The home cook’s guide to kraut, kefir, kombucha and kimchi

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Last year The Art of Fermentation was named one of the 25 most influential cookbooks of the past 100 years. Published in 2012, the book was written by Sandor Katz, a former employee of New York City municipal government and member of Act Up, who joined a commune in the hills of Tennessee in the 1990s and started experimenting. As the author of other books such as Wild…