Recipes, Techniques and Traditions from around

the world

From James Beard Award winner and New York Times–bestselling author of
The Art of Fermentation: the recipes, processes, cultural traditions and stories
from around the globe that inspire Sandor Katz and his life’s work – a
cookbook destined to become a modern classic essential for every home chef.

‘His teachings and writings on fermentation have changed lives around the
world.’—BBC

For the past two decades, fermentation expert and bestselling author Sandor
Katz has travelled 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. 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 mere general instructions and explores
the transformative process of fermentation through detailed descriptions of
traditional fermentation techniques, celebrating local customs and
ceremonies that surround particular ferments and profiles of the farmers,
business owners and experimenters Katz has met on his journeys

It contains over 60 recipes for global ferments, including:

Chicha de jora (Peru)
Misa Ono’s Shio-koji, or salt koji (Japan)
Doubanjiang (China)
Whole sour cabbages (Croatia)
Chucula hot chocolate (Colombia)

Sandor Katz’s Fermentation Journeys reminds us that the magical power of
fermentation belongs to everyone, everywhere. Perfect for adventurous
foodies, armchair travellers and fermentation fanatics who have followed
Katz’s work through the years – from Wild Fermentation to The Art of
Fermentation to Fermentation as Metaphor – this book reflects the enduring
passion and accumulated wisdom of this unique man, who is arguably the
world’s most experienced and respected advocate of all things fermented.

About Sandor Ellix Katz
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist
who lives in rural Tennessee, his explorations in fermentation developed out
of his overlapping interests in cooking, nutrition and gardening. He is the
author of four previous books: Wild Fermentation, The Revolution Will Not Be
Microwaved, The Art of Fermentation and Fermentation as Metaphor. For more
information, check out his website.

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