Fermentation Journeys, a new book by Sandor Katz (James Beard Award winner and New York Times–bestselling author of The Art of Fermentation) takes readers along with him to visit special places, people, and foods around the world.

This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:

• Detailed descriptions of traditional fermentation techniques
• Celebrating local customs and ceremonies that surround particular ferments
• Profiles of the farmers, business owners, and experimenters Katz has met on his journeys

It contains over 60 recipes for global ferments, including:

• Chicha de jora (Ecuador)
• Misa Ono’s Shio-koji, or salt koji (Japan)
• Doubanjiang (China)
• Efo riro spinach stew (Nigeria)
• Whole sour cabbages (Croatia)
• Chucula hot chocolate (Colombia)