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Dosa with an egg. I go live on Instagram @sandorkr

Dosa with an egg. I go live on Instagram @sandorkraut in 30 minutes demonstrating how to make dosas and idlis.

Tomorrow I'll be participating in an online fermen

Tomorrow I'll be participating in an online fermentation education extravaganza organized by @thesauerkrautpeople. It's a full-day line-up of experienced teachers. I'm teaching a half-hour class live on Instagram @sandorkraut on fermenting dosas and idli at 5pm British time/Noon Eastern U.S./11am Central/10am Mountain 9am Pacific. Then I'm participating in a Q&A with an illustrious panel via zoom (pre-registration required) at 7pm British time/2pm Eastern U.S./1pm Central/noon Mountain 11am Pacific. Swipe for full details. Please help spread the word to interested people!

Here's a video that my publisher @chelseagreenbook

Here's a video that my publisher @chelseagreenbooks made to announce Fermentation as Metaphor. More microscopy from the interior and a few quotes. Out in October.

This is the cover of my new book, Fermentation as

This is the cover of my new book, Fermentation as Metaphor, due out from @chelseagreenbooks in October. It seems fitting to be sharing this at a moment of such vast collective social fermentation, because it’s a reflection upon the many varied forms of bubbliness and agitation that can be described as fermentation. It’s also got gorgeous microscopy imagery. It will be available for pre-order soon. Please ask your favorite bookseller to stock Fermentation as Metaphor, even though it defies easy categorization.

This Saturday May 23 at 2pm Eastern U.S. time I'll

This Saturday May 23 at 2pm Eastern U.S. time I'll be talking with @nyrture about 'Natto and Related Alkaline Ferments' at a free online forum Microbes, Koji, Ferments, featuring an amazing line-up of presenters, organized by @culturesgroup. Registration required, details at www.cultures.group. Please help spread the word!

If you're interested in koji, check out this great

If you're interested in koji, check out this great new book by @tmgastronaut and @ourcookquest and published by @chelseagreenbooks. It was my honor to write the foreword. I learned a ton reading it and look forward to trying more of their experimental applications.

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Recent Posts

Sandor UK Tour September 2019
Traditional Norwegian Farmhouse Brewing
Aged Almond Cheese
People’s Republic of Fermentation
Sandor on the BBC

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Flor on Fermentology Mini-Seminar Series
GoatFish on Aged Almond Cheese
Ping on People’s Republic of Fermentation
Ping on People’s Republic of Fermentation
Favero Greenforest on Fermented Hot Pepper Sauce

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spoonful of fresh garbonzo miso

Published June 2, 2012 at 1620 × 1916 in Garbanzo Miso with Red Chile and Hijiki

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