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17 books
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11 voters
Fermentation Books
Showing 1-50 of 332
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)
by (shelved 49 times as fermentation)
avg rating 4.43 — 4,907 ratings — published 2012
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Paperback)
by (shelved 45 times as fermentation)
avg rating 4.38 — 6,054 ratings — published 2001
Foundations of Flavor: The Noma Guide to Fermentation (Hardcover)
by (shelved 34 times as fermentation)
avg rating 4.56 — 2,460 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 — 1,356 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 4.50 — 1,727 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 — 568 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 — 112 ratings — published
Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation (Paperback)
by (shelved 10 times as fermentation)
avg rating 4.27 — 734 ratings — published
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Hardcover)
by (shelved 8 times as fermentation)
avg rating 4.53 — 223 ratings — published
The Wildcrafting Brewer (ebook)
by (shelved 8 times as fermentation)
avg rating 4.55 — 194 ratings — published
Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (Paperback)
by (shelved 7 times as fermentation)
avg rating 4.36 — 299 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 — 132 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 3.90 — 86 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 — 221 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 — 1,238 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 — 479 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 3.80 — 100 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 4.11 — 222 ratings — published
Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating (Paperback)
by (shelved 4 times as fermentation)
avg rating 4.42 — 83 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 — 108 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 — 10,833 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 3.77 — 3,611 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 4.67 — 108 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
![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 3 times as fermentation)
avg rating 4.38 — 144 ratings — published
DIY Kombucha: Sparkling Homebrews Made Easy (Homegrown City Life, 5)
by (shelved 3 times as fermentation)
avg rating 3.59 — 32 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 — 323 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 — 233 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 4.06 — 52 ratings — published
The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir (Hardcover)
by (shelved 3 times as fermentation)
avg rating 4.58 — 147 ratings — published 2016
Yeast: The Practical Guide to Beer Fermentation (Brewing Elements)
by (shelved 3 times as fermentation)
avg rating 4.30 — 1,131 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 — 14,137 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 — 859 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
Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass (Paperback)
by (shelved 3 times as fermentation)
avg rating 4.28 — 1,098 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 Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More. (Hardcover)
by (shelved 2 times as fermentation)
avg rating 4.28 — 32 ratings — published
The Noma Guide to Fermentation: Foundations of Flavor (Hardcover)
by (shelved 2 times as fermentation)
avg rating 4.67 — 18 ratings — published
The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food (Hardcover)
by (shelved 2 times as fermentation)
avg rating 4.49 — 70 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 4.37 — 81 ratings — published
Fermentation (River Cottage Handbook, #18)
by (shelved 2 times as fermentation)
avg rating 4.50 — 46 ratings — published
The Essential Book of Fermentation: Great Taste and Good Health with Probiotic Foods (Paperback)
by (shelved 2 times as fermentation)
avg rating 3.68 — 59 ratings — published 2013
The Book of Tempeh (Paperback)
by (shelved 2 times as fermentation)
avg rating 4.33 — 39 ratings — published 1979
“Rice paddies climb the hillsides in wet, verdant staircases, dense woodlands trade space with geometric farmscapes, tiny Shinto shrines sprout like mushrooms in Noto forests. Villages seem to materialize from nowhere- wedged into valleys, perched atop hills, finessed into coastal corners. Pull over, climb out of your car, breathe deep for a taste of the finest air that will ever enter your lungs: green as a high mountain, salty and sweet, with just a whisper of decay in the finish.
Noto gained its reputation as the Kingdom of Fermentation because of this air. For most of its history, Noto was cut off from the rest of Japan, forced into a subsistence model that in many ways endures today. That was possible not only because of the bounty of Noto's fertile environment of trees, grasslands, fresh water, and sea, but because the air is rich with humidity that encourages the growth of healthy bacteria, the building blocks of fermentation.”
― Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
Noto gained its reputation as the Kingdom of Fermentation because of this air. For most of its history, Noto was cut off from the rest of Japan, forced into a subsistence model that in many ways endures today. That was possible not only because of the bounty of Noto's fertile environment of trees, grasslands, fresh water, and sea, but because the air is rich with humidity that encourages the growth of healthy bacteria, the building blocks of fermentation.”
― Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
“The first round of dessert was a glass-like tortellini filled with rose hip fudge, flower petals, and wood sorrel. The inside was sweet, jammy, and tasted of cooked plum. And then the final dish: a small potted purple oxalis plant surrounded by fresh herbs, which gave Cassie a feeling of déjà vu.
"And we've come full circle," said Kelly, picking up the hand-forged garden trowel that came with the plate. She cut the dish in half, revealing a layered cake of rose-scented ice cream in a chocolate pot topped with edible chocolate dirt.”
― Eat Post Like
"And we've come full circle," said Kelly, picking up the hand-forged garden trowel that came with the plate. She cut the dish in half, revealing a layered cake of rose-scented ice cream in a chocolate pot topped with edible chocolate dirt.”
― Eat Post Like
