More Praise for Sandor Katz:"[Katz is the] high priest of fermentation."-Helen Rosner, The New Yorker"The fermentation movement's guru."-USA Today"A fermentation master."-The Wall Street Journal
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef.
"Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation
"Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times
"There is perhaps nobody more broadly knowledgeable and contagiously curious about the world’s fermentation traditions than the effervescent Sandor Katz."—Civil Eats
"It’s a fantastic read for anyone."—Food52
For the past 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 his latest book, 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
It contains over 60 recipes for global ferments, including:
- Chicha de jora (Ecuador)
- Misa Ono’s Shio-koji, or salt koji (Japan)
- Doubanjiang (China)
- Efo riro spinach stew (Nigeria)
- Whole sour cabbages (Croatia)
- Chucula hot chocolate (Colombia)
Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented.
"The Godfather of the Fermentation Revival . . . [Katz is] a globe-trotting mascot for the power of bacteria and yeast to create delicious food."—GQ
"This international romp is funky in the best of ways."—Publishers Weekly
“Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table
"[Katz is] rock in the fermentation world and a true inspiration of mine . . . making fermentation approachable and fun (as it should be)."—Brad Leone, Bon Appétit
More Praise for Sandor Katz:
"His teachings and writings on fermentation have changed lives around the world."—BBC
“The fermentation movement’s guru.”—USA Today
“A fermentation master.”—The Wall Street Journal
