Chef, author and blogger
Now fermentation is all the rage but I’ve been banging on about it for at least six years. I love a pickle, I like the taste of rotted foods, the sourness. Sandor Ellix Katz is an HIV survivor, he bristles with vim and vigour in part due to his pioneering proselytising about fermentation and its health benefits. He’s revolutionary and counter culture - after my own heart.
Cookbook author and blogger
Another great book dedicated to preserving foods- this time all through lacto fermentation. Wild Fermentation is the brine bible and Katz is a god to fermentation geeks around the world.
Grocer, baker and founder of Green & Black's
The original guide to making every fermented food including sourdough bread, miso, tempeh, kimchi, sauerkraut, beer and yoghurt.
Chef/Owner The Greenhouse Tavern, Noodlecat, Trentina, Tavern Vinegar Co. Cleveland, OH
Teaching the world's home kitchens to preserve and preservation techniques - from buccha to kraut to pickles to root beer.
Ethnobotanist, forager and creator of Eat Weeds
The book that started the fermentation revolution. Nuff said!
Head Chef, The French at The Midland Hotel, Manchester
Great for unlocking the hidden world of fermentation
Food writer and journalist