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Fermentation Books
Showing 1-50 of 337
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)
by (shelved 50 times as fermentation)
avg rating 4.43 — 4,974 ratings — published 2012
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Paperback)
by (shelved 47 times as fermentation)
avg rating 4.38 — 6,073 ratings — published 2001
Foundations of Flavor: The Noma Guide to Fermentation (Hardcover)
by (shelved 36 times as fermentation)
avg rating 4.55 — 2,528 ratings — published 2018
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (Kindle Edition)
by (shelved 15 times as fermentation)
avg rating 4.34 — 1,368 ratings — published 2014
The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea (Paperback)
by (shelved 13 times as fermentation)
avg rating 4.51 — 1,740 ratings — published 2016
True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home (Hardcover)
by (shelved 11 times as fermentation)
avg rating 4.14 — 569 ratings — published 2013
Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans (Paperback)
by (shelved 10 times as fermentation)
avg rating 4.38 — 113 ratings — published
Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation (Paperback)
by (shelved 10 times as fermentation)
avg rating 4.26 — 737 ratings — published
The Wildcrafting Brewer (ebook)
by (shelved 9 times as fermentation)
avg rating 4.56 — 196 ratings — published
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Hardcover)
by (shelved 8 times as fermentation)
avg rating 4.54 — 235 ratings — published
Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (Paperback)
by (shelved 8 times as fermentation)
avg rating 4.38 — 305 ratings — published
Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir (Paperback)
by (shelved 6 times as fermentation)
avg rating 4.31 — 139 ratings — published
The Book of Miso (Savory Soy Seasoning)
by (shelved 6 times as fermentation)
avg rating 4.26 — 84 ratings — published 1976
Fermentation on Wheels: Road Stories, Food Ramblings, and 50 Do-It-Yourself Recipes from Sauerkraut, Kombucha, and Yogurt to Miso, Tempeh, and Mead (Hardcover)
by (shelved 6 times as fermentation)
avg rating 3.91 — 88 ratings — published 2017
Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation (Kindle Edition)
by (shelved 6 times as fermentation)
avg rating 4.15 — 223 ratings — published 2011
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Hardcover)
by (shelved 5 times as fermentation)
avg rating 4.16 — 221 ratings — published 2015
Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation (Paperback)
by (shelved 5 times as fermentation)
avg rating 4.07 — 1,240 ratings — published 1999
Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen (Paperback)
by (shelved 5 times as fermentation)
avg rating 4.11 — 480 ratings — published 2012
Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities (Hardcover)
by (shelved 4 times as fermentation)
avg rating 3.81 — 101 ratings — published
![The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha[A Cookbook]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1586916416l/42260995._SY75_.jpg)
The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha[A Cookbook] (Hardcover)
by (shelved 4 times as fermentation)
avg rating 4.37 — 152 ratings — published
Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Kindle Edition)
by (shelved 4 times as fermentation)
avg rating 4.10 — 227 ratings — published
Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating (Paperback)
by (shelved 4 times as fermentation)
avg rating 4.41 — 86 ratings — published
Ferment Your Vegetables: A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut, and More (Hardcover)
by (shelved 4 times as fermentation)
avg rating 4.21 — 109 ratings — published 2015
The Drunken Botanist: The Plants That Create the World's Great Drinks (Hardcover)
by (shelved 4 times as fermentation)
avg rating 4.02 — 10,955 ratings — published 2013
Super Gut: A Four-Week Plan to Reprogram Your Microbiome, Restore Health, and Lose Weight (Kindle Edition)
by (shelved 3 times as fermentation)
avg rating 3.76 — 3,978 ratings — published 2022
Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food (Kindle Edition)
by (shelved 3 times as fermentation)
avg rating 4.64 — 114 ratings — published
Brew Beer Like a Yeti: Traditional Techniques and Recipes for Unconventional Ales, Gruits, and Other Ferments Using Minimal Hops (Kindle Edition)
by (shelved 3 times as fermentation)
avg rating 4.36 — 25 ratings — published
DIY Kombucha: Sparkling Homebrews Made Easy (Homegrown City Life, 5)
by (shelved 3 times as fermentation)
avg rating 3.58 — 33 ratings — published
Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More (Paperback)
by (shelved 3 times as fermentation)
avg rating 4.09 — 67 ratings — published
![Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1390173288l/18490874._SX50_.jpg)
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook] (Hardcover)
by (shelved 3 times as fermentation)
avg rating 4.13 — 326 ratings — published 2014
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses (Kindle Edition)
by (shelved 3 times as fermentation)
avg rating 4.49 — 241 ratings — published 2015
Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year (Hardcover)
by (shelved 3 times as fermentation)
avg rating 4.23 — 236 ratings — published
Fermented Probiotic Drinks at Home: Make Your Own Kombucha, Kefir, Ginger Bug, Jun, Pineapple Tepache, Honey Mead, Beet Kvass, and More (Paperback)
by (shelved 3 times as fermentation)
avg rating 4.08 — 53 ratings — published
The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir (Hardcover)
by (shelved 3 times as fermentation)
avg rating 4.58 — 146 ratings — published 2016
Yeast: The Practical Guide to Beer Fermentation (Brewing Elements)
by (shelved 3 times as fermentation)
avg rating 4.29 — 1,135 ratings — published 2010
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (Paperback)
by (shelved 3 times as fermentation)
avg rating 4.19 — 14,194 ratings — published 1995
The Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food--Without Losing Your Mind or Your Microbes (Paperback)
by (shelved 3 times as fermentation)
avg rating 3.84 — 38 ratings — published 2014
The Compleat Meadmaker : Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations (Paperback)
by (shelved 3 times as fermentation)
avg rating 4.26 — 865 ratings — published 2003
![Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1367256567l/16280120._SX50_.jpg)
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook] (Hardcover)
by (shelved 3 times as fermentation)
avg rating 3.83 — 235 ratings — published 2013
Kombucha Revolution: 75 Recipes for Homemade Brews, Fixers, Elixirs, and Mixers (Hardcover)
by (shelved 3 times as fermentation)
avg rating 3.90 — 288 ratings — published 2014
Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass (Paperback)
by (shelved 3 times as fermentation)
avg rating 4.28 — 1,101 ratings — published 2004
Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More (Paperback)
by (shelved 3 times as fermentation)
avg rating 3.96 — 217 ratings — published 1999
The Permaculture Book of Ferment & Human Nutrition (Paperback)
by (shelved 3 times as fermentation)
avg rating 4.31 — 74 ratings — published 1993
The Noma Guide to Fermentation: Foundations of Flavor (Hardcover)
by (shelved 2 times as fermentation)
avg rating 4.70 — 20 ratings — published
The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More. (Hardcover)
by (shelved 2 times as fermentation)
avg rating 4.26 — 36 ratings — published
Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More (Paperback)
by (shelved 2 times as fermentation)
avg rating 4.58 — 36 ratings — published
Home Cheese Making: Recipes for 75 Delicious Cheeses (Paperback)
by (shelved 2 times as fermentation)
avg rating 4.15 — 2,416 ratings — published 2002
The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food (Hardcover)
by (shelved 2 times as fermentation)
avg rating 4.48 — 72 ratings — published
Fermented Foods: The History and Science of a Microbiological Wonder (Hardcover)
by (shelved 2 times as fermentation)
avg rating 4.27 — 22 ratings — published
Homebrewed Vinegar: How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vinegar (Paperback)
by (shelved 2 times as fermentation)
avg rating 4.38 — 84 ratings — published
“We tasted the Vegetable menu, an exploration through the garden with awe-inspiring presentations of ingredients we so often take for granted. Take, for example, the potato, usually served baked, fried, boiled, steamed. Here they return the potato to its humble beginning, the ground, but in the world of Noma, it arrives in the form of potato soup served in a terracotta pot, topped with a garden of herbs. While potatoes are often a favorite staple of a meal, it was refreshing to be surprised by this dish. It was a hint of what else was to come.
Other dishes are crafted from ingredients that are transformed through experimental cooking techniques; onions that are cooked until they resembled lumps of charcoal, with sweet, almost gooey centers, fermented ants that taste of pickled ginger and lemongrass, or plums, dried and fermented until they could easily be confused with cured meat. ”
― Eat Post Like
Other dishes are crafted from ingredients that are transformed through experimental cooking techniques; onions that are cooked until they resembled lumps of charcoal, with sweet, almost gooey centers, fermented ants that taste of pickled ginger and lemongrass, or plums, dried and fermented until they could easily be confused with cured meat. ”
― Eat Post Like
“The next dish arrived, a small bowl of morels cooked in brown butter served with maitake mushroom broth, complex and unctuous. The morels were harvested the year before, pickled and preserved, and served with a hand-carved appetizer fork. The concentration of flavor brought images of the woods to her mind, from the mossy forest floor to the tree canopy high above. This dish was followed by marigold flowers fried in an incredibly light tempura and then salted, served with an egg yolk dipping sauce. Then walnut "tofu," surrounded by grilled rose petals, topped with a sunflower seed mole, herbs, and tiny flowers, and a caramelized milk tart stuffed with cheese and thinly sliced black truffles, the flavor nutty and savory.
"That's better than sex," Cassie overheard Eamon say from across the table, eyes closed and head back in rapture.”
― Eat Post Like
"That's better than sex," Cassie overheard Eamon say from across the table, eyes closed and head back in rapture.”
― Eat Post Like
