A genuine masterpiece.

--Bee Wilson, the Sunday Telegraph magazine

the high priest of fermentation theory

--the Guardian

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.

Sandor Katz s teachings and writings on fermentation have changed lives around the world.

--Dan Saladino, The Food Programme BBC

The godfather of fermentation.

--The Telegraph

Sandor Katz is the OG.

--Rene Redzepi, Chef, Noma

[Katz s] books have become manifestos and how-to manuals for a generation of under-ground food activists.

The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship. It lays the foundation for fermenting all kinds of foods, and whoever reads it will be able to negotiate any recipe for ferments (and conquer any lingering nervousness about fermentation) with impunity. I am so impressed - and ready to begin! Thank you, Sandor Katz.

--Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors

The only resource guide you will ever need.

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com.