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Sandor Ellix Katz

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him "one of the unlikely rock stars of the American food scene." The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website www.wildfermentation.com.

Photo: Sam Minteh

Sandor Ellix's Upcoming Events

  • Sandor Katz at FAB Fermentation
    2715 Reading Rd. , Cincinatti OH 45206
    March 30, 2015, 7:00 pm

    Join Sandor Katz on March 30th for an evening with Fab Ferments at the Civic Garden Center in Cincinatti, OH. In addition to local appetizers and a culture swap, Sandor will provide a lecture, live demo and question and answer session. Cost to attend is $50.

  • Sandor Katz at Ohio University
    1 Park Place, Athens OH 45701
    April 2, 2015, 5:30 pm

    Sandor Katz will present at Ohio University in Athens on Thursday, April 2, 2015. Sandor's presentation will take place from 5:30–7:00 PM in the Baker Center Theater on campus. This event is free and open to the public.

  • Sandor Katz at Food For Life
    1233 Cartwright Loop, Whitwell TN 37397
    April 10, 2015, 10:00 am

    Sandor Katz will keynote at Moonshadow for the annual Sequatchie Valley Institute Food for Life event from April 10-12th.

  • Sandor Katz at Fermentation Residency Program
    Walnut Ridge , Liberty TN 37095
    April 15, 2015, 12:00 pm

    Sandor Katz will hold a week-long fermentation residency program at Walnut Ridge in Liberty, TN on April 15-22. This program is an opportunity for individuals who already have some fermentation experience to deepen and broaden their fermentation practice and thinking.

  • Sandor Katz at Ashevillage Sanctuary
    80 Buchanan Ave, Asheville NC 28801
    May 24, 2015, 12:00 pm

    This comprehensive workshop is led by the world renowned fermentation expert, and New York Times best selling author, Sandor Katz. He will lead you in daily hands-on fermentation projects and classes. Along with Sandor, five of Asheville’s top wild food experts -Alan Muskat, Natalie Bogwalker, Marc Williams, Asia Suler, and Luke Cannon- will take you on field excursions to discover, taste, and learn how to work with nutritional edibles you can find most anywhere. Demonstrations, lectures, food tastings, and community gatherings will all be included. In this workshop, you will learn how to nourish yourself and heal your body with fermented foods, as well as identify and prepare wild and medicinal edibles that you can integrate into your kitchen and daily diet. If you are a food connoisseur, aspiring naturalist, chef, health professional, urban homesteader, or hungry student, you will gain life-long wisdom from this week-long immersion.



  • Sandor Katz at Mother Earth News Fair
    Mother Earth News Fair, Seven Springs PA
    September 18, 2015, 12:00 pm

    Sandor Katz will be a main stage presenter at the Mother Earth News Fair in Seven Springs, PA on September 18-20, 2015. More details to come.

Sandor Ellix's Books

The Art of Fermentation & Fermentation Workshop (Book & DVD Bundle)

Learn how to ferment vegetables, milk, grains, and more with the master of the art, Sandor Ellix Katz. Get your feet wet with Katz's workshop DVD, where he shows you how to make sauerkraut, kefir, and kimchi. Then get in-depth knowledge on these and other ferments with the encyclopedic book The Art of Fermentation (a New York Times Bestseller and winner of a James Beard Award).

The Sandor Katz Fermentation Set

This set combines Sandor Ellix Katz's two classic books on fermentation with a DVD of one of his popular fermentation workshops.

The Art of Fermentation

An In-Depth Exploration of Essential Concepts and Processes from Around the World

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published.

In this New York Times bestseller, Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

Wild Fermentation and Fermentation Workshop with Sandor Ellix Katz: Set

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

Fermentation Workshop with Sandor Ellix Katz

Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. In this DVD Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.

Wild Fermentation

The Flavor, Nutrition, and Craft of Live-Culture Foods

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

The Revolution Will Not Be Microwaved

Inside America's Underground Food Movements

The handbook for cultural resistance for a new generation of monkey-wrenching food activists.

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