Sandor Katz is a fermentation revivalist whose books and workshops have helped to catalyze a broad revival of the fermentation arts. He holds a degree in history from Brown University.
Sandor self-published an e-zine, Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation, in 2001. He then expanded it into a book, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, published in 2003, which Newsweek has called “the fermenting bible.” What began as a book tour has become a life of itinerant teaching. Sandor has now taught many hundreds of fermentation workshops across North America, the U.K., Europe, Australia, and Asia.
Sandor’s latest book, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, the most comprehensive guide to do-it-yourself home fermentation ever published, came out in 2012 and was an immediate bestseller.