Good EatsNovember 7, 2013
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Sandor Katz is on a mission. The mustachioed Tennessean and self-described “fermentation revivalist” has spread the gospel of sauerkraut and kimchi to kitchens all over the world with a pair of popular books: Wild Fermentation, published in 2003, and last year’s The Art of Fermentation. His books reach beyond simple vegetable ferments to encompass the age-old processes that create wines, beers, ciders, vinegars, pickles, breads, cheeses, and some preserved meats. And not only does Katz keep a catalog of those ferments going at home, but he also hits the road to conduct hands-on workshops for amateurs—and to educate some of the country’s greatest chefs.