Put down that bubbly glass of kombucha, let the sourdough starter sit for a second, and listen up. The Art of Fermentation  is now available!
This long-awaited, in-depth guide to all things fermented just arrived in our warehouse, and to celebrate we’re offering a just-released special discount of 25% off this week.
Here’s a brief clip from Michael Pollan’s Foreword. You can read the whole thing here .
“The Art of Fermentation is much more than a cookbook… Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz’s signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest—of the senses—against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live.”
—Michael Pollan, from the Foreword
We hope you’ll find the book just as inspiring as he did!