Fermentation makes foods more nutritious, as well as delicious.
Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found in many forms throughout human cultures. Medical and scientific studies confirm what folklore has always understood: Fermented foods help people stay healthy.
Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha, and so much more….
This site is maintained by Sandor Ellix Katz, aka Sandorkraut.
I call myself a fermentation revivalist. I am a self-taught experimentalist. My obsession with all things fermented led me to teaching and writing about how to ferment foods and beverages, as well as the phenomenon of fermentation more broadly.
I am the author of six books:
- Wild Fermentation
- The Revolution Will Not Be Microwaved
- The Art of Fermentation
- Fermentation as Metaphor
- Fermentation Journeys
- Fermentation: A Natural History
The Art of Fermentation, which received a James Beard award and has been widely translated, was selected by The New York Times as one of “The 25 Most Influential Cookbooks From the Last 100 Years.” My books, along with the hundreds of fermentation workshops I have taught around the world, have helped to catalyze a broad revival of the fermentation arts.
Learn more about my books and my workshops here!
Fermentation, A Natural History: A thoughtful introduction to the wonders of fermentation from the James Beard Award and a New York Times bestselling author of Wild Fermentation and The Art of Fermentation.
Purchase directly from the publisher, Timber Press.
Fermentation is a magical collaboration between people and bacteria. This book illuminates the natural history of fermentation as a process and concept, covering practices used in cultures around the world with many practical benefits, as well as scientific and mythological understandings, and cutting-edge experimentation.
The Studies in Nature series offers close observations, passionate research, and natural obsessions on a variety of nature-related topics. Featuring illustrations by Stacy Hsu and black and white photography, they offer big ideas in a small, giftable, and collectible package.
Fermentation Journeys: Buy it wherever you buy books, or order inscribed, signed copies from my friends at Short Mountain Cultures.
Fermentation makes foods more nutritious, as well as delicious. Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found throughout human cultures. Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.
Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.
