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Crank up Your Crocks, The Art of Fermentation is Here!

Put down that bubbly glass of kombucha, let the sourdough starter sit for a second, and listen up. The Art of Fermentation is now available!

This long-awaited, in-depth guide to all things fermented just arrived in our warehouse, and to celebrate we’re offering a just-released special discount of 25% off this week.

Here’s a brief clip from Michael Pollan’s Foreword. You can read the whole thing here.

The Art of Fermentation is much more than a cookbook… Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz’s signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest—of the senses—against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live.”

Michael Pollan, from the Foreword

We hope you’ll find the book just as inspiring as he did!


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Each summer, the School of the New American Farmstead at Sterling College in Vermont offers continuing education designed specifically for “agrarians, culinarians, entrepreneurs, and lifelong learners.” Chelsea Green is proud to partner with this program so you can learn from our expert authors in a hands-on, experiential setting at Sterling’s farm and teaching kitchen. Be sure to read […] Read More

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Don’t let cold weather stop you from producing and enjoying your own food. For many, the coming of winter simply means cultivation moves indoors or under cover. Small farmers, homesteaders, home gardeners, and commercial growers can extend the growing season with techniques outlined in these essential books. There’s no need for urbanites and small-space dwellers […] Read More

Is My Broth (or Stock) Bad?

Are you planning to start the GAPS diet or any other diet aimed at boosting gut health this year? If so, chances are that stocks and broths are critical components. Even if you’re not changing the way you eat, but you often have pots of aromatic goodness bubbling on your stove, you may have wondered, […] Read More
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