Sandor Katz, often called the "godfather of fermentation," is a well-known author, teacher, and advocate for the art and science of fermentation. His work has played a significant role in reviving interest in traditional methods of food preservation and transformation. Katz has helped to popularize fermentation, encouraging people to explore its benefits for health, nutrition, and cultural significance.

His books, such as "Wild Fermentation" and "The Art of Fermentation," serve as comprehensive guides to the practice. These books cover a wide range of topics, from the basics of fermentation to advanced techniques, providing detailed instructions, recipes, and scientific insights. Katz's approachable style has made these resources valuable for both beginners and experienced fermenters.