Wild Fermentation Book Mushroom or a fresh start

or a fresh start

The 50th anniversary edition of this classic guide features a foreword from renowned gardening influencer Charles Dowding and timeless tips on creating a bountiful and balanced garden

• Advanced techniques: like percolation extracts

As a natural adaptogen

step-by-step guides to help you reconnect with the land and your community

Wild Fermentation Book Mushroom or a fresh startThe book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazak, and so much more! Since its original publication, and aided by Katzs engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough