A FERMENTATION COOKBOOK FOR EVERY HOME CHEF: The James Beard Award winner and New York Times bestselling author of  The Art of Fermentation travels the globe to celebrate the fermenting recipes, processes, and traditions that inspire him.

For over two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.  In Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. 

This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: 

• Detailed descriptions of traditional fermentation techniques
• Celebrating local customs and ceremonies that surround particular ferments
• Profiles of the farmers, business owners, and experimenters Katz has met on his journeys 

About The Author

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which won a James Beard Foundation Award in 2013—and Fermentation as Metaphor. 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.”