Fermentation Journeys

Recipes, Techniques and Traditions from around the world From James Beard Award winner and New York Times–bestselling author ofThe Art of Fermentation: the recipes, processes, cultural traditions and storiesfrom around the globe that inspire Sandor Katz and his life’s work – acookbook destined to become a modern classic essential for every home chef. ‘His teachings and writings on fermentation have changed lives around theworld.’—BBC For the past two decades, fermentation expert and bestselling author SandorKatz has travelled the world, both teaching and learning about the manyfascinating and delicious techniques for fermenting foods. Wherever he’sgone, he has gleaned valuable insights into the cultures and traditions of localand indigenous peoples. In his latest book, Sandor Katz’s Fermentation Journeys,Katz takes readers along with him to revisit these special places, people andfoods. This cookbook goes far beyond mere general instructions and exploresthe transformative process of fermentation through detailed descriptions oftraditional fermentation techniques, celebrating local customs andceremonies 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 offermentation belongs to everyone, everywhere. Perfect for adventurousfoodies, armchair travellers and fermentation fanatics who have followedKatz’s work through the years – from Wild Fermentation to The Art ofFermentation to Fermentation as Metaphor – this book reflects the enduringpassion and accumulated wisdom of this unique man, who is arguably theworld’s most experienced and respected advocate of all things fermented. About Sandor Ellix KatzSandor Ellix Katz is a fermentation revivalist. A self-taught experimentalistwho lives in rural Tennessee, his explorations in fermentation developed outof his overlapping interests in cooking, nutrition and gardening. He is theauthor of four previous books: Wild Fermentation, The Revolution Will Not BeMicrowaved, The Art of Fermentation and Fermentation as Metaphor. For moreinformation, check out his website.