Sandor Ellix Katz describes himself as ‘a fermentation revivalist’. His interest in fermentation grew out his interests in cooking, nutrition and gardening. It started with sauerkraut. His first kraut tasted ‘so alive and powerfully nutritious’ that he ‘got hooked’ and he has made sauerkraut ever since, earning the nickname Sandorkraut. His mission is to encourage home fermentation experimentalists and propel more live-culture foods out into our culture.
He is a native of New York City, a graduate of Brown University, and a retired policy wonk. In 1993, he moved from New York City to Cannon County, Tennessee. Since his first book Wild Fermentation was published, he has taught hundreds of people - demystifying fermentation and empowering them to reclaim this important process in their kitchens. He has presented workshops in Mexico, Canada, Costa Rica, Ecuador, England, Scotland, Ireland, Australia, New Zealand, Italy, Belgium, Sweden, Norway, Denmark, Indonesia, and India.
The New York Times calls him 'one of the unlikely rock stars of the American food scene'. His seminal book The Art of Fermentation received the prestigious James Beard award.