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.