Top 5 Food Fermentation Books
I’ve listed the Top 5 Food Fermentation Books for beginners that I like. they will help you get started with fermenting and understanding the process.
This is a big long book divided up into sections that take you through fermentation from sauerkraut, to the use of fermentation in cleaning up chemical spills.
The book is very well written, by a fermentation enthusiast. The key points are backed up by references.
This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage.
With the advice in this book, you can develop your own recipes and techniques that fit your working environment.
The Noma Guide to Fermentation doesn’t just teach you “how” to ferment, it teaches you “why.” And the biggest why is that the ferments in this book will make your food delicious.
This book has been written by the fellas from Noma, former world number 1 restaurant on the planet. Rene made clear early on in this book that fermentation plays a HUGE part in everything they do at the restaurant.
If you just want a book to open and cook the same day this isn’t the book you’re looking for. Overall an amazing read if you’re someone who wants to learn how fermentation works and possibly try it on your own.
- Fermented Vegetables by Christopher Shockey and Kirsten K. Shockey
Wild Fermentation
It is exactly what I was looking for out of my first book on the topic.
It gives you a full explanation of
This book is so full of useful information, including how to prevent
Some of the recipes are great, some just OK, but most importantly they fully explain EVERYTHING and include why you need to do it.
- Wild Fermentation by Sandor Katz
Wild Fermentation
Another cookbook by Sandor which explores the magic of fermentation.
It is set up in a more “recipe” format, so the ingredients needed, the time it will take, and the steps to complete it are laid out clearly.
It has beautiful pictures and new recipes in it. If you love the old version, I believe you will love this one too.
- Traditionally Fermented Foods by Shannon Stonger
Traditionally Fermented Foods
It is a beautiful book full of wisdom from years and years of Shannon’s off-grid fermentation practice and it shows how to incorporate fermenting and fermented foods into a family lifestyle where simplicity and nourishment are of paramount importance.
The book is nicely bound so that it lays flat, which I appreciate when trying to read a recipe while following the instructions.
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