Sandor Ellix Katz is a proponent of reviving fermentation. His experiments in fermenting sprang out of overlapping interests in cooking, nutrition, and gardening. He is a self-taught experimentalist who lives in rural Tennessee. He's the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013, as well as Fermentation as Metaphor, which will be published in October 2020. Hundreds of fermentation workshops he has led across the world have aided in the resurgence of the fermentation arts. Sandor has been dubbed one of the odd rock stars of the American dining scene by the New York Times.

Sandor Ellix Katz is a proponent of reviving fermentation. His experiments in fermenting sprang out of overlapping interests in cooking, nutrition, and gardening. He is a self-taught experimentalist who lives in rural Tennessee. He's the author of Wild Fermentation and The Art of Fermentation, which was a New Read More chevron_right

Sandor Ellix Katz is a proponent of reviving fermentation. His experiments in fermenting sprang out of overlapping interests in cooking, nutrition, and gardening. He is a self-taught experimentalist who lives in rural Tennessee. He's the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013, as well as Fermentation as Metaphor, which will be published in October 2020. Hundreds of fermentation workshops he has led across the world have aided in the resurgence of the fermentation arts. Sandor has been dubbed one of the odd rock stars of the American dining scene by the New York Times.

Sandor Ellix Katz is a proponent of reviving fermentation. His experiments in fermenting sprang out of overlapping interests in cooking, nutrition, and gardening. He is a self-taught experimentalist who lives in rural Tennessee. He's the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013, as well as Fermentation as Metaphor, which will be published in October 2020. Hundreds of fermentation workshops he has led across the world have aided in the resurgence of the fermentation arts.

Sandor has been dubbed one of the odd rock stars of the American dining scene by the New York Times. Visit his website, www.wildfermentation.com, for additional information.