Sandor Katz returns to HerbMentor Radio in celebration of his new book, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World. This nearly 500-page volume gives practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more. It has a forward by Michael Pollan and is published by Chelsea Green.

Sandor is also the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods and The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movement. Starting with sauerkraut, Sandor has been fermenting foods for years. As an avid cook, gardener, herbalist, and nutritional enthusiast, his interests have led to a life of spreading “culture” wherever he travels. He refers to himself as a "fermentation revivalist."