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"The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World" by Sandor Ellix Katz

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"The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the world" is the most comprehensive guide to home fermentation ever published.

This reference book was named New York Times bestseller and winner of the 2013 James Beard Foundation Book Award.

In this book, Sandor Katz introduces fermentation concepts and processes in a simple enough way to guide beginners through their first experience, and with sufficient depth to provide a complete and enhanced understanding for experienced practitioners.

Although Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this book is primarily a summary of practical (useful) information.

Readers will find detailed information on the fermentation of:

  • Vegetables
  • Sugars into alcohol (mead, wines, and ciders)
  • Tonic drinks
  • Milk
  • Grains and tubers
  • Beers and other alcoholic beverages made from grains
  • Legumes
  • Seeds and nuts
  • Fish, meat, and eggs

As well as on:

  • How the fermentation processes work
  • Safety settings
  • Techniques for efficient preservation
  • Troubleshooting
  • Growing mould cultures
  • Use of fermentation for agricultural, artistic, and energy production
  • Commercial business considerations

Featuring photos, illustrations, and extensive resources, this book provides essential (vital) wisdom for cooks, homesteaders, farmers, gleaners, foragers, and foodies of all stripes who wish to develop a deep understanding of the oldest form of food preservation.

Sandor Katz has created what will undoubtedly remain a classic of food literature, and the first and only of its kind.


"The Art of Fermentation is much more than a cookbook... Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world."
- Michael Pollan, journalist, essayist and activist


About the Author

Sandor Ellix Katz has fermented everything he could get his hands on since 1993. He has initiated a culinary revolution in the United States and around the world and has been awarded the prestigious James Beard Award (American culinary Oscar).

"Wild Fermentation" is his first book, published in 2003 and translated into 9 languages. Katz's books are today among New York Times bestsellers.



  • Publisher: Chelsea Green Publishing
  • Released: May 14, 2012
  • Pages: 528 pages
  • Size: 19.1 x 3.9 x 24.8 cm, hardcover
  • ISBN: 978-1-60358-286-5

Customer Reviews

Based on 1 review
Beautiful book

I didn't buy this book on this site, because I'm in the U.S., but it is a really wonderful book for anyone who loves fermenting. It's important to know that it is not a conventional recipe book, but it has loose instructions. It pays homage to the art of fermenting throughout history and gives instructions with the knowledge that most fermentation started by accident, and that therefore there is some flexibility. Sometimes I just pick a section and start reading. I really love just reading it. I was intimidated by this book when I'd first started, but after a couple of years playing around with a few different things, I finally bought it, and I have no regrets.

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