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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Cult Lebensraum by the workaday look ofSince its publication in 2003, and aided by Katzs 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, theyve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities.