Sandor Katz

Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Live fermented foods are critically important to human health, and are central elements of many different culinary traditions.

Following the publication of Wild Fermentation, Katz embarked upon a tour to spread "fermentation fervor" and has taught more than 100 hand-on fermentation workshops around the U.S. and Australia. Through these workshops, Katz met many different food activists�varied in their specific projects but united by a passion to bring food back to earth�who inspired him to write The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (coming September 2006). For more information on his workshops visit www.wildfermentation.com.

Sandor's Upcoming Events

  • Sandor Katz at Third Root Community Health Center
    380 Marlborough Rd., Brooklyn NY 11226
    January 10, 2009, 1:00 pm

    Sandor Katz will give a fermentation workshop at Third Root Community Health Center on January 10th from 1-4 pm. Call 718.940.9343 for more information.

  • Sandor Katz at Natural Gourmet Institute thru 1/18
    48 W. 21st St., 2nd floor (between 5th & 6th ave.), New York NY 10010
    January 12, 2009, 9:00 am

    Sandor Ellix Katz will teach a course at the Natural Gourmet Institute entitled "Magical Fermentations: An Ancient Tradition" from January 12-16, 2009. Call 212-645-5170 and visit the weblink above to learn more.

Sandor's Books

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.