Sandor Katz

Sandor Katz, the self-taught fermentation guru born in 1962, has turned his Tennessee cabin into the epicenter of a global pickling revolution. Dubbed the "fermentation fetishist," he transformed a simple crock of cabbage into a worldwide movement for wild kraut, miso, and live-culture foods. His book, "The Art of Fermentation," is the bible for anyone looking to dive into the ancient art of preserving food with bacteria, and his influence has made him the closest thing to a prophet in the world of live-culture cooking. Katz's obsession with fermentation has not only revived a lost art but also inspired a new generation of food enthusiasts to embrace the funky, tangy, and utterly addictive world of fermented foods.