The Art of Fermentation by Sandor Katz is the definitive guide to home fermentation, covering kimchi, kombucha, miso, sourdough, alcohol, and preserved foods. An award-winning classic exploring fermentation techniques, safety, and food culture for cooks and chefs alike.
Named One of the 25 Most Influential Cookbooks of the Last 100 Years by The New York Times.
The original guide to kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles, relishes, tempeh, koji, miso, sourdough, and much more.
Winner of the James Beard Foundation Book Award for Reference and Scholarship and a New York Times bestseller with over a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to home fermentation ever published. In this essential work, Sandor Katz presents fermentation in a way that is accessible to beginners yet rich and insightful for experienced practitioners.
Blending practical instruction with cultural, biological, and historical context, the book focuses above all on hands-on knowledge: how fermentation works, safety parameters, preservation techniques, troubleshooting, and best practices.
Featuring two-color illustrations and extensive resources, this book is indispensable for cooks, chefs, farmers, foragers, and food lovers seeking a deeper understanding of fermentation as both a culinary technique and a cornerstone of food culture. Covering vegetables, grains, dairy, alcohol, legumes, meats, fish, and more, The Art of Fermentation stands as a definitive classic in food literature.
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