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105 books
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8 voters
Fermentation Books
Showing 1-50 of 315
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)
by (shelved 48 times as fermentation)
avg rating 4.43 — 4,840 ratings — published 2012
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Paperback)
by (shelved 44 times as fermentation)
avg rating 4.38 — 6,027 ratings — published 2001
Foundations of Flavor: The Noma Guide to Fermentation (Hardcover)
by (shelved 33 times as fermentation)
avg rating 4.57 — 2,386 ratings — published 2018
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (Kindle Edition)
by (shelved 16 times as fermentation)
avg rating 4.34 — 1,344 ratings — published 2014
The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea (Paperback)
by (shelved 14 times as fermentation)
avg rating 4.50 — 1,709 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 4.39 — 110 ratings — published
Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation (Paperback)
by (shelved 9 times as fermentation)
avg rating 4.27 — 730 ratings — published
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Hardcover)
by (shelved 8 times as fermentation)
avg rating 4.53 — 215 ratings — published
The Wildcrafting Brewer (ebook)
by (shelved 8 times as fermentation)
avg rating 4.55 — 187 ratings — published
Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir (Paperback)
by (shelved 7 times as fermentation)
avg rating 4.31 — 127 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 4.38 — 290 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 4.16 — 218 ratings — published 2011
Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen (Paperback)
by (shelved 6 times as fermentation)
avg rating 4.11 — 478 ratings — published 2012
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 — 219 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 — 1,232 ratings — published 1999
Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities (Hardcover)
by (shelved 4 times as fermentation)
avg rating 3.83 — 86 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 — 219 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 — 78 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
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 3.79 — 3,020 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 — 98 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 4.37 — 142 ratings — published
DIY Kombucha: Sparkling Homebrews Made Easy (Homegrown City Life, 5)
by (shelved 3 times as fermentation)
avg rating 3.58 — 31 ratings — published
Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More (Paperback)
by (shelved 3 times as fermentation)
avg rating 4.11 — 65 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 — 321 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 4.48 — 236 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 — 230 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 4.57 — 145 ratings — published 2016
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (Paperback)
by (shelved 3 times as fermentation)
avg rating 4.19 — 14,085 ratings — published 1995
The Drunken Botanist: The Plants That Create the World's Great Drinks (Hardcover)
by (shelved 3 times as fermentation)
avg rating 4.02 — 10,655 ratings — published 2013
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 3.81 — 37 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 — 857 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 — 236 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 — 1,097 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 4.32 — 25 ratings — published
The Noma Guide to Fermentation: Foundations of Flavor (Hardcover)
by (shelved 2 times as fermentation)
avg rating 5.00 — 8 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 4.50 — 66 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 4.40 — 80 ratings — published
Fermentation (River Cottage Handbook, #18)
by (shelved 2 times as fermentation)
avg rating 4.49 — 43 ratings — published
The Essential Book of Fermentation: Great Taste and Good Health with Probiotic Foods (Paperback)
by (shelved 2 times as fermentation)
avg rating 3.67 — 57 ratings — published 2013
The Book of Tempeh (Paperback)
by (shelved 2 times as fermentation)
avg rating 4.34 — 38 ratings — published 1979
Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from around the World (Hardcover)
by (shelved 2 times as fermentation)
avg rating 4.37 — 116 ratings — published
“What I love about pickling and preserving is the big tent of flavour possibilities. Each batch I make is slightly different from previous ones. All you need is a vegetable, some salt and a little assistance from microorganisms floating in the air. With time, these elements work together to produce something unique and delicious.”
― Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles
― Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles
“I believe that sake and wine are the only drinks in the world that have achieved the level of being forms of art.
Wine is made from grapes. Grapes have a lot of sugar in them to start with.
Although it's a gross simplification, if you crushed the grapes and put them in a barrel they'd naturally ferment and turn into wine.
But that's not the case with sake. In order for fermentation to occur, the starch in the rice has to be converted into sugar.
And that involves a far more complex and difficult process than what's involved in making wine.
In the entire world, no other country has developed such a refined drink out of cereal grains.
What you usually get out of cereal grains is something like beer, which has a low proof...
... or a distilled liquor like whiskey, which has a high one.
I want you to understand what a wonderful and unique thing sake is...
... and to appreciate the amazing skill it takes to create a drink that is practically an art form out of plain rice.”
― Sake
Wine is made from grapes. Grapes have a lot of sugar in them to start with.
Although it's a gross simplification, if you crushed the grapes and put them in a barrel they'd naturally ferment and turn into wine.
But that's not the case with sake. In order for fermentation to occur, the starch in the rice has to be converted into sugar.
And that involves a far more complex and difficult process than what's involved in making wine.
In the entire world, no other country has developed such a refined drink out of cereal grains.
What you usually get out of cereal grains is something like beer, which has a low proof...
... or a distilled liquor like whiskey, which has a high one.
I want you to understand what a wonderful and unique thing sake is...
... and to appreciate the amazing skill it takes to create a drink that is practically an art form out of plain rice.”
― Sake
