---
product_id: 33858625
title: "Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition"
price: "38236CFA"
currency: XOF
in_stock: true
reviews_count: 13
url: https://www.desertcart.sn/products/33858625-wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture
store_origin: SN
region: Senegal
---

# Global fermentation wisdom Iconic fermentation guide 100+ diverse recipes Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

**Price:** 38236CFA
**Availability:** ✅ In Stock

## Summary

> 🥒 Unlock the ancient art of fermentation and join the flavor revolution!

## Quick Answers

- **What is this?** Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
- **How much does it cost?** 38236CFA with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/33858625-wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **World-Flavored Recipes:** Explore kimchi, kombucha, sourdough, and more with authentic global techniques.
- • **Award-Winning Expertise:** Authored by James Beard Award winner Sandor Katz, the fermentation rock star.
- • **Vibrant Visual Inspiration:** Fully updated edition with colorful photos to ignite your culinary creativity.
- • **Beginner-Friendly & Accessible:** No fancy gear needed—start fermenting with everyday kitchen tools.
- • **Fermentation Revolution Starter:** The definitive manual that sparked a global fermentation movement.

## Overview

Wild Fermentation, 2nd Edition by Sandor Ellix Katz is a bestselling, award-winning guide that demystifies live-culture foods with over 100 recipes from around the world. This updated edition features vibrant photos, new recipes like Strawberry Kvass and African Sorghum Beer, and practical, beginner-friendly techniques that empower you to transform your kitchen into a fermentation lab. Celebrated for inspiring a global food movement, this book is a must-have for health-conscious, flavor-seeking professionals eager to join a thriving community of fermentation enthusiasts.

## Description

“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, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, 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 Fermentation” returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its original publication, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called “one of the unlikely rock stars of the American food scene” by The New York Times . This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes, including: Strawberry Kvass African Sorghum Beer Infinite Buckwheat Bread And many more! Updates on original recipes also reflect the author’s ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen! “A solid reference library will take you a long way in the fermentation game. By law (or just about), the first book in it should be the recently revised edition of Wild Fermentation by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk.”— Wired Magazine More praise for Sandor Ellix Katz and his books : “ The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”—Deborah Madison, author of Local Flavors “The fermenting bible.”— Newsweek “In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.”— Grist

Review: A great little basic book on fermenting. - A Wonderful little book, chick full of basic information by a fantastic author who knows his fermenting. I have a few fermenting books and probably 3 from the same author so passed this one on to my grandson who showed an interest, lives off-grid, and has no means (yet) of keeping foods cold.
Review: So much info! - This book was a favorite of mine when it first came out and borrowed it from a friend. MANY years later, I found myself NEEDING this easy to follow fermentation book. The book is great, the author is fun and the recipes are phenomenal and beginner friendly. No need for fancy gear, this guy lays it out on how to get started with what you have! A+

## Features

- Ships from Vermont

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #36,134 in Books ( See Top 100 in Books ) #5 in Beer (Books) #24 in Frozen Dessert Recipes #49 in Food Science (Books) |
| Customer Reviews | 4.7 out of 5 stars 1,057 Reviews |

## Images

![Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition - Image 1](https://m.media-amazon.com/images/I/813e4J6gw5L.jpg)

## Available Options

This product comes in different **Media Language, Media Format** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ A great little basic book on fermenting.
*by D***E on June 12, 2026*

A Wonderful little book, chick full of basic information by a fantastic author who knows his fermenting. I have a few fermenting books and probably 3 from the same author so passed this one on to my grandson who showed an interest, lives off-grid, and has no means (yet) of keeping foods cold.

### ⭐⭐⭐⭐⭐ So much info!
*by B***Y on May 4, 2024*

This book was a favorite of mine when it first came out and borrowed it from a friend. MANY years later, I found myself NEEDING this easy to follow fermentation book. The book is great, the author is fun and the recipes are phenomenal and beginner friendly. No need for fancy gear, this guy lays it out on how to get started with what you have! A+

### ⭐⭐⭐⭐⭐ A Great Resource
*by R***D on April 8, 2017*

There are lots of five star reviews for Wild Fermentation already, but one more can't hurt, right? Katz provides many detailed recipes in this book for ferments of several varieties, which makes it a great starter book to read before stepping up to The Art of Fermentation. Wild Fermentation has two features that stand out to me as especially valuable: First, I did enjoy Katz's philosophical musings in regard to food, politics, death, and human existence in general. Although he is definitely thinking and writing from a very particular perspective, his tone is conciliatory and he remains focused on the potential of food as a unifying social force rather than going off on a tangent of blaming or demonizing folks with different experiences and/or perspectives. I think this demonstrates a degree of good will and rhetorical restraint that is badly needed in our increasingly polarized culture. Second, the suggested reading sections at the end of each chapter are extremely helpful. These have led me to a wealth of knowledge in the particular genres of fermentation that I became interested while reading this book. With such a dizzying number of books available on every type of fermentation, these suggestions have helped to pinpoint which ones are especially worth checking out.

## Frequently Bought Together

- Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
- The Art of Fermentation: New York Times Bestseller
- The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.sn/products/33858625-wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture](https://www.desertcart.sn/products/33858625-wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture)

---

*Product available on Desertcart Senegal*
*Store origin: SN*
*Last updated: 2026-09-13*