{"product_id":"wild-fermentation-second-edition","title":"Wild Fermentation Second Edition","description":"\u003cp\u003e\u003cstrong\u003eThe bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. \u003c\/strong\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe New York Times\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e‘[Katz’s] books have become manifestos and how-to manuals for a generation of under-ground food activists.’ \u003c\/strong\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe New Yorker\u003c\/span\u003e\u003c\/em\u003e \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e‘…the high priest of fermentation theory’ \u003c\/strong\u003e\u003cem\u003ethe \u003c\/em\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\"\u003eGuardian\u003c\/span\u003e\u003c\/em\u003e \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké and so much more!\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSandor Ellix Katz, winner of a James Beard Award and a \u003c\/span\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\"\u003eNew York Times\u003c\/span\u003e\u003c\/em\u003e\u003cspan style=\"font-weight: 400;\"\u003e bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSince its original publication, and aided by Katz’s engaging and fervent workshop presentations, \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eWild Fermentation\u003c\/em\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread and much more. \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eWild Fermentation\u003c\/em\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e includes step-by-step instructions on how to make:\u003c\/span\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eLow-salt or salt-free sauerkraut\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eGrape Water Kefir Soda\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKombucha Soda\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eDairy-free yogurt\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSavoury vegetable sourdough pancakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eMiso-Tahini spread\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eApple cider vinegar\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHerbal mead and so much more! \u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eUpdates on original recipes also reflect the author’s ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a food revolution right in your own kitchen! \u003c\/span\u003e\u003c\/p\u003e","brand":"MediaPlace","offers":[{"title":"Default Title","offer_id":57306516488574,"sku":"NW9781603586283","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1379\/1261\/files\/9781603586283.jpg?v=1778651230","url":"https:\/\/mediaplace.com\/en-usa\/products\/wild-fermentation-second-edition","provider":"MediaPlace","version":"1.0","type":"link"}