Sandor Ellix Katz is a fermentation revivalist.
His books Wild Fermentation (2003, 2016) and the Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught around the world and helped to catalyze a broad revival of the fermentation arts.
A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and many other honors.
For more information, check out his website www.wildfermentation.c
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