Fermentation: A Natural History

by Sandor Ellix Katz

Fermentation is a magical collaboration between people and bacteria. This book illuminates the natural history of fermentation as a process and concept, covering practices used in cultures around the world with many practical benefits, as well as scientific and mythological understandings, and cutting-edge experimentation.

The Studies in Nature series offers close observations, passionate research, and natural obsessions on a variety of nature-related topics. Featuring illustrations by Stacy Hsu and black and white photography, they offer big ideas in a small, giftable, and collectible package.

Genres: Nonfiction

132 pages, Hardcover

Published August 25, 2026

About the author

My name is Sandor Ellix Katz, and I am a fermentation revivalist.

Reviews

[Andrea Keeler]

As a huge fermentation fan, I was eager to see this title! I'm a bread baker, beer maker, and daily consumer of fermented goods. I'm lucky enough to get to discuss fermentation in some of the college classes I teach!

Unfortunately, this book really only scratches the surface of fermentation biology, chemistry, and general importance. Not only is the information presented in a very choppy way, the inclusion of some topics but not others is confusing. Most of the page space is taken up by lovely drawings of things like a compost pile or a budding yeast cell. Though pretty, the images bring nothing to the book and actual photos or (even better) more written detail would be a better use of space.

Overall, I think this book might work well as a coffee table piece and I think it could get folks talking about the fascinating biology and natural history of fermentation. Sadly though, this book isn't informative or innovative enough to become a staple read of ferm fans.

Thanks to NetGalley for this ARC.

[Jessica]

Thank you Timber Press for providing this book for review consideration via NetGalley! All opinions are my own.

Fermentation by Sandor Ellix Katz is a short volume that delves into the development of fermentation practices throughout its long history in many cultures, the plethora of things that can be fermented which result in differing forms of food and drink, and some of the science that makes fermenting possible. I could see this being a wonderful component of a curated gift if it were paired with a jar of fermented vegetables, kefir, or kombucha. However, as a stand alone book, I struggle to see who might benefit from it most.

For me, the most interesting part of the book were the descriptions of all the different fermenting outputs from around the world. While I was already familiar with many of them, there were plenty I hadn't heard of, and it would be incredibly fun to seek out these local ferments directly from the source during future travels. Unfortunately, as a whole, the book doesn't dive into the level of detail I was hoping for as someone already familiar with fermenting. Conversely, for a complete beginner, I am not sure it adequately scratches the surface deeply enough and gives them the tools to propel them into the next phase of their journey. Don't get me wrong -- I found all the information included of both interest and value. Yet, ideally what this book contains would make a great robust introduction to a book, rather than a standalone book on its own. Or, it would need to pick a path - nerd out on the science to grab the attention of the already fermenting crew or add some fermenting basics in to grab the attention of beginners.

Similarly, the text would have benefited from primarily photographs versus illustrations to better provide new knowledge to any level of reader. They are absolutely beautiful illustrations, yet together with the content, put this title strictly in a "giftable" category rather than appealing to a broad reader base.

After reading this book, I would be interested in checking out the authors other books as it is clear Katz is a knowledgeable and interesting writer. This one, unfortunately, just left me wanting a bit more.

[The Sassy Bookworm]

Book Review: Fermentation: A Natural History by Sandor Ellix Katz

Rating: ★★★☆☆

Fermentation: A Natural History by Sandor Ellix Katz is a compact and approachable introduction to the fascinating relationship between humans and microbes. Katz, known for Wild Fermentation and The Art of Fermentation, looks at fermentation not only as a food-making technique but also as a natural process shaped by bacteria, culture, science, mythology, and experimentation.

The book touches on fermentation traditions from different parts of the world and explains some of the practical benefits behind them. It also explores how people have understood fermentation over time, from older cultural beliefs to modern scientific discoveries. As part of the Studies in Nature series, it presents these ideas in a small, attractive format, with Stacy Hsu’s illustrations and black-and-white photographs adding a lot of charm.

For me, this felt more like a brief introduction than a complete guide. It’s useful for someone who is curious about fermentation and wants an easy starting point, but it doesn’t go especially deep into the subject. I would have liked more detailed instructions and practical information. Still, the book is engaging, and I especially enjoyed the illustrations, which give it a warm, inviting feel.

Overall, I’d recommend it to beginners or anyone looking for a quick overview of fermentations' history and cultural importance. More experienced fermenters may find it a little too limited, but it’s a pleasant little book to dip into.

⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️

[Charissa Wilkinson]

I received this book courtesy of NetGalley for the purpose of a fair and honest review.

Overview: Fermentation has been a way to preserve food for a long time. Wine and strong drink is mentioned all the way back in the first Five Books of Moses. But, is there anything we can learn about the process? Mr. Katz seems to think so. Can we convince us? Let's find out.

Dislikes: Some of the ferments that Mr. Katz showcases are really gross. Hairy tofu? Really?

Likes: It's neat to see how fermentation helps young families deal with dangerous bacteria.

And the Middle English term for yeast is just a fun bit of trivia.

Conclusion: This is a fascinating book. If you are interested in home ferments, then this book is for you. Enjoy the read.

[Cora]

This is such a neat book! It provides a thorough overview of fermentation in its many forms. I've made several types of ferments (water kefir, pickles, sourdough, etc.), so it was fun matching the scientific details to my own experience and learning about the numerous other ways there are to ferment things. I also really enjoyed the fun facts and learning how different cultures incorporate fermentation.
Overall, a super interesting book for anyone looking to learn about fermentation.

A special thank you to the publisher and NetGalley for the ARC. All opinions are my own.

[Kimberley Weaver]

This is a wonderful little book that gives you a good overview of what things can be fermented and what happens in that fermentation process. It was very interesting and accessible. I loved the illustrations! I feel more informed and comfortable to continue on the fermenting road. My only complaint is that there weren’t any recipes. I’ll have to check out the author’s other books for step by step guidance!
*Thanks to Timber Press & NetGalley for the free copy