Wild foods, microbial cultures included, possess a great, unmediated life force, which can help us adapt to shifting conditions and lower our susceptibility to disease. These microorganisms are everywhere, and the techniques for fermenting with them are simple and flexible.

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (ed. Chelsea Green Publishing, 2016) - ISBN: 9781603586290