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The Art of Fermentation book cover
The Art of Fermentation Root Beer Recipe form the Book
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World - By Sandor Ellix Katz
Product image 1The Art of Fermentation book cover
Product image 2The Art of Fermentation Root Beer Recipe form the Book
Product image 3The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World - By Sandor Ellix Katz

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 most comprehensive guide to home fermentation

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information―how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first―and only―of its kind.


Table of contents

    1. Fermentation as a Coevolutionary Force
    2. Practical Benefits of Fermentation
    3. Basic Concepts and Equipment
    4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders
    5. Fermenting Vegetables (and Some Fruits Too)
    6. Fermenting Sour Tonic Beverages
    7. Fermenting Milk
    8. Fermenting Grains and Starchy Tubers
    9. Fermenting Beers and Other Grain-Based Alcoholic Beverages
    10. Growing Mold Cultures
    11. Fermenting Beans, Seeds, and Nuts
    12. Fermenting Meat, Fish, and Eggs
    13. Considerations for Commercial Enterprises
    14. Non-Food Applications of Fermentation
    15. Epilogue: A Cultural Revivalist Manifesto



    • 2013 The James Beard Foundation Award: Reference & Scholarship
    • 2013 New York Book Show Awards, Reference Category
    • International Association of Culinary Professionals
    • Books For A Better Life Awards
    • 2014 Most Popular Cookbooks of 2014 - Powell's Books


    About the author

    Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Newsweek called Wild Fermentation "the fermenting Bible," and The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.”

    Foreword by Michael Pollan

    “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. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz’s signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest—of the senses—against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live.”


    • Title : The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
    • Format: Hardcover
    • Dimensions: 528 pages, 19.1 x 3.9 x 24.8 cm
    • Published: May 14 2012
    • Published by: Chelsea Green Publishing
    • Language: English
    • ISBN: 978-1-60358-286-5
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