Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from around the World

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 general instructions and explores the transformative process of fermentation through:

• Detailed descriptions of traditional fermentation techniques
• Celebrations of local customs and ceremonies surrounding specific ferments
• Profiles of farmers, business owners, and experimenters Katz met on his journeys

The book contains over 60 recipes for global ferments, including Misa Ono’s shio-koji, Doubanjiang (China), efo riro spinach stew (Nigeria), whole sour cabbages (Croatia), and chucula hot chocolate (Colombia).

Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation enthusiasts, this book reflects the enduring passion and accumulated wisdom of one of the world’s most respected advocates of fermented foods.