Two weeks ago I picked up some used crocks to make vegetable ferments such as sauerkraut, kimchi and cucumber pickles. Last week I received Sandor Ellix Katz’s new book The Art of Fermentation. His first book- Wild Fermentation introduced me to the concept in such an open and inviting way that there was no question that I would buy this next one! This second book is more in depth. It offers researched information on the history, process, and concept of fermentation. Fermentation is so ingrained in many food products and our lives that many people might not even think about it. The main thing that I like about Sandor’s approach to fermentation is the open idea of experimentation. Just try it! Anyone can make sauerkraut. There is no need to worry about getting sick from your ferments. They will tell you if they’re no good. The stench of a ferment gone bad will keep you away, and if there is film of white on top of your ferments, but the innards are good then go for it. If you get a chance to pick up a copy of either of these books I highly recommend them.