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By 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, sau...
![The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha[a Cookbook] (Spiral Bound)](https://cdn.shopify.com/s/files/1/0913/0380/5209/files/0a990f5e-2afd-464b-9989-18071bc43530_1500x1500.jpeg.format.jpg?v=1784457990&width=256)
