This compact (128 pages) guide to making everything from sauerkraut and sour cream to kimchi and Ethiopian honey wine is written by the leading contemporary fermentation authority, Sandor Ellix Katz. With an infectious enthusiasm, Katz lays out fundamental recipes and methods for 17 commonly fermented foods. Consider this a gateway fermentation book: reliable and accessible enough to experiment with before moving on to more ambitious resources.
Color photographs throughout. Hardcover.
For all orders exceeding a value of 100USD shipping is offered for free.
Returns will be accepted for up to 10 days of Customer’s receipt or tracking number on unworn items. You, as a Customer, are obliged to inform us via email before you return the item.
Otherwise, standard shipping charges apply. Check out our delivery Terms & Conditions for more details.
