I'd like to start doing some home fermentation. I'm particularly interested in making my own kombucha, yogurt, and kimchi. Can anyone recommend good books on that subject?
I was all set to get Sandor Katz's Wild Fermentation, but then I read an excerpt from his Art of Fermentation book and it seemed like it might be more comprehensive. Any opinions as to which is better?
And if anyone has tips about getting a yogurt culture to thrive in the high desert, I'd be very grateful. I was always able to make a stable yogurt culture when I lived on the East Coast, but since I've moved to New Mexico, I can never get a yogurt started. Don't know if it's the altitude, the lack of humidity, or something else altogether.
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