FOR IMMEDIATE RELEASE [City, State/Country] – [Date, e.g., March 15, 2024] – In a significant endeavor to document and preserve the world’s diverse culinary heritage, renowned fermentation revivalist Sandor Katz embarked on an immersive expedition to China in late 2016. Accompanied by a dedicated team of cultural and linguistic experts, Katz delved into the heart […]

Seoul, South Korea – Once a humble staple deeply rooted in Korean households, kimchi has transcended its traditional origins to become a celebrated global culinary phenomenon. This fermented vegetable dish, a vibrant symphony of spicy, tangy, and umami flavors, has captivated palates across continents, finding its way into Michelin-starred restaurants and home kitchens alike. What […]

OSLO, Norway – In an era dominated by industrial standardization and laboratory-controlled precision, a fascinating resurgence is unfolding in the rugged landscapes of Norway. Here, an ancient brewing tradition, known as Maltøl, is being meticulously rediscovered, documented, and celebrated, largely thanks to the efforts of dedicated enthusiasts and experts like Norwegian beer-maker Amund Polden Arnesen. […]

Deep within the limestone heart of northern Spain, the Cave of El Castillo holds a secret that modern photography and electric lighting have long obscured. For decades, the red ochre disks and charcoal-etched bison of the Upper Paleolithic were viewed as static relics—primitive precursors to the "real" art of the Renaissance. However, a new wave […]

CHIBASAN, JAPAN / GLOBAL FERMENTATION COMMUNITY – In an era increasingly defined by industrial uniformity, a quiet revolution is bubbling up from ancient traditions. Renowned fermentation evangelist Sandor Katz recently unveiled his successful foray into crafting Bodai Moto-Zukuri saké at home, a method rooted in the deepest historical practices of Japanese brewing. His journey began […]

Main Facts: The Superfood Identity of Japan’s Fermented Rice Nectar In the rapidly evolving landscape of functional beverages, few traditional drinks have garnered as much scientific and culinary interest as Amazake. A cornerstone of Japanese culture for over a millennium, Amazake (literally "sweet sake") is a fermented rice drink that defies the modern expectation of […]

Main Facts In an era increasingly defined by industrial food production and a growing disconnect from the origins of our sustenance, one figure stands as a beacon for a return to ancient, yet perpetually relevant, culinary traditions: Sandor Ellix Katz. Hailed as a fermentation revivalist, Katz has spent over two decades delving into the mystical, […]

Main Facts: A Glimpse into Norway’s Brewing Heritage In an era dominated by industrial-scale breweries and standardized craft beer production, a quiet revolution is bubbling up from the ancient traditions of Norwegian farmhouse brewing. Central to this resurgence is the work of individuals like Amund Polden Arnesen, a Norwegian beer-maker whose insights shed light on […]

Main Facts: Defining the Superfood of the East In the landscape of global wellness trends, few beverages possess the historical depth and nutritional density of Amazake. A traditional Japanese fermented rice drink, Amazake—which literally translates to "sweet sake"—is undergoing a significant global renaissance. Despite its name, the most popular variety of this beverage is entirely […]

Chiba, Japan & Global Fermentation Community – In a significant development for enthusiasts of traditional Japanese craftsmanship and fermentation worldwide, renowned fermentation revivalist Sandor Katz has successfully replicated an ancient, wild-fermented sake method, Bodai Moto-Zukuri, in his home kitchen. This pioneering feat follows a transformative visit to the esteemed Terada Honke Brewery in Chiba Prefecture, […]