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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 NYU Fales Library
    The Fales Library & Special Collections, 70 Washington Square South, Third Floor, New York NY 10012
    June 4, 2015, 4:00 pm

    On June 4, Sandor Katz will be speaking in a panel at the NYU Fales Library, titled "What Exactly Is Cooking? Almost Everything, When You Think About It." Katz will be one of several people taking part in the panel, which is part of the library's Critical Topics in Food Series. There is a suggested donation of $10. RSVP to [email protected] with the name of event.

  • Sandor Katz at Pennsylvania Mother Earth News Fair
    777 Waterwheel Drive, Seven Springs PA 15622
    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.

  • Sandor Katz at Long Hungry Creek Farm
    2500 Heady Ridge Road, Red Boiling Springs TN 37150
    November 7, 2015, 1:00 pm

    Sandor Katz will lead the Annual Harvest and Kraut-Chi-making Workshop at Long Hungry Creek Farm in Red Boiling Springs, TN, with Jeff Poppen, the legendary “barefoot farmer."Harvesting will take place at 10:00 AM, while the fermentation workshop will begin at 1:00 PM. 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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