The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandor Katz.
This book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheese-making (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making.
With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published. A cookbook, manifesto, guide to healthy living, and a full fermentation education, all rolled into one.
Published by Chelsea Green Publishing
Printed in the USA
First Printing August, 2016
