SKU: 88229698272

Wild Fermentation (Sandor Ellix Katz)

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Wild Fermentation (Sandor Ellix Katz)Wild Fermentation [has] become a manifesto and how to manual for a generation of underground food activists.The New Yorker The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazak, and so much more! Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the Johnny Appleseed of

 “Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.”—The New Yorker

The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more!

Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.

Since its original publication, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called “one of the unlikely rock stars of the American food scene” by The New York Times.

This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes, including:

  • Strawberry Kvass
  • African Sorghum Beer
  • Infinite Buckwheat Bread
  • And many more!

Updates on original recipes also reflect the author’s ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen!

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SKU: 88229698272

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Amazon Customer
Bozeman, US
★★★★★ 5
Great
Color: Rustic Brown and Black, Color: Rustic Brown and Black
Super nice shelf, looks high end
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Reviewed in the United States on April 23, 2026
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Gloria
West Palm Beach, US
★★★★★ 5
A great and strong book stand!
Size: 4-Tier (10.43"x14.17"x45.67")
This book stand is great and strong. Each shelf holds up to 5 kg and it is quite easy to put together and in the video I show exactly how to do it. And there are some hooks that you hang in the sides of the stand if you want to hang anything there! You make sure to see the measurements because they are right, and for me was just right!
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Reviewed in the United States on January 12, 2025
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audrey
Cuba, US
★★★★★ 5
4 tier shelf
Size: 4-Tier (10.43"x14.17"x45.67")
quick and easy assembly. i use these in my pantry. its a rental so i couldnt add shelves.
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Reviewed in the United States on April 23, 2026
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kittydancer02
Natrona Heights, US
★★★★★ 4
Pay attention to instructions
Size: 4-Tier (10.43"x14.17"x45.67")
You definitely need to pay attention to the instructions when building because it’s very easy to build this incorrectly. The numbers on the instructions are small so please pay attention. Other than that the bookshelf is sturdy, lightweight, and holds so many books.
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Reviewed in the United States on January 26, 2026
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Amazon Customer
Dallas, US
★★★★★ 5
Nice bookshelf
Size: 4-Tier (10.43"x14.17"x45.67")
Nice bookshelf
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Reviewed in the United States on March 6, 2026

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