Wild Fermentation

"[Katz is] the country's foremost fermentation expert . . . [and] Wild Fermentation is the best and most accessible guide out there to this most ancient style of preservation."-Epicurious "In the new and revised edition, there's a clear effort to make the recipes more straightforward and easy to understand. Soon, like me, you'll have a batch of sauerkraut fermenting away in a cool space, all year long."-Wired Magazine "For amateur picklers and kimchi-makers, there is a new edition of Wild Fermentation, the manual that helped its author, Sandor Katz, become a heroic figure among cooks who ferment their own foods."-The New York Times "This updated and revised edition is a more accurate reflection of the recipes Sandor makes at home-and the knowledge he's accrued by teaching workshops to eager students."-Food52 "Folks flock to study books such as Wild Fermentation and The Art of Fermentation, both by the fermentation movement's guru, Sandor Katz."-USA Today "[When] I open my copy of Wild Fermentation I find that Sandor Ellix Katz, the fermentation guru and master who has inspired so many to explore the world of wild foods, always has a way to reflect on culture and society through his writing. While he writes amount fermented foods, the meaning is always deeper."-Paste Magazine "A groundbreaking book."-Sierra Magazine

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor "one of the unlikely rock stars of the American food scene." Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor "one of the unlikely rock stars of the American food scene." For more information, check out his website, www.wildfermentation.com.