Also By This Author

Wild Fermentation

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

by Sandor Ellix Katz

Foreword by Sally Fallon

Story Ideas

Pan-Asian Fermentation Fusion:

* miso soup
* idli with cocunut chutney and raita
* tempeh
* kimchi
* gundru
* chang
* amazake

Elegant Hors D’oeuvres:

* elderberry wine
* ginger champagne
* homemade cheese
* sesame rice sourdough crackers
* choucroute-fromage roulades
* dilly beans

Ethiopian Feast:

* injera
* groundnut sweet potato stew
* coffee-banana t’ej

Middle-Eastern Splendor:

* shurabat al kishk
* labneh
* afghani bread
* bouza

Raw Food Repast:

* rejuvelac
* sauerkraut
* raw milk cheese
* sun-dried essene bread
* fruit kimchi

Oktoberfest:

* sonnenblumenkernbrot
* sauerkraut and sauerruben
* beer

Russian Feast:

* borscht
* kefir sour cream
* pumpernickel bread
* sauerkraut (with apples)
* kvass

Sandor Ellix Katz's Upcoming Events

• Sandor Katz at the University of Missouri Graduate School
  
  Graduate School, University of Missouri, Columbia MO
  March 13, 2012, 12:00 pm
• Sandor Katz at Sixth and I Historic Synagogue
  
  600 I Street NW , Washington,DC 20001
  March 29, 2012, 7:00 pm
• Sandor Katz at Chestertown Locavore Lit Fest
  
  Locavore Lit Fest, Chestertown MD
  March 30, 2012, 12:00 pm
• Sandor Katz at Little Short Mountain Farm
  
  Little Short Mountain Farm, Woodbury TN
  April 12, 2012, 12:00 pm
• Sandor Katz at Autism One Conference
  
  The Westin Lombard Yorktown Center, Chicago IL
  May 24, 2012, 12:00 pm