Welcome to the Wild Fermentation Portal

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.

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Latest News

  

July 17, 2017

Sandor on the BBC

http://www.bbc.co.uk/programmes/b08xxfz5 Sandor Katz has been enchanted by fermentation, the mysterious process by which microbes transform food and drink, for some two decades. Since making his first crock of sauerkraut, his fascination withfermentation has broadened, deepened, and he now travels the … Continue reading

  

March 5, 2017

Bodai Moto-Zukuri Saké

Bodai Moto-Zukuri Saké In December I visited the Terada Honke Brewery (http://www.teradahonke.co.jp/english.htm) in Chiba Prefecture in Japan, where they make incredibly delicious 100% wild fermented saké using very traditional methods and no pure strain starters. I spent a day observing, … Continue reading

  

January 18, 2017

Masontops videos of Sandor’s workshop

Sandor did a workshop in Autumn 2016 for Kickstarter funders of Masontops (a small enterprise making fermentation tools), which they have edited into a series of short instructional videos addressing different topics and questions. Link to them here: https://www.masontops.com/pages/sandor-katz-workshop  


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.