Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is a 2003 book by Sandor Katz that discusses the ancient practice of fermentation. While most of the conventional literature assumes the use of modern technology, Wild Fermentation focuses more on the practice and culture of fermenting food. The book also discusses some foods that are not, strictly speaking, wild ferments such as miso, yogurt, kefir, and nattō. Beyond food, the book includes some discussion of social, personal, and political issues, such as the legality of raw milk cheeses in the United States.