20 Best Books On Fermentation (2023 Update)

A gorgeous and inspiring resource on fermenting for cooks of all skill levels120+ recipes for familiar and lesser-known cultured foods: celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are seeing and revival and are becoming everyday meal mainstays. in this extensive collection, fermentation pioneer holly davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. contains more than 100 photographs, helpful hints, and informational charts offering guidance on incorporating fermented ingredients into the diet. with a striking, luxe textured cover and engaging projects for amateur and experienced fermenters. holly davis is a chef, teacher, and co-founder of iku wholefoods in sydney, australia. her expertise has been refined through 40 years of teaching fermentation techniques around the world. "this brilliant book will take you safely on many culinary adventures." —fergus henderson, chef and founder of st. john restaurantthis cookbook will be the cornerstone of every preserving kitchenwith recipes and tips to use fermented products alongside culturally related mealsincludes recipes such as toasted sesame and miso dressing, crisp white radish kimchi, indian lime pickle, kombucha, sea-salty crisp breads, black bean tempeh, grilled salt-cured fish, and more

"the bible for the d.i.y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."–the new york times *named a "best gift for gardeners" by new york magazine the original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more…! winner of the james beard foundation book award for reference and scholarship, and a new york times bestseller, with more than a quarter million copies sold, the art of fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. sandor katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. while katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information–how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. with two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. sandor katz has introduced what will undoubtedly remain a classic in food literature, and is the first–and only–of its kind.

Fermented foods are a delicious and rich source of nourishment. many of our favorite everyday foods like beer, wine, cheese, bread, and yogurt, or beloved family traditions like sauerkraut, corned beef, and kimchi, are the result of fermentation. besides adding complexity and flavor to many foods, fermentation is also proven to add amazing health benefits–from promoting healthy digestion to allowing our body to fully absorb the necessary nutrients in our food. however, many beginners are skittish about starting the process of fermentation for the first time.fermentation for beginners is a straightforward kitchen companion for anyone step-by-step instructions, fermentation for beginners takes the stress out of at-home fermentation. whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, fermentation for beginners will be your guide to the art of fermentation and the science of probiotic foods. fermentation for beginners will show you how and why to ferment your own foods, with: 60 delicious fermentation recipes, from pickles to yogurt to sourdough bread to wine 13 key ingredients for fermentation 9 top health reasons to eat probiotic foods step-by-step instructions for safe and effective fermentation overview of the science behind fermentation tips on starting your home fermentation laboratory with the right combination of microbes and a little skill, fermentation for beginners will give you all the tools you need to start fermenting your own foods right away.

Fermented foods are a delicious, healthy addition to any diet, including the paleo diet. they're full of nutritious bacteria and probiotics that aid in digestion and boost the immune system. a classic preserving method, the laco-fermentation process yield nutrient-dense live foods packed with vitamins, minerals, enzymes — and flavor! — and is easy enough for complete beginners. this guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 64 different vegetables and herbs. you'll discover how easy it is to make dozens of exciting dishes, including pickled brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. the recipes are creative, delicious, and healthful, and many of them can be made in small batches — even just a single pint.

The majority of books written on making sausages do not tackle the subject of fermented sausages at all. the topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. well, the main reason for writing this book was that the authors did not share this opinion. on the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. highly technical papers were published in food technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. thus was born the idea of bridging the technology gap that existed between meat science and the requirements of the typical hobbyist making products at home. with more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.

"fermentation has been used for thousands of years by people all around the world. it is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere. today fermented foods have become a hot topic among chefs at high-end restaurants and health-conscious consumers alike. every landscape, every ecosystem is unique, yet many common edible plants are widely distributed throughout north america and in other regions of the world. in fact, some non-native plants have become so successful that they are considered invasives, or even "noxious weeds." wouldn't it be better to harvest the seasonal bounty and ferment these plants rather than trying to control them with herbicides? in wildcrafted fermentation, pascal baudar provides all the basic information one needs to make creative ferments at home. from simple wild sauerkrauts and kimchis, to hot sauces, savory pastes, plant-based cheeses, dehydrated spice blends, and much more, baudar includes over 100 easy recipes that will inspire even the most jaded palate. wild-gathering greens, stems, roots, berries, fruits, and seeds, each in their season, is a great way to work with your local environment and reconnect with nature in a deeply rewarding and positive way. the recipes are adaptable for people who purchase seasonal and local produce, or harvest from the garden. knowing the basic methods of fermentation, as well as specific techniques like how to cut and prepare different kinds of plants, provides the confidence to succeed like a pro, the first time and every time. and step-by-step photos of processes and finished dishes will inspire the adventurous home cook to experiment with both wild and cultivated plants. as the author writes, "fermentation is an incredible tool if your quest is to create a cuisine unique to you and your environment.""–

"wild fermentation [has] become a manifesto and how-to manual for a generation of underground food activists."–the new yorker the book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more! sandor ellix katz, winner of a james beard award and new york times bestselling author, whom michael pollan calls the "johnny appleseed of fermentation" returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. this self-described fermentation revivalist is perhaps best known simply as sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. since its original publication, and aided by katz's engaging and fervent workshop presentations, wild fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. in turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. katz's work earned him the craig clairborne lifetime achievement award from the southern foodways alliance, and he has been called "one of the unlikely rock stars of the american food scene" by the new york times. this updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. it features many brand-new recipes, including: strawberry kvass african sorghum beer infinite buckwheat bread and many more! updates on original recipes also reflect the author's ever-deepening knowledge of global food traditions. for katz, his gateway to fermentation was sauerkraut. so open this book to find yours, and start a little food revolution right in your own kitchen! "a solid reference library will take you a long way in the fermentation game. by law (or just about), the first book in it should be the recently revised edition of wild fermentation by sandor katz. it provides know-how, recipes, [and] you-can-do-it spunk."–wired magazine more praise for sandor ellix katz and his books "the art of fermentation is an extraordinary book, and an impressive work of passion and scholarship."–deborah madison, author of local flavors "the fermenting bible." — newsweek "in a country almost clinically obsessed with sterilization katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." — grist

2020 iacp cookbook award finalist 2019 foreword indies winner best-selling fermentation authors kirsten and christopher shockey explore a whole new realm of probiotic superfoods with miso, tempeh, natto & other tasty ferments. this in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. the shockeys expand beyond the basic components of traditionally asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, thai marinated tempeh, and chocolate miso babka. for enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

In this newly revised and updated edition of real food fermentation, discover how to preserve your favorite foods with simple techniques and recipes. learn the process of fermentation from start to finish, and stock your pantry and refrigerator with delicious fermented fruits, vegetables, dairy, and more. you’ll find information about why these recipes work, why they are safe, what to do when things don't go to plan, and how to modify recipes to suit your taste. fermenting is both an art and a science, and alex lewin expertly takes you through every step, including an overview of food preserving and the fermentation process. get to know the health benefits of fermented foods, and learn the best tools, supplies, and ingredients to use. then start making wholesome preserved foods and beverages with step-by-step recipes for sauerkraut, kombucha, kefir, yogurt, preserved lemons, chutney, kimchi, and more, getting the best out of every season’s bounty. the book is filled with beautiful photos and clear instructions to help you build your skills with confidence. it’s no wonder people are fascinated with fermenting—the process is user friendly, and the rewards are huge. inside you’ll find: fermentation basics—the tools, the ingredients, the processes, and how to get started sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi how to ferment dairy into yogurt, kefir, crème fraîche, and butter how to ferment your own beverages, including kombucha, vinegar, and hard apple cider plus recipes for sourdough, natto, and more with this book as your guide, you’ll feel in control of your food and your health. see why so many people are discovering the joys of fermenting!

Shortlisted for the gourmand world cookbook awards – looking to improve your gut health in a fun and flavourful way? this collection of 80+ recipes is a friendly, no-fuss primer on the joys of fermented foods. – in this down-to-earth, no-fuss primer on fermented foods, emillie parrish introduces home cooks to deliciously easy diy cultured foods and the principles of probiotics for health and well-being. – organized into chapters on fermented vegetables; nuts, seeds, and beans; grains; dairy; sourdough; and beverages (plus ideas for adding your ferments to snacks and meals) the book's 80+ recipes emphasize simplicity over specialized ingredients or equipment. the book is entirely vegetarian and includes a number of recipes specifically for gluten-free or vegan diets. from kimchi, pickles, and salsa to ginger bug, yogurt, and spreads, you'll soon have a kitchen full of tasty fermented foods. – with beautiful photography, thorough guidelines on sanitizing, advice on mould (it's not all bad!), and best practices for storing your ferments for the short- and long-term, fermenting made simple will teach you how to make affordable, no-cook and zero-waste pickles, condiments, snacks, and treats. all of your meals will burst with flavour!

New york times bestsellernamed one of the best cookbooks of the year by the chicago tribune, new york times, boston globe, san francisco chronicle, atlanta journal-constitution, houston chronicle, esquire, gq, eater, and morenamed one of the best cookbooks to give as gifts by food & wine, bon appétit, esquire, field & stream, new york magazine’s the strategist, the daily beast, eater, vogue, business insider, gq, epicurious, and more“an indispensable manual for home cooks and pro chefs.” —wiredat noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. fermentation is one of the foundations behind noma’s extraordinary flavor profiles. now rené redzepi, chef and co-owner of noma, and david zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating noma’s extensive pantry of ferments. and they do so with a book conceived specifically to share their knowledge and techniques with home cooks. with more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, the noma guide to fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. and—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. fermentation is already building as the most significant new direction in food (and health). with the noma guide to fermentation, it’s about to be taken to a whole new level.

Harnessing traditions from previous generations to preserve food is not only a passion for shannon stonger, but a way of life. shannon walked away from a career in chemistry to raise her family. shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. with only minimal solar-powered electricity, shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs.in traditionally fermented foods, shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. an alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. you can learn shannon’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. you can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. this book contains over 80 recipes with corresponding photos.

Recipes in this helpful, full color book include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more! welcome to the world of produce preservation. in can it & ferment it, blogger and certified master food preserver stephanie thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. from a first-timer to the advanced preservationist, can it & ferment it shows canners and fermenters alike how they can have the best of both worlds. recipes include:strawberry rhubarb jam – sugar snap pea pickles – dandelion jelly – pickled fennel – fiddlehead fern pickles – spicy spring onion relish – napa cabbage kimchi – and much much more – stephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath–canned or as a healthy, probiotic-rich ferment.

Best-selling authors and acclaimed fermentation teachers christopher shockey and kirsten k. shockey turn their expertise to the world of fermented beverages in the most comprehensive guide to home cidermaking available. with expert advice and clear, step-by-step instructions, the big book of cidermaking equips readers with the skills they need to make the cider they want: sweet, dry, fruity, farmhouse-style, hopped, barrel-aged, or fortified. the shockeys’ years of experience cultivating an orchard and their experiments in producing their own ciders have led them to a master formula for cidermaking success, whether starting with apples fresh from the tree or working with store-bought juice. they explore in-depth the different phases of fermentation and the entire spectrum of complex flavor and style possibilities, with cider recipes ranging from cornelian cherry to ginger, and styles including new england, spanish, and late-season ciders. for those invested in making use of every part of the apple, there’s even a recipe for vinegar made from the skins and cores leftover after pressing. this thorough, thoughtful handbook is an empowering guide for every cidermaker, from the beginner seeking foundational techniques and tips to the intermediate cider crafter who wants to expand their skills.

Learn the surprisingly straightforward process of home distilling with detailed instructions and step-by-step photos. in this book, certified industry expert and knowledgeable home distiller aaron hyde lays out the how and why of all the key processes, starting at the mash and fermentation, through distilling, and ending with additional information on aging and blending spirits. you’ll find: an overview of distilling and the process: the fundamentals of distillation, concise distillation theory, still design, distilled products, and ingredients are all covered. pre-distillation: move on to learn about the fermentation process, making your own wash from sugar or cereal mashing grain. distilling: the main event! a robust section on distilling covers modern distillation techniques, the distillation process, key decisions during distillation, process control, collection, and further distillation runs. post-distillation: work your way through flavor development and control, polishing spirit, the aging process, quality considerations, blending, and packaging considerations. recipes: whether you're interested in making bourbon whiskey, scotch whisky, gin, rum, or vodka, you’ll find an easy-to-follow recipe. with reliable, tested processes throughout, this is the new standard for distilling. by the end of the book, you’ll understand how to distill an array of different spirits and will have created something you will be proud to drink and share.

Fermented foods are cheap and delicious. to boot, theyre incredibly easy to make at home! with 40 recipes for pickles, sauerkraut, kombucha and more, homemade fermentation by mortier pilon is the best place to get started. reclaim the pantry culture and start building culinary self-reliance: this is fermentation like youve never diys before.

Fermented foods are cheap and delicious. to boot, theyre incredibly easy to make at home! with 40 recipes for pickles, sauerkraut, kombucha and more, homemade fermentation by mortier pilon is the best place to get started. reclaim the pantry culture and start building culinary self-reliance: this is fermentation like youve never diys before.

Yeast: the practical guide to beer fermentation is a resource for brewers of all experience levels. the authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

Yeast: the practical guide to beer fermentation is a resource for brewers of all experience levels. the authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

Los angeles times best cookbooks 2020 saveur magazine "favorite cookbook to gift" esquire magazine best cookbooks of 2020 "the book weaves in reflections on art, religion, culture, music, and more, so even if you're not an epicure, there's something for everyone."–men's journal bestselling author sandor katz–an "unlikely rock star of the american food scene" (new york times), with over 500,000 books sold–gets personal about the deeper meanings of fermentation. in 2012, sandor ellix katz published the art of fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a james beard book award winner. since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. in fermentation as metaphor, stemming from his personal obsession with all things fermented, katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. he informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. throughout this truly one-of-a-kind book, katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe–images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope–exalting microbial life from the level of "germs" to that of high art. when you see the raw beauty and complexity of microbial structures, katz says, they will take you "far from absolute boundaries and rigid categories. they force us to reconceptualize. fermentation as metaphor broadens and redefines our relationship with food and fermentation. it's the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "it will reshape how you see the world."–esquire