Wild Fermentation

I really appreciate Katz's insistence that fermenting is not difficult. It is (almost) the most natural thing in the world. I have been making sauerkraut since before I ever heard if Katz's book, but was a bit nervous about branching out. He gave me permission to try anything and everything. Couple that brave example with some great information and interesting recipes/suggestions, and it makes for a worthwhile book.