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Jan
In order to share the fermentation wisdom i had learned and demystify home fermentation i wrote a book called wild fermentation published in 2003 by chelsea green. Fermenting vegetables into sauerkraut milk into cheese or yogurt grains into sourdough bread and much more.
Since the book s publication i have taught hundreds of fermentation workshops across north america and beyond taking on a role i describe as a fermentation revivalist.
Wild fermentation by sandor katz. This site is maintained by sandor ellix katz aka sandorkraut. I have been fermenting since 1993. In order to share the fermentation wisdom i had learned and demystify home fermentation i wrote a book called wild fermentation published in 2003 by chelsea green.
Since the book s publication i have taught hundreds of fermentation workshops across north america and beyond taking on a role i describe as a fermentation revivalist. The book that started the fermentation revolution. Sandor ellix katz winner of a james beard award and new york times bestselling author whom michael pollan calls the johnny appleseed of fermentation returns to the iconic book that started it all but with a fresh perspective renewed enthusiasm and expanded wisdom from his travels around the world.
In wild fermentation sandor katz or sandorkraut as he is nicknamed bring his two books wild fermentation and the revolution will not be microwaved have become manifestos and how to manuals for a generation of underground food activists and he s at work on a third definitive volume. Since its publication in 2003 and aided by katz s engaging and fervent workshop presentations 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.
In turn they ve traded batches shared recipes and joined thousands of others on a journey of creating healthy food for themselves their families and their communities. Sandor ellix katz has experimented with wild fermentation and his book explains to others how to take advantage of natural fermentation processes to produce bread yogurt cheese beer wine miso sauerkraut kimchi and other fermented foods. A gold mine for science fair projects katz s work presents properly supervised young.