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Our Chelsea Green Authors : Sandor Ellix Katz

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 Gardiner Library
    133 Farmer’s Turnpike, Gardiner New York 12525
    November 29, 2014, 3:00 pm

    Join Sandor Katz in a free introductory workshop on fermentation at the Gardiner Library in Gardiner, New York. This workshop will take place at 3:00 PM on Sunday, November 29th.

  • Sandor Katz at Tennessee Local Food Summit
    Vanderbilt University, Dyer Observatory, TN
    December 5, 2014, 12:00 pm

    Sandor Katz will speak at the Tennessee Local Food Summit on December 5-7 at Vanderbilt University. 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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