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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition - Sandor Ellix Katz, Sally Fallon Morell dooley find a chart of wineWild 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