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Eumarrah Hobart |
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For the past two decades, fermentation expert and bestselling author Sandor Katz has travelled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he's gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.
In his latest book, Sandor Katz's Fermentation Journeys, Katz takes readers along with him to revisit these special places, people and foods. It contains over 60 recipes for global ferments.
