An authoritative and easy-to-use guide to fermentation with 100+ recipes for fermented foods and drinks.
KATHRYN LUKAS worked in the restaurant business for more than 23 years--as a cook, private chef, manager, and food and beverage director--before starting Farmhouse Culture, the top fermented foods company in the U.S. She holds a bachelor's degree in humanities from the New College, where she wrote her thesis on pre-corporate food traditions. She learned to cook classically in Stuttgart, Germany, where she owned a restaurant for three years and had her first taste of "fresh" kraut. When she returned home to her native California, Kathryn learned how to ferment through a natural chef culinary program. Kathryn has also been involved with Slow Food since 2005 and was a 2010 co-chair of Slow Food Santa Cruz. SHANE PETERSON is an expert fermentologist with nearly ten years' experience. As production manager for Farmhouse Culture, he oversaw the large-scale production of kraut and kimchi. Later, working alongside Kathryn in innovation and product development, he co-created Farmhouse Culture's three newest award-winning lines- Gut Punch, Fermented Vegetables, and Kraut Krisps. He has led numerous fermentation workshops here and abroad, and even helped launch Denmark's first kombucha company.
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