Sandor Ellix Katz’s “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods” Posted on October 23, 2011 by cthshrdlu Fermentation is a food preservation technique. Why let your cabbage rot when you can make sauerkraut? Make your own yogurt, kefir or kombucha. Kimchee? It’s in there. Beer, wine, mead? It’s in there.