The Art of Fermentation (book by Sandor Katz)

"The Art of Fermentation" by Sandor Katz is a comprehensive exploration of fermentation as a natural process used to preserve and enhance food and beverages. It covers the science behind fermentation, its cultural history, and practical techniques for making things like yogurt, sauerkraut, kombucha, and more. The book emphasizes fermentation’s role in health, sustainability, and community, highlighting how these ancient practices connect us to tradition and nature. It aims to inspire readers to experiment with fermentation at home, fostering an appreciation for its flavor, nutrition, and cultural significance.