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Chelsea Green Blog

‘Prince of Pickles’ to Preside Over Powell’s Pickle Day Party

Paula Crossfield, editor of Civil Eats, crowned Sandor Katz “Prince of Pickles” when she interviewed him earlier this year. He’s also been dubbed the “fermentation guru,” but that’s far less alliterative than what Katz often calls himself in interviews: A “fermentation fetishist.”

Katz’s passion for all things fermented makes his latest book, The Art of Fermentation, as zesty and exciting as a freshly opened crock of kim chi, not to mention a New York Times bestseller.

Do you have questions about sauerkraut, which Katz has dubbed his “gateway drug,” or are you curious to learn from Katz about new ferments you’ve never tried — like kefir, kvass and kombucha. Katz’s new book is the most comprehensive guide available, and will introduce you to fermented foods from cultures around the world. If your garden produced a patch of plump peas this summer, you can pickle that! Or you can pickle a peck of perfect peppers, Sandor Katz will show you how.

If you’re in the Portland area (the incredibly pickle-friendly Portland area), you will have the perfect opportunity to praise the Prince of Pickles in person. To celebrate National Pickle Day on November 14th, Powell’s City of Books is hosting Katz for a talk about The Art of Fermentation, and a book signing. Though, unlike the Portlandia episode Katz will keep his pickling panache strictly to truly edible items — no unused jewel cases, broken heels, or band aids. However, if we do say so ourselves – Katz’s chops are far superior to that of Fred Armisen’s. Maybe worthy enough for a cameo on Portlandia? Journalist Liz Crain is hosting Katz during his stay in Portland, and she’s also giving away a copy of the book (which you can get signed by Katz himself). Enter to win by leaving a comment on her post about your favorite ferment. Just in time for the holidays, we have combined Katz’s two classic books on fermentation (The Art of Fermentation and Wild Fermentation) with a DVD of one of his popular workshops. Get all three in one reduced-price set here. . . . . .


Why Modern Wheat Is Making Us Sick

Why is modern wheat making us sick?  That’s the question posed by author Eli Rogosa in her new book Restoring Heritage Grains.Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat […] Read More

Recipe: How to Make a Simple No-Knead Einkorn Bread

If, like author Eli Rogosa,  you are allergic to modern wheat, it may be time to investigate baking with einkorn.Rogosa suffered miserably from bloating, malabsorption, and indigestion for many years. No doctor could help her, but when she removed wheat from her diet, the symptoms vanished. Her vitality returned with the added bonus of pounds […] Read More

Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
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