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

• Visit Sandor Ellix's blog on Wild Fermentation

Sandor Ellix's Upcoming Events

• Sandor Katz at the Sequatchie Valley Institute
  
  , Whitwell TN
  May 31, 2013, 12:00 am

  Sandor Katz will keynote the Sequatchie Valley Institute’s annual “Food for Life” event at Moonshadow (in Whitwell, TN). Sandor Katz, the well loved southeastern author of “The Art of Fermentation” and “Wild Fermentation.” This underground fermentation superhero will be sharing his enthusiasm for & wisdom about various aspects of health and vitality through fermentation.

• Sandor Katz at Homestead Restoration and Fermentation Residency
  
  , Woodbury TN
  June 11, 2013, 12:00 pm

  Homestead Restoration and Fermentation: A Four-week Residency Program June 11-July 8, 2013 Woodbury, TN In 2011, the Foundation for Fermentation Fervor, Sandor’s fermentation school, purchased an old homestead—Walnut Ridge—with an 1820’s log cabin, in need of much overhaul and rehabilitation. In June and July 2012, an amazing group of volunteers came together to begin the process of restoring it. The momentum that began with that big push has continued since, and the project continues, slowly but steadily. We are looking for a group of volunteers to work with Sandor and friends on it this coming summer. The bulk of our time will be spent working on the house and land. Projects may include: Tending gardens, harvesting, and planting; Building masonry foundation walls; Building decks; Installing windows; “Re-chinking” (filling in between logs); Electrical wiring; Insulating; Finishing walls and/or floors; Installing new water systems. We will also do a variety of fermentation projects, including: Fermenting vegetables, Alcoholic beverages from seasonal berries, Sour tonic beverages, Sourdough & porridges, Tempeh, Koji and Miso--And any others, based upon the interests of participants. Though we will spend the bulk of our time on the restoration projects, participants will have a unique opportunity to begin fermentation projects as a group and see them through to completion, with the benefit of seeing, tasting, and discussing them as they progress over several weeks. In addition, participants will have access to Sandor’s extensive library of fermentation-related books. For more information and to register, visit: http://www.wildfermentation.com/events/homestead-restoration-and-fermentation/

• Sandor Katz at Vermont Food Systems Summit
  
  , Burlington VT
  June 27, 2013, 12:00 pm

  Sandor will be a keynote speaker at the 2013 UVM Food Systems Summit, June 27-28.

• Sandor Katz at Oregon Country Fair
  
  , Eugene OR
  July 12, 2013, 12:00 pm

  Details to come.

• Sandor Ellix Katz at The Farm
  
  , Summertown TN
  July 27, 2013, 12:00 pm

  Sandor Katz will teach a "Fermaculture" workshop at The Farm in Summertown, Tennessee with Albert Bates on July 27, 2013. Learn the basics of fermentation: make bread, pickles, cheeses, kim chi, miso, saurkraut, tempeh and more. Learn how to home-brew beer or make your own biofuels. and at the same time ... Learn the 12 Principles of Permaculture and how preserving your garden produce can give you, health, happiness, and 12 month food security. $200 includes food and lodging.

• Sandor Katz at MAD Symposium
  
  , Copenhagen, Denmark
  August 25, 2013, 12:00 pm

  Sandor will speak at MAD3, which will be held on Sunday 25 and Monday 26 August 2013 in Refshaleøen in Copenhagen, Denmark. Symposium theme: Chefs have a new opportunity – and perhaps even an obligation – to inform the public about what is good to eat, and why. But we ourselves need to learn much more about issues that are critical to our world: culinary history, native flora, the relationship between food and food supply systems, sustainability and the social significance of how we eat. For more information: http://madfood.co/