Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Katz has taught hundreds of hands-on fermentation workshops around the U.S. and Australia. He is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements from Chelsea Green, 2006. For more information visit, www.chelseagreen.com.

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