The Art of Fermentation: New York Times Bestseller

The Art of Fermentation is a comprehensive guide to DIY home fermentation, covering everything from sauerkraut to kombucha to mead and wine.

With over a quarter million copies sold and winner of the James Beard Foundation Book Award for Reference and Scholarship, this book is the ultimate resource for anyone looking to preserve food through fermentation.

Written by Sandor Katz, an expert in the field, the book provides detailed instructions for making your own fermented foods at home, while also delving into the history and science behind the process.

With two-color illustrations and extended resources, The Art of Fermentation is a must-have for anyone interested in preserving food through this ancient and time-tested method.