Sandor Katz's Fermentation Journeys Book Launch in Hood River November 29

Very exciting news: Sandor Katz, fermenter extraordinaire, has a new book called Sandor Katz’s Fermentation Journeys, and will be doing a book launch party at the aptly named Ferment Brewing Co. in Hood River on November 29. This will be a nice chance to hear Sandor speak about a topic he is deeply well-versed in—traditions in fermentation—and watch his technique for making a ferment in the modern surroundings of Ferment Brewing Co. It should be a fun and interesting time. The event is free and unticketed.

A Little Background

I first fell in love with the art of fermentation at a 2008 workshop with Andrew Faust at a church in Sunnyside, Queens. I really didn’t know what to expect except that I was curious about food preservation, and a group fermentation project sounded cool. We prepared and fermented a mix of grated vegetables (cabbage, celeriac, turnip, ginger, and carrot, among others). When my little mason jars full of the brined veg were ready, I absolutely loved the taste of the resulting lacto-fermented product—tangy, savory, and a little spicy.

It was then that I heard about Sandor Katz (AKA “Sandorkraut”), as well. One of the earliest things I learned about him had to do with his having AIDS and how he considers fermented foods to be an important part of his healing (and thriving). I bought his book, Wild Fermentation, and made a number of things out if it (ginger beer, water kefir, and sauerkraut, just to name a few). I saw him speak and demonstrate a root vegetable ferment in NYC in November 2015—six years ago almost to the day of the Hood River event—and it was a true thrill to see and hear him in person.

Sandor Katz preparing vegetables to be fermented at a Just Food event, NYC 2015.

He’s a very engaging speaker and filled with knowledge about the art of fermentation. Can you tell I’m a fan? I highly recommend catching him when he comes to our area. (Watch this video about him from the NY Times in the meantime.)

Sandor Katz’s Fermentation Journeys

Image source: Forest Green

His latest book, Sandor Katz’s Fermentation Journeys, is two things: 1) a global exploration of ferments, and 2) a worldwide travelogue (with Sandor’s own photos) that is a “tribute to the power of food to bring people and cultures together.” In the book you get 60 recipes, and looking at the recipe list I am already drawn to the idea of making tepache (made from pineapple), ajvar (a kind of southeastern European pepper sauce), and a Mexican-inspired kimchi (!); the chapter on milk also has me seriously intrigued.

So spend some time in Hood River on Monday, November 29. The event starts at 5pm at Ferment Brewing Co., 403 Portway Avenue. Sandor will conduct a demo of Pao Cai, which is a kind of Chinese vegetable ferment. He’ll talk about his new book and that will be followed by Q&A with him. While you’re there you can enjoy some of the beers and kombucha made by the good folks at Ferment Brewing Co. Plus, it’s pretty gorgeous there.

In the words of Sandor Katz: “Fermentation is truly a global phenomenon. This is a book of inspiration, full of the foods and drinks, processes, people, and places that have inspired me, and that I hope will in turn inspire you in your fermentation adventures.”

See you in Hood River next Monday.

Sandor Katz’s Fermentation Journeys Book Launch Event
Monday, November 29, 2021 | 5pm
Ferment Brewing Co., 403 Portway Avenue, Hood River, Ore.
Chelsea Green (publisher) book link | Sandor Katz website | Ferment Brewing Co.