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Since its first publication in 2003, Wild Fermentation 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. Now Sandor Ellix Katz, James Beard Award - winning and New York Times bestselling author, returns to the iconic book that launched a modern food renaissance, with a fresh perspective, renewed enthusiasm, and expanded knowledge...

As the country's leading expert on organic food and gardening, Jeff Cox has long been aware of the microbiology that helps his garden flourish. He then made the leap that this same microdiversity is responsible for keeping our bodies healthy, too-and fermented foods are one of the easiest and most delicious ways to get microbes and all their benefits into our internal "gardens." In The Essential Book of Fermentation, Jeff collects his decades' worth...

"Whether you're trying to prevent or fight diseases like diabetes and cancer, or simply trying to maintain great health fermented foods can help. Exciting research shows that these foods and the beneficial probiotics they contain boost your immune system, increase your energy, and even prevent and heal many diseases, including: Alzheimer's disease, anxiety, brain disease, cancer, depression, heart disease to name a few. It's no surprise that fermented...

Fermented foods are supercharged with incredible nutrition, unique flavor, and countless health benefits. This guide provides step-by-step instructions for fermenting vegetables and fruits into pickles, krauts, salsas, relishes, and chutneys.

"Learn how to choose and prepare only the best, freshest ingredients for all your kitchen fermenting projects with Real Food Fermentation!* Learn how to make tasty foods including kimchi, yogurt, and sauerkraut* Improves digestion* Enzyme-rich foods contain high nutrient value* Boosts "good" bacteria production. Fermentation is one of the earliest forms of natural food preservation, and without it, our beloved vegetables, fruits, grains, and milk...

The idea of fermenting vegetables at home can be intimidating, but learning a few basic concepts will make it easier. Feifer shows you how to create traditional fermented food at home, using only simple ingredients and a little time.

As far back as recorded history, humans have eaten fermented foods. While fermented foods may have ancient roots, they are emerging as today's power foods for incredible health and nutrition. Fermented foods have shown to be beneficial for a number of health conditions including IBS and digestive difficulties, allergies and autoimmune illness, sugar/carb cravings, and other inflammatory disorders. What's more, science is starting to show that our...

Markham, author of "Mini Farming: Self-Sufficiency on Acre," explains how to ferment just about anything grown. Inside readers will find recipes and instructions with checklists, extensive tables, measurements, and 150 of the author's own photographs.

"In her third cookbook, creator and founder of the Cultured Food Life blog and author of Cultured Food for Life and Cultured Food for HealthDonna Schwenk offers over 100 probiotic recipes for the on-the-go lifestyle. These cultured food recipes are easy-to-make and all portable in jars. Schwenk covers everything from the basics like making your own kefir, kombucha, and nondairy milks, to snacks and beverages, to filling, savory meals. Complete with...