Wild Fermentation

The single best introduction to home fermentation. Sandor Ellix Katz, often called the “godfather of fermentation,” wrote this book to show that fermenting food is not some lost art requiring special equipment or expertise. It is something humans have done for thousands of years, and you can start today with ingredients you already have.

Why Start Here

Most fermentation books either drown you in science or overwhelm you with hundreds of specialized recipes. “Wild Fermentation” does neither. Katz writes like a friendly neighbor who has been fermenting for decades and wants to show you how easy it really is. His tone is encouraging without being condescending, and he covers an impressive range of ferments: sauerkraut, kimchi, yogurt, kefir, miso, tempeh, vinegar, wine, beer, and more.

The second edition, published in 2016, added full-color photographs and new recipes while keeping the book’s warm, accessible spirit. Katz draws on fermentation traditions from cultures around the world, making this much more than a Western-centric cookbook. He explains the science behind fermentation clearly enough that you understand what is happening in your jar, but never so deeply that it feels like a textbook.

What makes this book particularly good for beginners is that Katz addresses the fear factor head-on. Many people worry about safety when it comes to fermentation, and he explains why traditional fermentation is actually one of the safest forms of food preservation. That reassurance, backed by practical knowledge, gives you the confidence to just start.

What to Expect

A warm, readable guide that covers the full spectrum of fermented foods and drinks. The recipes are organized by type of ferment rather than difficulty, and most require only a few ingredients and basic kitchen equipment. Katz includes historical and cultural context alongside the recipes, so you learn not just how to make sauerkraut but why people have been making it for centuries.

At 320 pages, it covers a remarkable amount of ground. Many home fermenters consider this the one book that got them started, and the one they keep recommending to friends.