--- product_id: 47935012 title: "The Art of Fermentation: New York Times Bestseller (Chelsea Green Publishing Co)" price: "$85.33" currency: USD in_stock: true reviews_count: 13 url: https://www.desertcart.us/products/47935012-the-art-of-fermentation-new-york-times-bestseller-chelsea-green store_origin: US region: United States of America --- # Translated into 10 languages 250,000+ copies sold worldwide Top 5 in Food Science & Industrial Chemistry The Art of Fermentation: New York Times Bestseller (Chelsea Green Publishing Co) **Price:** $85.33 **Availability:** ✅ In Stock ## Summary > 🥒 Unlock the ancient art of fermentation and join the global gut-health revolution! ## Quick Answers - **What is this?** The Art of Fermentation: New York Times Bestseller (Chelsea Green Publishing Co) - **How much does it cost?** $85.33 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/47935012-the-art-of-fermentation-new-york-times-bestseller-chelsea-green) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **For Every Skill Level:** Perfect for novices and experts alike, with clear instructions and beautiful illustrations to inspire your DIY fermentation journey. - • **Cultural & Scientific Fusion:** Blends biological evolution, nutrition, immunity, and economics for a holistic fermentation experience. - • **Global Fermentation Authority:** Authored by Sandor Katz, the fermentation revivalist reshaping gut health and culinary culture. - • **Comprehensive Fermentation Bible:** Covers everything from sauerkraut to kombucha, meads, and mold cultures with detailed, accessible guidance. - • **Bestseller with Massive Social Proof:** Over a quarter million copies sold and acclaimed by The New York Times and The Guardian. ## Overview The Art of Fermentation by Sandor Katz is a New York Times bestseller and definitive guide to fermentation, translated into 10 languages with over 250,000 copies sold. It offers a comprehensive, approachable exploration of fermenting vegetables, beverages, dairy, grains, and more, blending cultural history with practical techniques. Celebrated for transforming home fermentation into a global movement, this book is essential for food lovers, health enthusiasts, and DIY fermenters seeking to elevate their culinary and wellness game. ## Description Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times ‘…The high priest of fermentation theory.’ the Guardian ‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ Dan Saladino, The Food Programme BBC 'The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.' The New York Times International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide New York Times bestseller The Art of Fermentation is the only fermentation guide you’ll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone. With beautiful illustrations and extended references you will find details on making: Fermenting vegetables Sugars into alcohol (meads, wines, and ciders) Sour tonic beverages Milk Grains and starchy tubers Beers (and other grain-based alcoholic beverages) Beans; seeds; nuts Fish; meat; and eggs Growing mold cultures Kimchi, kraut Kombucha, kefir Sandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike! Review: Fantastic read! - Devoured this book and thoroughly enjoyed it! My copy is a little battered and worn now because it’s seen many a mishap. I’ve yet to successfully ferment anything (my sourkraut wasn’t chopped finely enough and bubbles over turning my counter a lovely blue/purple colour!) but it’s so worth the read. I shall continue to persevere and one day I will make all the beautiful fermented foods and beverages! Long live the art of fermentation, long live a healthy gut microbiome! Review: Not at all scientific - A number of reviews say this book is hard going but don’t panic, it is not at all scientific. There isn’t a single chemical formula and no lengthy explanations of what the bacteria and yeasts are doing. Occasionally there are some long words (names of bacteria etc) but most of these are followed with a short explanation and Wikipedia fills the gaps. This is one of those books that are nice to handle and enjoyable to read. It presents a good anthology of ferments from around the world but it is not a recipe book. Quantities are often provided but they are a mix of gallons (probably US gallons), cups (probably 240 ml) and metric. It’s a pity that all measurements aren’t by weight but it doesn’t matter too much because the process is so simple and adaptable. ## Features - New Store Stock ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | 30,236 in Books ( See Top 100 in Books ) 4 in Industrial Chemistry & Manufacturing Technologies 12 in Food Science (Books) 36 in Preserving Food | | Customer Reviews | 4.8 out of 5 stars 3,076 Reviews | ## Images ![The Art of Fermentation: New York Times Bestseller (Chelsea Green Publishing Co) - Image 1](https://m.media-amazon.com/images/I/81ZdzAFGqcL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Fantastic read! *by S***E on 14 February 2025* Devoured this book and thoroughly enjoyed it! My copy is a little battered and worn now because it’s seen many a mishap. I’ve yet to successfully ferment anything (my sourkraut wasn’t chopped finely enough and bubbles over turning my counter a lovely blue/purple colour!) but it’s so worth the read. I shall continue to persevere and one day I will make all the beautiful fermented foods and beverages! Long live the art of fermentation, long live a healthy gut microbiome! ### ⭐⭐⭐⭐⭐ Not at all scientific *by A***R on 16 September 2017* A number of reviews say this book is hard going but don’t panic, it is not at all scientific. There isn’t a single chemical formula and no lengthy explanations of what the bacteria and yeasts are doing. Occasionally there are some long words (names of bacteria etc) but most of these are followed with a short explanation and Wikipedia fills the gaps. This is one of those books that are nice to handle and enjoyable to read. It presents a good anthology of ferments from around the world but it is not a recipe book. Quantities are often provided but they are a mix of gallons (probably US gallons), cups (probably 240 ml) and metric. It’s a pity that all measurements aren’t by weight but it doesn’t matter too much because the process is so simple and adaptable. ### ⭐⭐⭐⭐⭐ A worthy read. *by P***N on 9 January 2015* I bought this book some time ago. I've read it through several times and now mostly use it as a reference book. There are essentially two ways you can read this book; as a (very good) recipe book, or a political/economic monograph. I've looked at it from both angles; As a recipe book it's awesome. It obviously doesn't cover every recipe for a ferment out there, but it does include enough to keep most people happy for a very very long time. As a recipe book I recommend it wholeheartedly. However, were it really shines is in it's message. Woven throughout the pages is a strong anti-establishment vibe. Screw the big food producers. Sod the health and safety laws. Do-it-yourself is what this book is all about. It's that kind of anti-establishment, essentially libertarian thinking that makes this book so very cool. I cannot recommend this book enough. ## Frequently Bought Together - The Art of Fermentation: New York Times Bestseller - The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) - Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.us/products/47935012-the-art-of-fermentation-new-york-times-bestseller-chelsea-green](https://www.desertcart.us/products/47935012-the-art-of-fermentation-new-york-times-bestseller-chelsea-green) --- *Product available on Desertcart United States of America* *Store origin: US* *Last updated: 2026-07-22*