Sandor Katz says,
"It is my great pleasure to announce the publication of a revised and updated edition of my book Wild Fermentation. The new edition is the result of all I have learned in the years since the book's original publication in 2003. I am a more experienced fermentation educator now, and I have reorganized things somewhat, explained them a little differently, added some new recipes, improved many of the old ones, culled out a few that weren't so great or relevant, and added lots of color photos."
This is the Bible of rotted foods. Get yourself one. Got some okra fermenting myself right now.