Wild Fermentation

Name: Wild Fermentation
ISBN: 9781603586283

the flavor, nutrition, and craft of live-culture foods

by Sandor Ellix Katz, Nora Steinbrun

Why it's on the shelf

An approachable guide to sauerkraut, yogurt, sourdough, and other fermented foods. Fermentation preserves food without power or canning lids.

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Edition data verified 2026-10-25 with Open Library. Newer printings may exist. Blank fields couldn't be verified.

Sources

Sandor Ellix Katz, Alejandro Pareja Rodríguez

Sandor Katz's deep reference on fermentation traditions worldwide. For when Wild Fermentation leaves you wanting more.

Ball Corporation

The long-running home canning guide from Ball, with tested recipes and processing times. Inexpensive and widely trusted.

Judi Kingry, Lauren Devine

Hundreds of tested recipes for canning, pickling, and preserving. The bigger companion to the Ball Blue Book.

John J. Mettler Jr., John J. Mettler

Step-by-step butchering of beef, pork, lamb, poultry, rabbit, and venison.