Sandor Katz's Fermentation Journeys

• $29.95
• 1 mg
• Shortmountaincultures.com

James Beard Award-winner Sandor Katz takes us deep into diverse global traditions surrounding fermented foods across continents—from Ethiopian injera sourdough flatbread made using wild yeast cultures passed down generations within families—to Korean kimchi crafted during communal winter preparations known locally as Kimjang festivals.