For thousands of years humans have enjoyed the taste & nutrition of fermented foods & drinks. We rely on the transformative, almost magical power of fermentation to preserve & improve all sorts of food, making them tastier, more digestible, & more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. The book is divided into chapters that focus on particular types of food, & Katz provides readers with delicious recipes--some familiar, others exotic--that are easy to make at home, including vegetable krauts & kimchis; sourdough breads & pancakes; miso & tempeh; beers, wines, & meads; yogurt & cheeses. The recipes provide a veritable smorgasbord of tastes, like homemade tempeh, sauerkraut, & borscht, along with a basic description of yogurt & cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate. Katz, a leading expert on the history of these foods, has written a revolutionary & informative culinary guide he calls 'a cultural manifesto.' He has experimented with many forms of fermentation & has developed & collected a wide range of techniques & recipes from around the world.