Welcome to the Wild Fermentation Portal

Art of Fermentation

Just published: The Art of Fermentation

Fermentation makes foods more nutritious, as well as delicious. Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found throughout human cultures. Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.

Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.

Share

Latest News

  

June 13, 2014

Sandor at the River Cottage Food Fair

At the end of May, Sandor attended the River Cottage Food Fair in the UK. This is a 55-minute video of his presentation.  

  

October 14, 2013

Raw Black-eyed Pea Miso Paste

This miso paste ferment is an experiment using all raw ingredients. 2# 6oz. raw black-eyed peas (soaked and chopped) 2# 8oz. raw barley koji 7.2 oz. salt Lima bean miso starter (blended in water and strained)   First the koji.  … Continue reading

  

October 8, 2013

Adzuki Bean Spritzer

“Rhubarb heaven.” “Fruit punch, with hints of pomegranate.” “An exciting alternative to champagne.” “Very fruity with the perfect sweet/sour balance.” “Pairs well with chocolate.” I served this drink to friends tonight, and that’s what they had to say about it. … Continue reading


This site is maintained by Sandor Ellix Katz, aka Sandorkraut. I have been fermenting since 1993. In order to share the fermentation wisdom I had learned and demystify home fermentation, I wrote a book called Wild Fermentation, published in 2003 by Chelsea Green. Since the book's publication, I have taught hundreds of fermentation workshops across North America and beyond, taking on a role I describe as a "fermentation revivalist." Newsweek called Wild Fermentation "the fermenting bible." Inspired by people I met talking about fermentation, I wrote a book about diverse activist projects to reclaim food, called The Revolution Will Not Be Microwaved (Chelsea Green, 2006). In 2012, with a decade more experience behind me, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, I shared an in-depth exploration of the topic, The Art of Fermentation. All three books are available for sale on this website, but the larger purpose of this website is to connect interested people with the abundant resources for learning about different fermentation practices that exist on the World Wide Web.