Sandor Ellix Katz wrote the book, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World. This nearly 500 page volume gives practical information on fermenting vegetables, fruits, grains, milk, beans, meats and more. It has a forward by Michael Pollan and is published by Chelsea Green.
Sandor is also author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods and The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movement.
Starting with sauerkraut, Sandor has been fermenting foods for years. As as avid cook, gardener, herbalist, and nutritional enthusiast, his interests have led to a life of spreading “culture” wherever he travels. He refers to himself as a “fermentation revivalist.”
You can visit “Sandorkraut,” check out his resources, read FAQ’s on fermentation, find out his teaching schedule, and order his books at www.WildFermentation.com.
