One of the oldest way to preserve foods is through various methods of fermentation. Sandor Katz is a long-time fermentation expert, beginning with homemade sauerkraut and moving forward into all sorts of fermented foods and beverages. His earlier book, Wild Fermentation
, explains the basics behind lactic acid fermentation, which relies on the natural bacteria within all vegetables. His latest book is entitled The Art of Fermentation
, and focuses more on the cultural traditions of food fermentation methods.