The Art of Fermentation

Sandor Ellix Katz is a self-taught fermentation experimentalist. He is the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, which Newsweek has called "the fermenting bible." Katz demystifies the process of this preservation method and shares the history, health benefits and cultural significance of fermentation. He discusses how foods like yoghurt, kefir, kimchi and ginger beer came into existence. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements.