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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 the 2014 Boston Fermentation Festival
    45 Brookside Avenue, Jamaica Plain MA
    September 27, 2014, 12:00 pm

    Sandor will be the keynote speaker at the 2nd Annual Boston Fermentation Festival, to be held at the Egleston Farmers Market on September 27th. The Boston Fermentation Festival will be just in time for our fall harvest and in preparation for the cold winter months! All are invited – from the novice to the experienced aficionado. Covering all the bases – from cabbage to chemistry! The fest is for foodies, fermentation revivalists & fans of lactic acid. During the fest, we will have tastings by New England professional fermenting artisans, workshops & DIY demos by savvy fermentation craftspeople & lectures by esteemed academics.

  • Sandor Katz at the Food and Nutrition Conference and Expo
    , Atlanta GA
    October 18, 2014, 12:00 pm

    Sandor Katz, author of "The Art of Fermentation", will be hosted by the Food and Nutrition Conference and Expo in Atlanta, Georgia from October 18th to October 21st. More info to come.

  • Sandor Katz at the 2014 Food and Nutrition Conference and Expo
    , Atlanta GA
    October 19, 2014, 10:00 am

    Sandor will speak about “Food Fermentation: Connecting Ancient Traditions with Science,” at the annual Food and Nutrition Conference, hosted by the Academy of Nutrition and Dietetics, on October 19 at 10am. Additional details to come.

  • Sandor Katz at the 2014 Southern Foodways Symposium
    , Oxford MS
    October 23, 2014, 12:00 pm

    Sandor will be a speaker at the 2014 Southern Foodways Symposium, to be held October 23-26 in Oxford, Mississippi. Details to come.

  • Sandor Katz at Walnut Ridge Fermentation School
    Walnut Ridge, Liberty TN
    October 29, 2014, 12:00 pm

    Sandor will lead a two-week fermentation residency program at his fermentation school at Walnut Ridge, an 1820’s log cabin he and many helpers have been restoring for the past two years. Over 12 days, you will do a variety of fermentation projects, including: Fermenting vegetables; alcoholic beverages from seasonal fruits; kombucha, kvass, water kefir, mauby, and other sour tonic beverages; sourdough, porridges, and beers; tempeh; koji and miso; yogurt and kefir; and any others, based upon the interests of participants. Please submit your application at the above link.

  • Sandor Katz at Long Hungry Creek Farm
    Long Hungry Creek Farm , Red Boiling Springs TN
    November 1, 2014, 1:00 pm

    Annual Harvest and Kraut-Chi-making Workshop at Long Hungry Creek Farm in Red Boiling Springs, TN, with Jeff Poppen, the legendary “barefoot farmer” and Sandor Katz. Fermentation workshop will begin at 1pm. Bring cutting boards, knives, graters, and jars to fill with veggies.

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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