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105 books
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8 voters
Fermentation Books
Showing 1-50 of 309
The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)
by (shelved 47 times as fermentation)
avg rating 4.44 — 4,774 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 — 6,000 ratings — published 2001
Foundations of Flavor: The Noma Guide to Fermentation (Hardcover)
by (shelved 33 times as fermentation)
avg rating 4.57 — 2,301 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 4.35 — 1,325 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 — 1,689 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 — 567 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 — 105 ratings — published
Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation (Paperback)
by (shelved 9 times as fermentation)
avg rating 4.27 — 724 ratings — published
The Wildcrafting Brewer (ebook)
by (shelved 8 times as fermentation)
avg rating 4.54 — 179 ratings — published
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Hardcover)
by (shelved 7 times as fermentation)
avg rating 4.53 — 211 ratings — published
Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir (Paperback)
by (shelved 7 times as fermentation)
avg rating 4.30 — 122 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 — 285 ratings — published
The Book of Miso (Savory Soy Seasoning)
by (shelved 6 times as fermentation)
avg rating 4.28 — 83 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 3.89 — 84 ratings — published 2017
Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation (Kindle Edition)
by (shelved 6 times as fermentation)
avg rating 4.17 — 216 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 4.10 — 471 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 — 218 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 — 1,229 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 3.86 — 83 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 4.09 — 211 ratings — published
Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating (Paperback)
by (shelved 4 times as fermentation)
avg rating 4.40 — 70 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 4.22 — 108 ratings — published 2015
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 — 85 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 4.35 — 23 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 4.36 — 137 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 — 319 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 — 230 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 4.56 — 141 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 — 14,012 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 — 10,543 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 — 850 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 3.84 — 232 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 — 1,094 ratings — published 2004
Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More (Paperback)
by (shelved 3 times as fermentation)
avg rating 3.95 — 214 ratings — published 1999
The Permaculture Book of Ferment & Human Nutrition (Paperback)
by (shelved 3 times as fermentation)
avg rating 4.32 — 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 4.27 — 22 ratings — published
Super Gut: A Four-Week Plan to Reprogram Your Microbiome, Restore Health, and Lose Weight (Kindle Edition)
by (shelved 2 times as fermentation)
avg rating 3.81 — 2,644 ratings — published 2022
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 — 61 ratings — published
Fermented Foods: The History and Science of a Microbiological Wonder (Hardcover)
by (shelved 2 times as fermentation)
avg rating 4.29 — 21 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 4.41 — 75 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 4.38 — 112 ratings — published
Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France (Hardcover)
by (shelved 2 times as fermentation)
avg rating 4.04 — 371 ratings — published
“I grew up in a farming household where tsukemono pickles were a common topic of kitchen conversation. We would speculate whether the cucumber pickle might be ready or wish we had some of Mom's special long-fermented pickles--all we needed with a bowl of rice for a satisfying meal.”
― 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
“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
