For the past two decades, James Beard Award winner, fermentation expert, and bestselling author Sandor Ellix Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he's gone, he has gleaned valuable insights into the cultures and traditions of local and Indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz's Fermentation Journeys (Chelsea Green), Katz takes readers along with him to revisit these special places, people, and foods. Katz’s new cookbook reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years —…