8 Books on Fermentation

8 Books on Fermentation
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Whether you’re new to the craft or a fermenting old-timer, there’s always more to learn and be inspired by. Here are my recommended books on fermentation that should help you along your journey. They’re more than just coffee table books, but they won’t disappoint on the photographic indulgence front.

We have a blog post that summarizes some of the benefits of and science behind fermentation if you’re looking for an introduction.

Ferment Your Vegetables by Amanda Feifer

This is a great book for novice fermenters. You will sit in awe at the array of colorful photos, and it has dialed into some simple yet great hits as far as fermentation recipes go. It’s not as overwhelming in content as other books and can help get you comfortable with fermenting.

Fermented Vegetables by Christopher & Kirsten Shockey

It is both informative and inspiring. It gives you a healthy background on the process of fermenting and motivates creativity in your journey of fermenting. The images are strikingly bold and the content is full of flair.

Fermenting Made Simple by Emillie Parrish

With simple & clear recipes and principles, this book is an excellent gateway into fermenting. It’s loaded with helpful tips and ideas for using your homemade fermented foods. It features accessible recipes with common ingredients and is perfect for the home cook.

Ferment by Holly Davis

If you’re looking for an introduction to some more obscure fermented foods, this book will hit the spot. It is a wealth of knowledge for expanding your fermentation capabilities, and it does so with both clarity and enticing imagery.

The Farmhouse Culture Guide to Fermenting by Shane Peterson & Kathryn Lukas

This guide appeals to both beginner and seasoned fermenters. It features a variety of high-quality recipes and some unique insight into the craft. It is well-detailed in its explanation of the fermenting process and the historical context.

The Art of Fermentation by Sandor Ellix Katz

As a New York Times bestseller, this book is quite the endeavor. For those seeking to gain a wealth of knowledge on the scientific, historical, and practical aspects of fermentation, it is expansive. It stands behind the goals of relocalizing food and supporting self-sufficiency, and it provides recipes for all levels of fermenters.

The Noma Guide to Fermentation by René Redzeppi & David Zilber

Geared toward more experienced cooks and fermenters, this book sparks creativity and ingenuity in fermentation. It builds upon classic fermentation knowledge to push the possibilities of fermented foods and beverages. It includes thorough instructions accompanied by photos to guide you through each recipe.

Wild Fermentation by Sandor Ellix Katz

This book both teaches and inspires with its bounty of knowledge and encouraging perspective. For those looking to be excited and motivated by the art of fermentation, it is a must-have. With vibrant pictures and extensive knowledge, it will benefit anyone at any point in their fermentation journey.

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