My name is Sandor Ellix Katz, and I am a fermentation revivalist.

I created this site and wrote the book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, published in 2003 by Chelsea Green Publishing Company.

My fermentation fetish grew out of my overlapping interests in cooking, nutrition and gardening. I am also an herbalist and an activist and a writer and a builder and a craftsperson and a bicyclist and many other things: a generalist. I am a native of New York City, a graduate of Brown University and a retired policy wonk. Ten years ago I moved from New York to Short Mountain Sanctuary, a queer intentional community deep in the wooded hills of Tennessee. I have AIDS and consider fermented foods an important part of my healing.