The author of this book began his journey into the world of fermentation by mastering the secrets of making sauerkraut.
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The book published in 2003 by Sandor Katz prompted thousands of people to turn their kitchens into laboratories to prepare live fermented products for themselves and their loved ones, such as pickled and salted vegetables, cheese, yogurt, sour bread, and much more.
A passionate advocate for the revival of fermentation, Sandor travels the world with engaging practical workshops, meeting like-minded individuals and exploring traditional methods of using wild microorganisms in food processing. For his significant contribution to preserving the culinary heritage of humanity, he was awarded the prize named after the outstanding American restaurant expert Craig Claiborne.
Deciding that it was time to pass on the accumulated knowledge to the next generation of home cooking enthusiasts, he completely revised his first book, adding numerous full-color photographs and completely new recipes—such as strawberry kvass, African sorghum beer, and incomparable buckwheat bread. Most of the recipes included in the first edition were updated based on feedback and recommendations received from readers and friends.
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