Join Us!

Like this book? Digg it!

Book Data

ISBN: 9781603583015
Year Added to Catalog: 2010
Book Format: Paperback and DVD
Book Art: 25 b&w illustrations, more than 90 recipes/Additional one-on-one interview and two recipes
Dimensions: 7 x 10 / 1 disc
Number of Pages: 208 pages / 110 minutes
Book Publisher: Chelsea Green Publishing
Release Date: September 30, 2010
Web Product ID: 557

Also By This Author

Wild Fermentation and Fermentation Workshop with Sandor Ellix Katz: Set

by Sandor Ellix Katz

Foreword by Sally Fallon


Greenhorn Radio / Heritage Radio Network

November 4, 2010

Listen to the interview here.

This week on Greenhorn Radio Sev spoke to Sandor Katz from Tennesee, a internationally recognized master of fermentation. Sandor's goal is to stress to people that fermentation should NOT be intimidating, and is a great way to not just preserve foods at times of bounty, but to bring out flavors in foods that might not otherwise be available. Learn how Sandor used daikon radishes and cabbage to ferment and create 70 gallons of "kraut chee", plus why fermentation can be a way for people to connect to their farmers and create great value-added products with produce. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.

Price: $49.95
Format: Paperback and DVD
Status: Available to Ship
Ships: Next day

Online for US Orders Only
International orders can be placed by phone (802-295-6300) or email

Sandor Ellix Katz's Upcoming Events


Sign up for our e-newsletter today and get 25% off your next purchase in our bookstore. Please note that discount codes do not combine with other offers or books already on sale.