An essential resource for anyone interested in the nutritional benefits of fermentation, this book introduces readers to wild cultures and ways to harness them. Explore the historical roots of fermentation, learn traditional fermenting methods and discover ways to integrate fermented food into your diet with a range of inspiring recipes.

• Contains 31 fermenting techniques and dozens of recipes.
• Recipe highlights include Kimchi and Tahini Udon, Black Garlic and Ricotta Ravioli, and Shoyu Brulee with Lime.
• Hardcover, 224 pages.