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Book Data

ISBN: 9781931498234
Year Added to Catalog: 2004
Book Format: Paperback
Book Art: 25 b&w illustrations, more than 90 recipes
Dimensions: 7 x 10
Number of Pages: 208 pages
Book Publisher: Chelsea Green Publishing
Old ISBN: 1931498237
Release Date: July 1, 2003
Web Product ID: 170

Also By This Author

Wild Fermentation

The Flavor, Nutrition, and Craft of Live-Culture Foods

by Sandor Ellix Katz

Foreword by Sally Fallon

Interview Questions

Contact: Jessica Saturley, Publicity,
802-295-6300 ext. 106 or [email protected]


1. How widespread is the practice of fermentation among human cultures?

2. How long have people been practicing fermentation?

3. How was fermentation first discovered?

4. Everyone knows that wine and beer are fermented; what else do people eat

or drink that’s fermented?

5. How are chocolate and coffee fermented?

6. Is there any food that cannot be fermented?

7. Do you need to buy special “starter cultures” to ferment food at home?

8. How can you tell when fermented foods are ready?

9. How creative can you get with a basic fermented food like sauerkraut?

10. What’s the difference between sourdough bread and other breads?


1. What are fermented foods and how long have people been practicing fermentation?

2. What are the major health benefits of eating fermented foods?

3. How does fermentation make food more nutritious?

4. What’s the difference between fermented foods and live-culture foods?

5. Do live-culture foods provide additional health benefits?

6. Can live-culture foods improve immune system function?

7. What fermented foods bind with radioactive elements and remove them from

the body?

8. Are there specific diseases that live-culture foods can cure?

9. Can you explain microbiodiversity?

10. How widespread is the practice of fermentation among human cultures?

11. How was fermentation first discovered?

Price: $25.00
Format: Paperback
Status: Available to Ship
Ships: Next day

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International orders can be placed by phone (802-295-6300) or email

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