How a book inspired the birth of Fermentierra

Hommage à un pionnier : Sandor Katz à l’honneur pour les 5 Ans de Fermentierra

Cette année, Fermentierra célèbre un cap important — cinq années de communauté, d’exploration et de cultures vivantes. Et pour marquer cet anniversaire, nous avons l’immense joie d’accueillir Sandor Ellix Katz en personne. Il animera une conférence spéciale et un atelier pratique autour des pâtes fermentées. Sa présence à cet événement autour de la conservation ancestrale est hautement symbolique : accueillir celui qui a inspiré ce projet est un véritable retour aux sources.

Who is Sandor Katz?

Sandor Ellix Katz, né en 1962 à New York, est un auteur, enseignant et militant de l’alimentation reconnu pour son rôle central dans la renaissance mondiale de la fermentation naturelle. Installé dans le Tennessee rural, il se définit comme un « fermentation revivalist ». Son œuvre phare, L’Art de la FermentationHis books have been translated into several languages and have won a James Beard Award. Through his books, workshops and speeches, he has inspired thousands of people to reconnect with ancestral fermenting know-how.

A personal journey: From beer to sauerkraut

My introduction to fermentation came, as many do, through the door of craft beer. Which is paradoxical, because I've never really been a fan of alcohol. Yet it was this beverage, the fruit of a thousand-year-old process, that revealed to me an unsuspected world: that of micro-organisms at work, of natural transformation, of a living balance between sugar, yeast and time. It wasn't intoxication I was after, but the life hidden in each bubble.

Cette curiosité m’a mené plus loin encore, lorsque j’ai croisé un boulanger atypique dans le canton de Fribourg. À mi-chemin entre l’artiste et le savant, il parlait des levures sauvages comme d’une confrérie secrète. Il m’a initié à l’univers du levain avec une passion contagieuse, mais aussi — et je ne l’oublierai jamais — à la choucroute maison, qu’il préparait avec une rigueur presque spirituelle. Ce fut aussi avec lui que j’ai découvert les umeboshis, ces prunes japonaises fermentées, aussi complexes que fascinantes. Chaque rencontre, chaque goût, ajoutait une couche à ma compréhension du vivant et à l’étendue de son patrimoine dans l’histoire humaine.

The book that changed everything: The Art of Fermentation

A few years later, I came across The Art of Fermentation by Sandor Katz. This book marked a turning point. It wasn't just a manual: it was an invitation to rediscover culinary knowledge deeply rooted in our traditions. I was struck by the simplicity and authenticity of the stories of people fermenting in their kitchens around the world. As I read their stories, which were often very similar to my own, my own apprehensions began to fade.

Katz wrote in a kind, unpretentious way that made wild lacto-fermentation accessible, even to a hesitant beginner. This reassuring tone made me want to take action. I prepared my first jar of lacto-fermented vegetables - zucchinis - a modest gesture, but one that had a real impact. It was then that the idea of Fermentierra. With no specific plan, but with the desire to continue exploring and to transmit.

Fermentation as an act of empowerment

Katz's message went far beyond technique. For him, fermenting was not just a way of preserving food, but an act of empowerment, gentle resistance and reconnection - to our food, to our ancestors, and to each other. This vision helped me understand that fermentation could be a lever for change, both personal and collective.

It was in this spirit that Fermentierra was born. From the outset, we have approached fermentation as a process of transformation on several levels: that of ingredients, of course, but also of mentalities, eating habits and sometimes even relationships between individuals. Fermenting is about appropriating ancient knowledge to build something new, something alive, something to share.

Looking to the future: A fermented party

Sandor Katz's presence at our anniversary is not just an honor - it's a real achievement. A way of saluting a pioneer whose boiling jars and discreet revolutions have inspired so many journeys, including our own.

The atmosphere will be simple and lively. Lectures and discussions will nourish curious minds, spontaneous exchanges will take place around the jars, and a small market will showcase local projects that share the same sensibility. You'll be able to move between familiar smells and unexpected discoveries, to the rhythm of conversations and fermentations in progress.

If you've ever sensed a spark in a sip of wild soda, or a particular vibration in a mouthful of kimchi, then you may have come across Katz's influence - subtle, but very much present.

Join us in celebrating this moment - not just five years of Fermentierra, but a whole world of microbes, shared gestures and memories to pass on. Cheers to Fermentierra, and see you soon!

📅 Come and share this moment with us!
➡️ Reserve your place here - June 21, 2025 in Onnens.

FAQs

1. Who is Sandor Ellix Katz?
   Sandor Katz is a fermentation enthusiast, author and educator, known for his influential books on wild fermentation, food activism and the relationship to the gut microbiota.
2. Que fera Sandor Katz lors de l’événement Fermentierra ?
   He'll be hosting a short talk and workshop on fermented pasta, living cultures and other fermented foods for our 5th anniversary celebration.
3. What is a The Art of Fermentation ?
   It's a comprehensive, award-winning book that explores fermentation across cultures and history, and has inspired many people - including Fermentierra's founder - to take up home fermentation.
4. How did Fermentierra come about?
   Inspired by Katz's writings and a personal journey through craft beer and sourdough bread, Fermentierra was born out of a desire to demystify fermentation and create a community around it.
5. How can I take part in the event?
   Details and tickets are available on the Fermentierra box office. Book early - places are limited!