- YouTube By Sandor Ellix Katz Chelsea Green Publishing Company, 2003 Review by Sally Fallon Those who enjoy making lacto-fermented foods will love Wild Fermentation. Magazine, “Bacteria’s Bad Rap: 6 Reasons Fermented Foods Are Good For You,” December 2013, The Australian, “Suggestions for some Christmas fizz,” December 14, 2013, The Globe and Mail (Canada), “From kimchi to sauerkraut: Fermented foods are having a moment,” December 14, 2013, AlterNet, “The 5 Biggest Food Trends of 2013,” December 11, 2013, Maine Organic Farmer and Gardener, “Fermentation and Food Relocalization,” Winter 2013-14, Edible Portland (OR) Underground Airwaves, “Community Fermentation with Sandor Katz,” December 2013, Cooking Up A Story, “An Evening with Sandor Katz: Fermentation, Beer and Q & A,” November 2013, To The Best of Our Knowledge, “Fermentation,” November 29, 2013, Indy Week (NC), “Sandor Katz, Fermentation Expert, to Address Sustainable Ag Conference,” November 12, 2013, The Learned Pig (UK), “The Art of Fermentation,” November 11, 2013, Garden & Gun Magazine, “Q&A with the Master of Fermentation,” November 7, 2013, AlterNet, “Why You Should Make Friends With Bacteria…Especially In Your Food,” November 4, 2013, Bangor (Maine) Daily News, “What is fermenting at the center of the next big local food movement? Encontrá Sandor Katz - Libros en MercadoLibre.com.ar! YouTube.com, Fermenting Vegetables with Sandor Katz, February 2, 2009 Cultural Anthropology, “Post-Pasteurian Cultures: The Microbiopolitics of Raw-Milk Cheese in … Here’s the recipe to start with,”, “Fermentation Fervor: Here’s How Chefs Boost Flavor And Health,”, “SANDOR KATZ & CAMILLA PLUM – ON SOMETHING ROTTEN (Live at Heartland Festival 2016),”, “Sandor Katz’s Fermentation Residency Program,”, “Fermented food revival hits the Vineyard,”, “King of kraut: Sandor Katz comes to Asheville,”, “All the Food Events in May That You Won’t Want to Miss,”, “Wild Fermentation: An Interview with Sandor Katz,”, “Sandor Katz, the King of Fermentation, Is Leading a Kraut Mob at Grand Central Market,”, “Grand Central Market is hosting a Pickle Party this May,”, “Inside The Mind Of A Fermentation Master,”, “Fermentation 101 (Part 1): An Interview with Sandor Katz,”, “At scenic Sterling College, get your hands dirty,”, “13 People to Know in the Food World Right Now,”, “Dirty Work: The Magic of Microbes with Sandor Katz,”, “Bringing Back the Lost Art (and Science) of Fermented Foods,”, “Wild Culture: 10 Fermentation Projects for the New Year,”, “The Wonderful World of Making Kraut-Chi,”, “Fermentation basics: How to make your own sauerkraut, for health and for fun,”, “Episode 1549: The Art of Wild Fermentation with Sandor Katz,”, “Sandor Katz – Sandorkraut – Wild Fermentation Interview,”, “Housemade Vinegar Stirs Up Old Lessons,”, “An easy introduction to modern fermenting,”, “Sauerkraut specialist shares fermentation wisdom,”, “Cultured Colorado celebrates fermented foods,”, “Knives And Cabbage Fly At Giant ‘Kraut Mob’ In Boston,”, “The good in letting food go ‘bad’: Author Sandor Katz talks bacteria, fermentation and health,”, “Sauerkraut: The gateway to home ferments,”, “How fermentation became the new word for food pseuds,”, “Bringing Back The Ancient Art of Fermentation For Health And Activism,”, “Fermentation enthusiast & pickling guru Sandor Katz,”, “Fermentation, the natural probiotics in your kitchen,”, “Author, fermentation expert Sandor Katz speaking in Fairbanks,”, “‘Fermentation revivalist’ Sandor Katz offers Alaska workshops,”, “Brew Tang Clan: Can Rap Music Really Brew Better Beer?,”, “The Wild World of Fermentation with Sandor Katz,”, “The anti-aging superfoods you can make in a jar,”, “Fantasy Camp at the Foundation for Fermentation Fervor,”, “Fermentation for Dummies: Sandor Katz on how to get started with fermenting at home,”, “A Conversation with Sandor Katz, the Fermentation King,”, “Homemade Sauerkraut is the Best Fermented Gift,”, “Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory,”, “In Love With Fermentation: An Interview with Sandor Katz,”, “Gardiner Library hosts a presentation by Sandor Katz, author of, “Austin Fermentation Festival Brings Out Food Nerds—and Guru Sandor Katz,”, “Back to Life: Sandor Katz and fermentation’s new culture,”, “2014 Craig Claiborne Lifetime Achievement Award: Sandor Katz,”, “Make Your Own Fermented Foods for Nature’s Probiotics,”, “Fermentation takes off in Triangle home kitchens,”, “Smen Is Morocco’s Funky Fermented Butter That Lasts For Years,”, “Pickle treat: Fermenting food is in fashion,”, “Reedsburg’s Fermentation Fest branches out in its fourth season,”, “Why I Was Thrilled to Lose the Pickle Competition at the Boston Fermentation Festival,”, “Fermentation Farm: The oldest form of food preparation makes a return,”, “Pickling Pioneer Preaches Gospel of Fermentation: When it comes to brines, Sandor Katz bubbles with enthusiasm,”, “Home Fermentation 101: Easy, Safe and Fun,”, “Sandor Katz: Godfather of the Current Fermentation Movement,”, “Sandor Katz Demonstrates Fermenting Foods,”, “The Kitchen Thinker: in favour of fermentation,”, “Sandor Katz: Bacteria are not ‘the enemies,’”, “Kimchi’s kool for Katz: Sandor Katz to hold public lectures and workshops,”, “The art of fermentation: An interview with Sandor Katz,”. He is the author of The People’s Pharmacy, “Fermented Foods for Flavor and Health,” September 15, 2012. My Buby (grandmother) made fermented beets, a version of Borscht, which she served at every family meal and I hated it. Dr. Mercola, “Fermenting Foods—One of the Easiest and Most Creative Aspects of Making Food from Scratch,” August 2012. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. Fue ESPECTACULAR!!!! There’s a ferment for that,”, “6 must-attend metro Atlanta January 2020 food events,”, “Encuentro con Sandor Katz, el gurú de la fermentación,”, “Sandor Katz Interview: All About Good Bacteria, Gut Flora, Fermented Foods, Microbiome,”, “Kraut rocks: ‘Preserved cabbage is the perfect hybrid of life hack and craft’,”, “Sandor Katz talks about fermentation as an engine for social change,”, “The 5 Best Fermented Foods for a Healthier Gut,”. Copyright ©2021 by Foundation for Fermentation Fervor. New Statesman, “How fermentation became the new word for food pseuds,” September 17, 2015. Chronogram, “The Fermentalist,” September, 2012. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Sandor Katz author of Wild Fermentation and The Art of Fermentation joined us to discuss all the benefits of eating live, enzyme rich and bacteria rich fermented foods like kefir, sauerkraut, miso, tempeh, meads. Katz, on a video … Sauerkraut,” September 19, 2013, Portland (Maine) Press Herald, “Natural Foodie: Fermentation Expertise Bubbling Up at Common Ground Fair,” September 18, 2013, The Brewing Network (podcast), “The Session 08-06-13 Sandor Katz,” August 6, 2013, Nonprofit Radio, “153: Fermentation Fascination,”August 3, 2013, National Public Radio, “The Splendid Table,” July 27, 2013, University of Vermont Food Systems Summit, June 27, 2013, The Australian, “Fermenting cultural experiments,” June 22, 2013, Lyric FM Culturefile (Ireland), “Fermentation guru Sandor Katz,” June 7, 2013 (Scroll down to listen to interview), Marion Institute TV, “Our Ancestors the Bacteria,” May 22, 2013, Blog Talk Radio, “A Fermented Affair,” May 21, 2013, Saveur, “Preserving Plenty: The Beauty of Fermented Foods,” May 16, 2013, Irish Examiner, “Sandor Katz Sauerkraut,” April 28, 2013, American Museum of Natural History, “Adventures in the Global Kitchen: The Art of Fermentation,” April 24, 2013, American Food Roots, “Sandor Katz wants you to get back to fermenting,” April 8, 2013, NPR Weekend Edition, “Why You Shouldn’t Wrinkle Your Nose At Fermentation,” April 7, 2013, Delicious Obsessions, “The Importance of Fermentation: An Interview with Sandor Katz,” April 1, 2013, Chicago Tribune, “Fermentation bubbles back into the mainstream,” March 13, 2013, Blog Disidente, “Sandor Katz, maestro fermentador,” March 8, 2013 (Español), Wisconsin Public Radio, The Veronica Rueckert Show, March 8, 2013 (Show 130308E), Blus Sky Symposia, Sandor Katz Symposium, January 22, 2013, Permaculture (UK), Book Review, January, 2013. “We Are the Starter Cultures of Social Change, “These Cookbooks Add a Dash of Science to Your Holiday Meals,”, “Exploring Asheville Beyond its Famous Food Scene,”, “Get Cultured: A Look Inside Tennessee’s Fermentation Revolution,”, “Discovering The Science Secrets Of Sourdough (You Can Help),”, “Wild for Wild Fermentation with the King of Kraut, Sandor Katz,”, “Fermentation and Food Justice: Q&A with Sandor Katz,”, “Katz visits Reedsburg’s Fermentation Fest,”, “Fermentation Zests Up Flavor And Health, Food Writer Says,”, “Why And How To Ferment Just About Anything,”, “Chef Sam Robertson has fun with fermented foods,”, “AIDS, activism, gut health, micro-organisms & role models: A conversation with Sandor Katz,”, “At Organic Growers School, Sandor Katz shares his passion,”, “Weekend reading: Sandor Katz’s Wild Fermentation,”, “Sandor Katz returns for Asheville workshop,”, “Afraid of fermentation? Bienvenido Ingresa a tu cuenta para ver tus compras, favoritos, etc. Wild Fermentation (Chelsea Green Publishing, 2003) by Sandor Ellix Katz explores the variety of dishes that can be made via fermentation. No sooner were they walking off the plane when the group was whisked into Mrs. Ding's house for lunch and an impromptu apprenticeship in a homestyle chili paste called là jiāo jiàng and pào cài , the local pickled vegetables. My name is Sandor Ellix Katz, and I am a fermentation revivalist. You can read a 2007 profile/interview on Truthout.org, “Food: Alive, Wild and Free: An Interview With Sandor Ellix Katz,” by visiting http://www.truthout.org/docs_2006/082307M.shtml#. This recipe from fermentation guru Sandor Katz is a guideline—not something set in stone. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into … Sandor Ellix Katz is a fermentation revivalist. “The Art of Fermentation: Sandor Katz Interview, “Pickling paradise: the joys of fermenting food at home,”, “The OFM 50: our favourite foods, recipes, restaurants and more”, “Wild Fermenter Sandor Katz Coming to Europe,”, “Sweet Basil and the Bee: Fermentation finds an advocate in Chico,”, “Fermenting Veggies at Home: Follow Food Safety ABCs,”, “The Probiotics Proselytiser: Sandor Katz,”, “Sandor Katz in Hobart: Workshop photos,”, “Sandor Katz is the Champion of the Fermentation Revival,”, “Home-pickling bacteria sees resurgence,”, “Fermentation: a kick in the gut that’s good for you,”, “Sandor Katz on the Fermentation Revival”, “A Culture of Bacteria – Fermenting with Sandor Katz,”, “Sandor Katz: Q&A with Fermentation Fetishist,”, “Food Failures: How to Spoil Your Food (and Eat It, Too),”, “Sandor Katz: The future, readers, is fermented,”, “Aoife Cox has been whistling up the kefir, the kombucha and the kimchi, all thanks to the inspirational Sandor Katz,”, “Fermenting Foods—One of the Easiest and Most Creative Aspects of Making Food from Scratch,”, “Bacteria’s Bad Rap: 6 Reasons Fermented Foods Are Good For You,”, “From kimchi to sauerkraut: Fermented foods are having a moment,”, “Community Fermentation with Sandor Katz,”, “An Evening with Sandor Katz: Fermentation, Beer and Q & A,”, “Sandor Katz, Fermentation Expert, to Address Sustainable Ag Conference,”, “Why You Should Make Friends With Bacteria…Especially In Your Food,”, “What is fermenting at the center of the next big local food movement? Listen to a talk Sandor gave in Oakland, CA in December 2007 broadcast on KPFA by visiting http://www.kpfa.org/archive/id/25456. (7 of 9) Sandor Katz - How to Make Sauerkraut ... - YouTube Transform Health YouTube Channel, “Sandor Katz Interview: All About Good Bacteria, Gut Flora, Fermented Foods, Microbiome,” November 13, 2019. Whole30.com, “Fermentation 101 (Part 1): An Interview with Sandor Katz,” February 29, 2016, Washington Post, “At scenic Sterling College, get your hands dirty,” February 16, 2016, Food52, “13 People to Know in the Food World Right Now,” February 11, 2016, Evening Standard (London), “My Foodie London,” January 14, 2016, Munchies, “Dirty Work: The Magic of Microbes with Sandor Katz,” January 10, 2016, Organic Authority, “Bringing Back the Lost Art (and Science) of Fermented Foods,” January 6, 2016. Chronogram, “A Fermentation and Food Fest in the Berkshires,” September 1, 2018. Dublin Review of Books, “Cauldron Bubble,” January 1, 2021, The Guardian, “Drink healthy: ferments to kick off the new year,” January 1, 2021, Independent, “The food books of 2020 to buy: From Scoff to How to Feed a Dictator,” December 19, 2020, Esquire, “The 23 Best Cookbooks (and Cocktail Books) of 2020,” December 17, 2020, KPFA, The Visionary Activist Show, “Fermentation as Metaphor,” December 17, 2020, Oregon Humanities, “Preserving Food, Cheating Death: Why the pandemic keeps us putting up,” December 17, 2020, Grit: Rural American Know-How, “Making Sauerkraut,” December 11, 2020, Gardening Australia, ABC TV “Fermentation Philosophy,” December 11, 2020, “Dan Barber and Sandor Katz discuss Fermentation as Metaphor,” video, December 8, 2020, The Drew Pearlman Show, “Wild Wonderful Fermentation with Sandor Katz,” December 5, 2020, National Post, “‘Fermentation Revivalist’ Sandor Katz on the enduring transformative power of microbes,” December 5, 2020, L.A. Times, “The 11 Best New Food Books to Add to Your Collection,” December 3, 2020, Saveur, “Our 20 Favorite Cookbooks to Gift This Year,” November 30, 2020, Blog Talk Radio, “Sandor Katz – Fermentation as Metaphor,” November 29, 2020, Boston Globe, “The Philosopher of Fermentation,” November 17, 2020, Jane Unchained News, “Fermentation as Metaphor with Sandor Katz & Doreet” live video, November 15, 2020, KCRW Good Food Podcast, “Drawing connections between the microbial community and human culture,” November 6, 2020, Emergence Magazine, “Fermentation as Metaphor,” November 3, 2020, Mold, “Sandor Katz on Interspecies Collaboration and Reclaiming Food Through Fermentation,” October 27, 2020, 3 Quarks Daily, “Fermentation As Metaphor,” October 26, 2020, Resilience, “Fermentation as Metaphor: Excerpt,” October 22, 2020, The London Economic, “Fermentation as Metaphor: Sandor Katz’s new treatise on what is means to transform food via fermentation,” October 21, 2020, Financial Times, “In a pickle: the guru of food fermentation strikes again,” October 20, 2020, Fifth Estate Radio, “Fifth Estate Live with Sandor Katz,” October 20, 2020, Press Republican, “Exciting times for hard cider,” October 19, 2020, The Guardian, “Bubbles, bacteria and me: Sandor Katz on why fermentation isn’t a fad,” October 18, 2020, Now Serving LA, “Sandor Katz in Conversation with David Zilber,” October 18, 2020, Science Focus (BBC), “10 of the best science books coming out this month – October 2020,” October 16, 2020, Adirondack Almanack, “An apple a day … keeps NY’s orchards in business,” October 16, 2020, Yes! [First published in Dublin Review of Books] Fermentation as Metaphor, by Sandor Ellix Katz, Chelsea Green Publishing, 128 pp, $25, ISBN: 978-1645020219 He calls himself a fermentation revivalist. Radio New Zealand, “Fermentation: Sandor Katz,” September 15, 2012. This, and perhaps a scholar search on a popular search engine, will yield some useful information. The Art of Fermentation: New York Times Bestseller - Ebook written by Sandor Ellix Katz. Download for offline reading, highlight, bookmark or take notes while you read The Art of Fermentation: New York Times Bestseller. They’re picturing kimchi or gorgonzola cheese – what they consider to be the extremes of fermentation. I got this idea from Sally Fallon’s Nourishing Traditions. 1/10/2021 - 1/28/2021 Florida Ferment Fest. You may know that I make and sell fermented Sandor Ellix Katz, a fermentation revivalist Michael Pollan calls the “Johnny Appleseed of Fermentation,”is the author of the classics in the field: Wild Fermentationand The Art of Fermentation, and has taught hundreds of fermentation workshops around the world that have helped catalyze a broad revival of the fermentation arts. Read Sandor’s 2006 interview with Backwoods Hipster by clicking here . Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. - https://gumroad.com/katita➡️Página de FB - https://www.facebook.com/yosoypachamamista/➡️Cuenta de Instagram - https://www.instagram.com/yo_soy_fermentista/➡️Blog - https://yosoypachamamista.com/Grabé este video en la cocina de Sandor Katz en Tennessee en abril del 2018. Webcast sponsored by the Irving K. Barber Learning Centre and hosted by the UBC Reads Sustainability. Magazine, “The Radical Power of Your Sourdough Starter,” October 12, 2020, The Guardian (UK), “‘Every page makes you hungry’: 20 chefs pick their favourite starter cookbooks,” October 12, 2020, I-M Magazine, “Musings of two fermentation fetishists,” October 10, 2020, At a Distance podcast, “Sandor Katz on Fermentation as Metaphor,” October 5, 2020, Mount Desert Island, “The art of fermentation: another way to preserve the harvest,” October 5, 2020, Daily Motion, “[Read] The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes,” September 25, 2020, Concord Live, “Harvest Guide: Read ’em and reap,” September 25, 2020, Echo Live, “Successful food company is ‘fermented’ in Cork,” September 21, 2020, Bon Appetit, “Your “Expired” Milk Still Has So Much More to Give,” September 17, 2020, Mid-day.com, “The Cookbook that Challenges Culinary Clones,” September 13, 2020, Chelsea Green Publishing Webinar, “Breaking the Mold: A Conversation w/ Fermentation Fanatics Sandor Katz, Rich Shih, & Jeremy Umansky,” September 9, 2020, Port Townsend Leader, “Turn fresh produce into lacto-fermented pickles,” September 8, 2020, Best Served on Film (video podcast), “The Art of Fermentation with Sandor Katz,” September 2, 2020, Sierra, “Easy Ways to Grow, Preserve, and Share Your Own Food,” September 2, 2020, Basic Brewing Radio (podcast), “Fermenting Vegetables with Sandor Katz,” August 27, 2020, The Guardian (UK), “How to make your own chilli sauce – recipe,” August 15, 2020, Forward, “Broiled trout with pickle butter and other recipes from Seth Rogen’s new movie,” August 5, 2020, Chowhound, “What Is the Difference Between Pickling and Fermenting?,” August 4, 2020, Fermentology mini-seminars, “Vegetable Fermentation,” July 30, 2020, Grub Street (New York Magazine), “Life After Sourdough: What Are We Going to Do Now?” July 22, 2020, New York Times Style Magazine, “What We Eat During a Plague,” July 16, 2020, Mid-day.com (Mumbia, India), “Fer-Meant To Be,” July 1, 2020, American Craft Magazine, “From Passion to Plate: Fermentation,” June 23, 2020, A Million Miles to Home (podcast), “Fermentation with Sandor Katz”, June 15, 2020, Thrillest, “Weekend Project: How to Make Your Own Kombucha,” June 12, 2020, Gama, “Qual é a comida do futuro?” June 7, 2020, New York Magazine, “Everything You Need to Start Fermenting at Home,” May 19, 2020, Cook Concern Blog, “Fermentation from Farm to Table,” May 18, 2020, Environmental Humanities (Journal), “Fermenting Feminism as Methodology and Metaphor: Approaching Transnational Feminist Practices through Microbial Transformation,” May 1, 2020, The Cut, “I Live Alone, So I’ve Been Preserving — As in Pickling — Everything,” May 1, 2020, All Hail Kale, “How To Lose Your Fermenting Virginity,” April 29, 2020, Broadsheet (Australia), “How to Brew Your Own Kombucha at Home,” April 29, 2020, Irish Times, “Baked enough banana bread? Read a 2007 Chicago Reader blog about Sandor’s workshops here . He calls himself a fermentation revivalist. Get This Gear,” April 2, 2019, The Believer, “An Interview with Sandor Ellix Katz,” April 1, 2019, Sunday Times (South Africa), “The trend of preserving memories,” March 21, 2019, Ynet (Israel), “The Jew who Drives America Crazy with Pickles,” March 19, 2019, Lancaster Farming, “Fermented Produce Shines at Maryland Farms,” March 15, 2019, Treehugger.com, “This urban family shops for groceries using a Dutch cargo bike,” March 14, 2019, Gut Health Gurus Podcast, “Sandor Katz on the Art of Fermentation,” March 5, 2019, Pine Tree Watch, “Befriending bacteria: Our bodies and homes are wild ecosystems,” February 28, 2019, The University Daily Kansan, “Fermentation specialist, food writer Sandor Katz to visit KU,” February 26, 2019, Forager, “Wild Fermentation Helpline with Sandor Katz,” February 21, 2019, Illinois Times, “Beets me: Why did it take me so long to get back to fermentation?,” February 21, 2019, Eartheats, Indiana Public Radio, “Confounds Are Life-An Anthropologist Takes a Closer Look At The Microbiome,” January 18, 2018, Fairbanks (AK) Daily News-Miner, “Resolve to cook more at home, you won’t regret it,” January 6, 2019, Saveur, “40 Ways You’ll Love Using Bitter Greens,” January 5, 2019, Cuizine:The Journal of Canadian Food Cultures, “Sandor Katz and the Possibilities of a Queer Fermentive Praxis,” January 4, 2019, BBC World Service, The Forum, “Fermentation: Mystery or Magic?” (44:00), December 27, 2018, BBC World Service, Sounds, “How long have people been fermenting foods?,” (1:15), December 27, 2018, Richard’s Famous Food Podcast, “#4: Christmas Pickles,” December 19, 2018, Daily Beast, “10 Dishes with Chef Kim Alter,” December 17, 2018, Haccola (Japan), “『サンダー・キャッツの発酵教室』ができるまで。出版社「ferment books」のこれから。編集者・ワダヨシさんに聞きました！,” December 17, 2018, The New Yorker, “How to Ferment Blueberries like René Redzepi,” December 3, 2018, WMNF-FM, (Tampa, FL), “Wild Fermentation on the Sustainable Living show” (scroll through archive to date), December 3, 2018, Feed Me Like You Mean It (blog), “Great Books: The Revolution Will Not Be Microwaved,” December 2, 2018, Food and Wine, “Forage Your Way Through Cleveland In One Perfect Day,” November 26, 2018, Hindu Business Line, “Gut reaction,” November 23, 2018, Inner Peace Work (UK blog) “Book Review: Wild Fermentation by Sandor Ellix Katz,” November 22, 2018, Today’s Dietician, “Fermented Foods: Sauerkraut,” November 2018, Daily Beast, “Noma’s René Redzepi Talks Fermentation & the Joys of Rotting Meat,” November 2, 2018, Food for Thought (Ireland), “The Benefits of Fermenting Foods,” October 31, 2018, Austin (TX) Chronicle, “The Fifth Annual Austin Fermentation Fest Is Sunday,” October 20, 2018, Wired, “Cure Kitchen Boredom with NOMA’s Primer on Fermented Foods,” October 19, 2018, Portland (OR) Tribune, “Fermentation Festival froths with ideas for food DIYers,” October 12, 2018, The Wall Street Journal, “‘The Missing Ingredient’ Review: Parsley, Sage and Time,” September 28, 2018, The Armidale Express (Australia), “Climate Matters: Venturing into the world of fermentation,” September 20, 2018, La Repubblica (Italy), “Il gusto del giusto,” September 18, 2018, Good Food (Australia), “Meet Adam James, the wildman of Aussie ferments,” September 17, 2018, Berkshire Fermentation Festival, A Q&A with Sandor Katz, September 16, 2018, The Berkshire Edge, “Fourth annual Fermentation Festival to feature author and fermentation expert Sandor Katz,” September 7, 2018, Society of Ethnobiology, “The Ethnobiology of Pickles, Yogurt, and Beer,” September 5, 2018. Addressing what is possibly the most common question from beginner fermenters, Sandor gives practical advice about the length of your ferment. Praise for Sandor Ellix Katz and his books: “The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”―Deborah Madison, author of Local Flavors (c) Catherine Opie 2015 My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. Sandor Ellix Katz is a self-taught experimentalist who lives in rural Tennessee. Troubleshooting Fermented Vegetables Fermentation authors and educators Kirsten and Christopher Shockey's photo Q & A Sandor Ellix Katz is a fermentation revivalist. Sandor Katz addresses this topic in his newest book. Here’s the recipe to start with,” July 6, 2016, National Public Radio’s “The Salt”, “Fermentation Fervor: Here’s How Chefs Boost Flavor And Health,” June 24, 2016, Heartland Festival (Denmark), “SANDOR KATZ & CAMILLA PLUM – ON SOMETHING ROTTEN (Live at Heartland Festival 2016),” June 20, 2016, Veggie Gardening Tips, “Sandor Katz’s Fermentation Residency Program,” June 14, 2016, Matha’s Vineyard Times (MA), “Fermented food revival hits the Vineyard,” June 8, 2016, Jewish Journal (Los Angeles), “Politics and pastrami,” May 25, 2016, Asheville (NC) Citizen-Times, “King of kraut: Sandor Katz comes to Asheville,” May 18, 2016, Los Angeles Magazine, “All the Food Events in May That You Won’t Want to Miss,” May 2, 2016, Food Tank, “Wild Fermentation: An Interview with Sandor Katz,” April 28, 2016, Los Angeles Magazine, “Sandor Katz, the King of Fermentation, Is Leading a Kraut Mob at Grand Central Market,” April 22, 2016, Time Out Los Angeles, “Grand Central Market is hosting a Pickle Party this May,” April 21, 2016, Asheville Citizen-Times (NC), “Catching the kimchi craze,” April 5, 2016, BBC Food Programme, “Ferment,” March 13, 2016. He called it “Baechu (Cabbage) Kimchi”. Fermenting Vegetables with Sandor Katz YouTube video demonstration of sauerkraut making Help! Sandor Katz’s website: www.WildFermentation.com The Art of Fermentation by Sandor Katz Sauerkraut Sauerkraut means “sour cabbage” in German. Thus, “clean the garden kimchi” was born. Sandor Katz. Sandor Katz, Fermentation Guru, talks about the role of bacteria and fermentation in relation to our health. Sandor Ellix Katz is a fermentation revivalist. Sandor Ellix Katz is a fermentation revivalist. W hen people meet Sandor Katz and learn that he writes about and lectures on fermentation, they often give him “the face”. Another radio interview: Reality Sandwich Radio on KPOO (San Francisco, CA), March 29, 2007, listen by clicking here. So open this book to find yours, and start a little food revolution right in your own kitchen. A native of New York City, a graduate of Brown University, and a retired policy wonk, in 1993, Sandor Katz moved from New York City to Cannon County, Tennessee, where he is part of a vibrant extended community of queer folks (and many other friends and allies). Listen to the Sandor Katz interview below. Fermentation Revivalist and Author My new book is out, a month earlier than expected! Fermenting Vegetables with Sandor Katz YouTube video demonstration of sauerkraut making; Help! Leanne Ogasawara in the Dublin Review of Books:. Fermentation as Metaphor, by Sandor Ellix Katz, Chelsea Green Publishing, 128 pp, $25, ISBN: 978-1645020219 He calls himself a fermentation revivalist. [First published in Dublin Review of Books]. The following is an excerpt from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Katz. El Tiempo (Colombia), “Sandor Ellix Katz, el cazador de los fermentos,” January 3, 2018, Handelsblatt Global, “How Germans are taking back sauerkraut,” December 30, 2017, DanaCed.com (Mexican Food Blog), “El Arte de Fermentar con Sandor Ellix Katz en Villa de Patos,” December 20, 2017, The Economist, “Fermentation makes a comeback,” December 19, 2017, Ensalada Verde Radio (Argentina-en Espańol), “Una vida sana en base a alimentos fermentados,” December 18, 2017, TEDxSaoPaulo, “Wild Fermentation and the Power of Bacteria,” December 14, 2017, Parque Explora (Colombia), “Experimentar y probar: el arte de la fermentación,” December 9, 2017, Irish Times, “Foods that make the flu bugs sneeze: ginger, garlic, broth,” November 14, 2017, BBC Food Programme, “The Art of Fermentation – A Masterclass,” November 5, 2017, Financial Times (UK), “Fermented food may be good for your gut, but does it taste good?,” November 3, 2017, Martha’s Vineyard Times (MA), “Kimchi and Kombucha 101,” November 1, 2017, The Carrot Revolution (blog), “What I’m Reading: Wild Fermentation,” October 26, 2017, Liz’s Healthy Table, “Episode 13: Fermented Foods with Sandor Ellix Katz,” October 18, 2017, In Daily (Australia), “Well-travelled chef brings traditional techniques to ferment festival,” October 18, 2017, Harvard University Science & Cooking Public Lecture Series, “Sandor Katz: The Art of Fermentation,” October 11, 2017, Top Gardening Videos, “Fermented Foods Made Easy with Fermentation Expert Sandor Katz,” October 4, 2017, Austin 360, “The funkiest food festival in Austin returns Oct. 22,” October 2, 2017, Wall Street Journal, “Blessed Are the Cheesemakers,” September 29, 2017, Taos (NM) News, “Sandor Katz’s ‘People’s Republic of Fermentation,'” September 20, 2017, Ambrosia 客道 : The Magazine of The International Culinary Institute, “The fermentation game 細說發酵,” September 2017, Delicious Revolution (podcast), “Sandor Katz on the relevance of food traditions, and migrating from the city to the country,” August 29, 2017, Food52, “The Secret Queer History of Kombucha,” August 23, 2017, Epicurious, “The 78 Best Cookbooks for Mastering Home Cooking (American Edition),” August 17, 2017, San Francisco Chronicle, “Three Oakland artisans stake their claim in the East Bay,” August 10, 2017, Straits Times (Singapore), “Can kimchi and tempeh give you more fizz?,” August 8, 2017, Low Carb Magazine, “Featured Interview: Sandor Katz,” August 2017, The Guardian (UK), “Do kimchi and other fermented foods give you more fizz?” July 26, 2017, Deep Roots Radio (podcast), “Sandor Katz – the ease, great taste and nutritional boost of home-fermented foods,” July 22, 2017, BBC Food Programme, “Sandor Katz and the Art of Fermentation,” July 16, 2017, The Hindu, “Your jar of goodness,” June 24, 2017, Albuquerque Journal, “Festival explores making of beer, wine, kombucha, other products,” June 23, 2017, Santa Fe New Mexican, “Festival on all things fermented growing at a feverish pace in Albuquerque,” June 20, 2017, Post and Courier (SC), “A Mount Pleasant gut doctor, embracing fermentation and social media, wants to change the way we eat,” June 18, 2017, Epicurious, “The 100 Greatest Home Cooks of All Time,” June 12, 2017, Tasting Table, “Breaking the Mold,” June 9, 2017, Repubblica (Italy), “Tutti i benefici (e i segreti) della fermentazione: ecco come farla a casa,” June 7, 2017, Belfast Telegraph, “Belfast in a ferment over ‘King of Kraut,'” June 6, 2017, Granaries of Memory (Slow Food video interview), “Sandor Katz: Food and beverage fermentation,” May 25, 2017, Irish Examiner, “Ballymaloe Litfest: The little fest that could,” May 13, 2017, Food52.com, “What Sandor Katz Wants You to Understand About Fermentation,” April 19, 2017, Tennessee Craft Beer Magazine, “A Wild Session with Sandor Katz,” April 18, 2017, Canyon News, “Fermentation Is Nothing To Fear,” April 13, 2017, The Quotidian Cook, “Special on Fermentation,” April 7, 2017, Jewish Journal, “What sourdough taught me about Passover,” April 6, 2017, New York Times, “The Hippies Have Won (the Plate, at Least),” April 4, 2017, Cooking Light Magazine, “The 30 Faces of the New Healthy,” March 8, 2017, Fermenters Club, “Book Review: The Art of Fermentation,” February 24, 2017, Bon Appetit Foodcast, “Sandor Katz,” February 22, 2017, Food Lover’s Guide to Portland, “Sandor Ellix Katz Powell’s Books Event,” February 15, 2017, Jewish Food Hero, “Interview with Fermentation Expert Sandor Katz,” February 15, 2017, KATU (Portland, OR) AM Northwest, “Wild Fermentation,” February 13, 2017, KBOO (Portland, OR) Healthwatch, “Sandor Ellix Katz and Wild Fermentation an Interview,” February 13, 2017, Irish Times, “Fans of fermentation continue to spread the good word,” February 8, 2017, The Big Chew Podcast, “TBC 010: Sandor Ellix Katz—Living with Bacteria, Tastefully,” February 8, 2017, AL.com, “Sandor Katz brings fermentation workshop to The Gardens,” February 8, 2017, haccola.jp, “[How to Make Sauerkraut] Hacco Culture Pioneer Sandor E. Katz visits Tokyo!” February 5, 2017, Adafruit.com, “Biohacking: Interview with Fermentation God Sandor Katz,” February 5, 2017, Portland Monthly, “Get Funky with Fermentation Folk Hero Sandor Ellix Katz,” February 2, 2017, Forbes, “Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink,” February 1, 2017, Practical Nontoxic Living Podcast, “Probiotics, Fermentation and Gut Health with Sandor Katz,” February 1, 2017, Experience Life, “Culture Club,” January-February 2017, Talking Chefs, “Sandor Ellix Katz – Fermentation as Technique,” January 17, 2017, South China Morning Post Magazine, “Fermentation expert Sandor Katz on why we shouldn’t fear bacteria,” December 29, 2016, Hong Kong Tattler, “Demystifying the Art of Fermentation with Sandor Katz,” December 29, 2016, Gravy (Podcast of the Southern Foodways Alliance), “A Tale of Two Tennessee Krauts,” December 15, 2016, USA Today, “Fermented-food lovers seek flavor and health,” December 11, 2016, The Ultimate Health Podcast, “130: Sandor Katz – Wild Fermentation • Probiotic Supplements vs. Fermented Foods • Ferment At Home,”November 30, 2016, Microbiotica, “BCULINARYLAB SYMPOSIUM: FERMENTATION,”November 23, 2016, Edible Manhattan, “Sandor Katz’s Tips for Starting a Fermentation Habit,”November 22, 2016, Food to Meet You, “Sandor Ellix Katz, the man who fermented everything,”November 22, 2016, Paste, “Wild Culture: Fermenting Change,” November 21, 2016, Shelburne Farms Blog, “We Are the Starter Cultures of Social Change,” November 15, 2016, Wired, “These Cookbooks Add a Dash of Science to Your Holiday Meals,”November 13, 2016, The Learned Pig (blog), “The Art of Fermentation,” November 11, 2016, Conde Nast Traveler, “Exploring Asheville Beyond its Famous Food Scene,” November 11, 2016, New York Times Style Magazine, “Fermentation, a Love Story,” November 10, 2016, Forward Beat (Nashville, TN), “Get Cultured: A Look Inside Tennessee’s Fermentation Revolution,” November 9, 2016, National Public Radio’s “The Salt”,“Discovering The Science Secrets Of Sourdough (You Can Help),” October 28, 2016, Fuhmentaboudit (Heritage Radio Network), “Wild for Wild Fermentation with the King of Kraut, Sandor Katz,” October 24, 2016, Eat Your Words (Heritage Radio Network), “Wild Fermentation with Sandor Katz,” October 23, 2016, The Patrick Timpone Show, “Sandor Katz and fermentation miracles,”October 13, 2016, Just Food, “Fermentation and Food Justice: Q&A with Sandor Katz,”October 12, 2016, Reedsburg (WI) Times-Press, “Katz visits Reedsburg’s Fermentation Fest,” October 5, 2016, Wisconsin Public Radio, “Fermentation Zests Up Flavor And Health, Food Writer Says,” September 29, 2016, Wisconsin Public Radio, “Why And How To Ferment Just About Anything,”September 29, 2016, National Observer (Canada), “Chef Sam Robertson has fun with fermented foods,” September 28, 2016, Glass Half Full (podcast), “AIDS, activism, gut health, micro-organisms & role models: A conversation with Sandor Katz,” September 28, 2016, Mountain Express (NC), “At Organic Growers School, Sandor Katz shares his passion,”  September 27, 2016, Field and Feast, “A Celebration of Fermentation,” September 24th, 2016, Food Politics, “Weekend reading: Sandor Katz’s Wild Fermentation,” September 9, 2016, Boston Globe, “The newest food trend: fermentation,” August 23, 2016, The Gannet (UK), “Adventures In Fermentation,” August 11, 2016, Asheville (NC) Citizen-Times, “Sandor Katz returns for Asheville workshop,” August 11, 2016, Washington Post, “Afraid of fermentation? ) Tribune, “ How to Boost Immunity, Longevity & Health by Eating Fermented Foods, ” 21... 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