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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.

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July 31, 2015

Sandorkraut (The Video)

  

June 9, 2015

Gratifying Email

From time to time I receive emails like this that remind me why spreading fermentation fervor is so important: I want to tell you how thankful I am for your fermenting wisdom! A friend loaned me your book, I started … Continue reading

  

February 2, 2015

Cucumber & Nasturtium Kimchee

Both cucumbers and nasturtiums can be found in full production side by side in the garden, and they combine very well for a light tasty kimchee.  Cucumber kimchee is ready to eat immediately and has a very short shelf life.  It’s … 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.