Best Fermentation Books
Are you looking for your next fermentation book? For you, here's a curation of 5 of the best fermentation books of all time. Each book has a summary and key takeaways to help you decide which one to read next.
The Art of Fermentation
Sandor Ellix Katz4.44/5- 2012FermentationCookingHealthRenowned for its comprehensive coverage, this book is a must-have for serious enthusiasts looking to deepen their understanding of fermentation.An in-depth exploration of essential fermentation processes from around the world by Sandor Katz, offering a blend of recipes, insights, and personal experiences.Read summaryWild Fermentation
Sandor Ellix Katz4.38/5- 2003FermentationHealthDIY FoodPerfect for beginners, this book is a practical guide to starting a fermentation practice at home, with easy-to-follow recipes.A groundbreaking book by Sandor Ellix Katz that started the fermentation revolution, with accessible recipes and techniques for making kimchi, miso, sauerkraut, and more.Read summaryFermented Vegetables
Kirsten K. Shockey,Christopher Shockey4.33/5- 2014Vegetable FermentationCookbookDIY FoodIdeal for those looking to specifically learn about fermenting vegetables, with detailed instructions and beautiful illustrations.Authors Kirsten and Christopher Shockey present a straightforward guide to making your own krauts, kimchis, brined pickles, chutneys, relishes, and pastes with a variety of vegetables and herbs.Read summaryFiery Ferments
Kirsten K. Shockey,Christopher Shockey4.40/5- 2017FermentationSpicy FoodsCookingPerfect for those looking to add a kick to their ferments, this book provides innovative recipes and essential techniques for crafting fiery delights.Authored by Kirsten K. Shockey and Christopher Shockey, this book focuses on crafting fermented hot sauces, mustards, and other spicy ferments. It includes a variety of recipes that introduce readers to the vibrant world of spicy fermented condiments.Read summaryWildcrafted Fermentation
Pascal Baudar4.35/5- 2020FermentationForagingSustainable CookingIdeal for those interested in sustainable practices and local foraging, this book offers a unique perspective on fermentation using wild and foraged ingredients.Written by Pascal Baudar, this book explores the art of using foraged and local ingredients for creating ferments. It delves into making plant-based recipes for krauts, kimchis, brews, and cheeses, with a strong emphasis on local flora.Read summary
