Fermentation Journeys: Recipes, Techniques and Traditions from Around the World
Fermentation Journeys: Recipes, Techniques and Traditions from Around the World
James Beard Award winner Sandor Katz distils two decades of global travel into over 60 recipes — from Peruvian chicha de jora to Croatian whole sour cabbages — making this the most culturally grounded fermentation cookbook available, and exactly the kind of knowledge Loving Foods exists to share.
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Sandor Katz is the person most responsible for the fermentation revival in the English-speaking world. His previous book, The Art of Fermentation, won a James Beard Award and became a New York Times bestseller. This one goes further.
Fermentation Journeys is built from two decades of travel — Katz visiting farmers, home fermenters, indigenous communities, and food experimenters across multiple continents, learning their techniques firsthand. The result is not a general fermentation manual. It is a record of specific people, specific places, and the specific traditions they have kept alive.
'His teachings and writings on fermentation have changed lives around the world.' — BBC
What makes this book different from other fermentation titles is its depth of cultural context. Each recipe comes with the story behind it: who makes it, why, and what it means to the community it belongs to. Fermentation here is not a wellness trend — it is a living practice with roots in every food culture on earth.
- Over 60 recipes drawn from global fermentation traditions
- Detailed technique breakdowns, not just ingredient lists
- Profiles of the farmers, producers, and experimenters Katz met on his travels
- Cultural and ceremonial context for each ferment
- Suitable for both beginners and experienced fermenters
Recipes include:
- Chicha de jora — traditional Peruvian fermented maize beer
- Misa Ono's Shio-koji (salt koji) — Japan
- Doubanjiang — Chinese fermented broad bean and chilli paste
- Whole sour cabbages — Croatia
- Chucula hot chocolate — Colombia
This is Katz's fourth major fermentation title, following Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation, and Fermentation as Metaphor. Each has built on the last. Fermentation Journeys is the most travel-rooted and culturally expansive of them all.
About the author: Sandor Ellix Katz is a self-taught fermentation experimentalist based in rural Tennessee. His work grew from overlapping interests in cooking, nutrition, and gardening, and has since taken him around the world teaching and learning. He is widely regarded as the most experienced and respected advocate of fermentation practice working today.
About Our Brand Loving Foods
In a food landscape increasingly dominated by highly processed options, Loving Foods specialises in traditional, unpasteurised fermented foods and drinks. Their mission is to reintroduce beneficial bacteria into the diet, providing a natural and time-honoured method for internal nourishment.
What truly distinguishes Loving Foods is their profound dedication to the ancient craft of fermentation. This process not only naturally enhances the flavour profiles of their products but also acts as a natural preservative, negating the need for artificial additives. All products are meticulously crafted in the UK, guaranteeing both quality and optimal freshness, brimming with friendly, helpful bacteria.
Loving Foods' philosophy extends beyond product creation to a deep-seated commitment to combating food waste, a principle inherently linked to the historical practice of fermentation for preserving surplus food. They actively champion initiatives such as 'Look, Smell, Taste, Don't Waste', empowering consumers with knowledge to safely enjoy products past their 'best before' dates, thereby directly tackling household food waste.