Wild Fermentation (book)

*Wild Fermentation* by Sandor Katz explores the natural process of fermenting foods using wild, native microorganisms rather than commercial cultures. It highlights how these microorganisms—such as wild yeast and bacteria—are present in the environment, on plants, and in the air, and can transform simple ingredients like vegetables, grains, and dairy into flavorful, probiotic-rich foods. The book emphasizes traditional, sustainable practices, encouraging a connection to nature and local ecosystems. It offers practical guidance for creating fermented foods at home, fostering health, flavor, and cultural heritage through the natural fermentation process.