation' published? A: 'Wild Fermentation' was published on September 1, 2003.
- Q: What is the binding type of the book? A: The book is available in paperback binding.
- Q: Does the book provide vegan alternatives for recipes? A: Yes, 'Wild Fermentation' includes vegan alternatives for some dairy-based recipes.
- Q: Can I learn how to make alcoholic beverages from this book? A: Yes, the book offers simple techniques for making wine, beer, cider, mead, and champagne.