The art of fermentation (2012)

Sandor Katz offers an encyclopaedic exploration of live-culture foods, examining how indigenous communities worldwide have harnessed wild bacteria and moulds. The book details the practical microbiology behind fermented beverages, dairy, and curing, explaining how microbial enzymology pre-digests nutrients and unlocks vital bioavailable minerals. It stands as an indispensable bible for anyone wishing to comprehend the profound link between microbial diversity and human digestive vitality.