Welcome to the Wild Fermentation Portal

Sandor Katz's Fermentation Journeys book cover

My latest book, Fermentation Journeys, hot off the presses! Buy it wherever you buy books, or order inscribed, signed copies from my friends at Short Mountain Cultures at https://www.shortmountaincultures.com/shop/p/fermentationjourneys.

 

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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February 2, 2022

A Slice of Bread as a Yogurt Starter?

Venezuelan fermentation enthusiast Neyda Fernández wanted to make yogurt but was having trouble finding a starter. So she decided to experiment with a method she had heard about, using a slice of bread as a starter. Here is her write-up … Continue reading

  

August 31, 2019

Sandor UK Tour September 2019

Sandor is getting ready to travel to the UK for an intensive workshop tour. His schedule will be as follows: Sept 14-15   Hawarden, Flintshire, Wales Good Life Experience Festival Sept 16         London   College of Naturopathic Medicine … Continue reading

  

March 7, 2018

Traditional Norwegian Farmhouse Brewing

Our friend Amund Polden Arnesen, a Norwegian beer-maker,  shared the following information about a traditional farmhouse beer known as Maltøl:   The Norwegian tradition for farmhouse brewing has survived particularly on the west coast and in the middle part of … 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.