An authoritative and easy-to-use guide to fermentation with 100+ recipes for fermented foods and drinks.
Kathryn Lukasis a former chef and the founder of Farmhouse Culture,
an award-winning fermented food and beverage company based in Santa
Cruz, California. A native Californian, Kathryn's love affair with
food started in her grandparents' farmhouse kitchen where
home-grown ingredients were turned into simple, yet delicious
meals. Years later, she fell in love with fresh fermented
sauerkraut at her restaurant inStuttgart, Germany. Kathryn returned
home to the U.S. in the late 90s and learned how to make
live-culture ferments through a Natural Culinary Program in Santa
Cruz. Obsessed, she traveled the globe in pursuit of ancient
fermentation techniques and in 2008 founded Farmhouse Culture. She
now shares her love and knowledge of fermented, live-culture foods
and their powerful healing qualities through workshops and retreats
worldwide.
Shane Petersonis a master fermenter, product developer, and
best-selling cookbook author with over ten years of experience in
the fermented food and beverage industry. His first book,
Fermentering, was a best-seller in Denmark, and eventually was
published throughout Scandinavia. As head Fermentologist for
Farmhouse Culture he co-created many award winning product lines.
Shane is a passionate advocate for the rewilding of the human
microbiome and the human spirit through the craft of fermentation.
An ardent lover of nature, he spends much of his time hiking and
foraging the trails of the Northern California. Shane consults for
fermented food companies and leads fermentation workshops both in
the U.S. and abroad.
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