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Our Chelsea Green Authors : Sandor Ellix Katz

Sandor Ellix Katz

Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called "the fermenting bible"—in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic.

Photo: Sam Minteh

Sandor Ellix's Upcoming Events

  • Sandor Katz at Rural Resources
    2870 Holly Creek Rd, Greeneville TN
    April 16, 2014, 6:30 pm

    Sandor will offer a fermentation workshop at the 2014 Rural Resources annual meeting on April 16 from 6:30-8:30pm. Registration is required.

  • Sandor Katz at Fermenting Knoxville
    The Riverdale School, 7009 Thorn Grove Pike, Knoxville TN
    April 17, 2014, 6:30 pm

    Chefs Collaborative Knoxville is very pleased to welcome Mr. Sandor Ellix Katz to the Historic Riverdale School in East Knoxville for an evening of food and culture on Thursday, April 17th. Sandor is author of Wild Fermentation, The Art of Fermentation (James Beard Award Winner, by the way). He will share his vast knowledge and passion during a very personal lecture followed by good food and drink. Chefs Joe Bliffen (Hoof Food Truck), Joe Cunningham (Three Rivers), Dustin Busby (Century Harvest Farm), Stephanie Russo (Pastry Chef, The Plaid Apron), and Drew McDonald (The Plaid Apron) will create a conversation meal featuring the techniques from Sandor’s books. Beer (Alliance Brewing) and wine will be served as well. All profits will go to Chefs Collaborative Knoxville to start a revolution of sorts regarding the food systems all over the Knoxville area. This will be a limited event so don’t wait to register!

  • Sandor Katz at WILD Festival
    Ceder Creek Vineyards, Somerset KY
    April 19, 2014, 12:00 pm

    Sandor will be the keynote speaker at the 2014 WILD Festival on April 19th. WILD is Kentucky’s only festival dedicated to wild and fermented foods, to be held at Cedar Creek Vineyards in Somerset for a full day of workshops, demonstrations, and more. Copies of Wild Fermentation and The Art of Fermentation will be available for sale and signing.

  • Sandor Katz at the 2014 Ballymalloe LitFest of Food & Wine
    Ballymaloe Cookery School, Shanagarry Co. Cork, Ireland
    May 16, 2014, 12:00 pm

    Sandor will return to the Ballymalloe LitFest of Food & Wine in 2014! Details on the time and content of his presentation to come....

  • Sandor Katz at Books for Cooks
    4 Blenheim Crescent, Notting Hill, London England W11 1NN
    May 21, 2014, 6:00 pm

    Books for Cooks and Slow Food UK will host Sandor for an author meet-and-greet reception at the Notting Hill store on May 21st, 6-8pm.

  • Sandor Katz at the Bagnal Centre
    79 Waterside, Chesham, HP5 1PE, London England
    May 22, 2014, 10:00 am

    The Weston A. Price Foundation London Chapter hosts bestselling author and fermentation revivalist Sandor Katz for an all-day fermented foods demonstration, tasting, and workshop on May 22 from 10am-4:30pm. PRICE: £110 including lunch, tasting samples plus food, jars & implements for practical element. Come learn how simple it is to make your own kimchi, kefir, kombucha, and other fermented delicacies at a wonderful venue, close to the M25 and also 10mins from Chesham Underground Station on the Metropolitan Line. The venue is a wonderful warehouse conversion run as an Integrated Health Centre: http://www.bagnalcentre.com/ Gain a practical understanding of fermentation concepts and empower yourself with simple techniques for fermenting these and other healthful foods in your home. This workshop will include a hands-on component (along with demonstrations) and everyone will go home with a jar of vegetables ready to ferment. Be part of the fermentation revival! A delicious meal will be provided with catering from http://www.culturedprobiotics.co.uk/ Vegetables, jars and chopping implements will be provided for the practical session, but feel free to bring your favorite spices, herbs and vegetables to experiment with the flavour of your fermented vegetables and your own chopping implements if you have a favorite knive, for example. 09:00: Doors open. Hot drinks available. 10:00: Introduction to fermentation 11:00: Fermenting dairy: demo yogurt; demo kefir 12:00: Fermenting beverages: kombucha; water kefir; mead 13:00: LUNCH. Catering by culturedprobiotics.co.uk 14:00: Fermenting vegetables (HANDS-ON) 15:30: Fermenting grains: soaking and sourdough 16:00: Wrap up and final questions 16:30: Close

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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