While there are many courses and tutorials online, learning from a book is still one of the best ways to greatly improve your skills. Below I have selected top Fermentation books.
- 1. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (2014)
- 2. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (2016)
- 3. Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More (2018)
- 4. Fermentation Made Easy! Mouthwatering Sauerkraut: Master an Ancient Art of Preservation, Grow Your Own Probiotics, and Supercharge Your Gut Health (2019)
- 5. DIY Fermentation: Over 100 Step-By-Step Home Fermentation Recipes (2015)
- 6. Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen (2012)
- 7. Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (2017)
- 8. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2003)
- 9. The Science of Cooking: A Quick Immersion (2019)
- 10. Home Fermentation: A Starter Guide (2015)
- 11. Fermentation for Beginners: Delicious Fermented Vegetable Recipes for Better Digestion and Health (2017)
- 12. The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature’s Ingredients (2018)
- 13. Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods (2013)
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1. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (2014)
Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables….
The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food…
Everything you need to know about fermentation to start a little revolution in your pantry! Fermentation is one of the hottest kitchen trends of the past two years, and for good reason – fermentation allows us to transform the ordinary to the extraordinary (think: delicious pickles, olives, and ginger beer). But more than that, fermented foods have enhanced nutritional value, aid in digestion, and regulate our immune systems. Fermentation is fun and it results in foods packed full of flavor and health benefits. The Fermentation Cookbook provides 70 easy, step-by-step, and cost-effective recipes for…
4. Fermentation Made Easy! Mouthwatering Sauerkraut: Master an Ancient Art of Preservation, Grow Your Own Probiotics, and Supercharge Your Gut Health (2019)
Take the Guesswork out of Making SauerkrautIf you’re new to making sauerkraut or if your previous fermentation attempts were noxious smelling or had strange things growing on them, this step-by-step guide is for you. Holly Howe, the ‘Julia Child of sauerkraut’ shows you exactly how to ferment your own cabbage to create safe-to-eat, mouthwatering sauerkraut that improves your digestion and adds flavor to any meal.Mouthwatering Sauerkraut offers expert advice on how to make sauerkraut you’ll actually enjoy eating… and will know is safe to eat….
Fermentation has given us some of the food world’s most treasured delights, and with DIY Fermentation, making delicious probiotic foods in your own kitchen has never been easier. Accessible overviews of fundamental fermentation techniques and step-by-step recipes provide the basic skills you will turn to again and again as you experiment with nourishing ferments at home. Work your way through a wide range of do-it-yourself fermentation projects with: Enjoy all the health benefits and delicious flavors of naturally fermented vegetables, fruits, dairy, beverages,…
6. Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen (2012)
Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole.Inside, you’ll find:—All the basics: the process, the tools, and how to get started—A guide to choosing the right ingredients—Sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi—How to ferment dairy into yogurt, kefir, crème fraîche, and butter—How to ferment fruits, from…
7. Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (2017)
The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot…
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. “Fermentation has been an important journey of discovery for me,” writes author Sandor Ellix Katz. “I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and…
“An incisive and well-documented book that provides an entrance into the world of cuisine as seen through the prism of science.” “This book of Professor Mans is an excellent description of some of the science that is important for cooking, told as science, but through the eyes of a chef.” In recent years, new products, new techniques and new cooking styles have entered the market with force. And, at the same time, interest has grown in the relationship between nutrition, health and gastronomy. The sciences—biology, physics and chemistry— are the tools for understanding the entirety….
10. Home Fermentation: A Starter Guide (2015)
Your No-Fuss Beginner’s Guide to Preparing Fermented FoodsGet the most from your meals with probiotic-packed fermented foods like sauerkraut, kimchi, kombucha, and kefir.With Home Fermentation, you’ll prepare these popular ferments in your own kitchen―no fancy equipment or expensive ingredients required.Your practical primer to fermenting foods, Home Fermentation takes you step-by-step through the process of fermenting a wide variety of foods, from vegetables and fruits to dairy, condiments, and beverages.Discover how easy and fun…
11. Fermentation for Beginners: Delicious Fermented Vegetable Recipes for Better Digestion and Health (2017)
Delicious Fermented Vegetable RecipesIf you’re wondering why ferment vegetables, the answer is simple – better health from head to toe. Eating fermented vegetables can help with weight loss, better gut health, easier digestion, and improved mood. One of the most important ingredients in fermented vegetables are probiotics. These probiotics plant beneficial bacteria into your digestive system and keep everything balanced internally. Knowing how to ferment vegetables on your own can open up a new world of possibilities for you and your kitchen.Order the Fermentation for Beginners now!—-TAGS: fermentation for beginners, fermentation…
12. The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature’s Ingredients (2018)
Primitive beers, country wines, herbal meads, natural sodas, and more The art of brewing doesn’t stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks. Now fermentation fans and home brewers can rediscover these “primitive” drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine,…
13. Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods (2013)
Master the age-old art of fermentation from home with Fermentation for Beginners. Fermented foods are a delicious and rich source of nourishment. However, many beginners are skittish about starting the process of fermentation for the first time. With straightforward guides, delicious recipes, and step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, Fermentation for Beginners will be your guide to the…
Best Fermentation Books that Should be on Your Bookshelf
We highly recommend you to buy all paper or e-books in a legal way, for example, on Amazon. But sometimes it might be a need to dig deeper beyond the shiny book cover. Before making a purchase, you can visit resources like Genesis and download some fermentation books mentioned below at your own risk. Once again, we do not host any illegal or copyrighted files, but simply give our visitors a choice and hope they will make a wise decision.
Food, Fermentation, and Micro-organisms
Author(s): Charles W. Bamforth, David J. Cook
ID: 2350677, Publisher: John Wiley & Sons, Year: 2019, Size: 9 Mb, Format: pdf
Microbial sensing in fermentation
Author(s): Brar, Satinder Kaur; Das, Ratul Kumar; Sarma, Saurabh Jyoti
ID: 2351047, Publisher: John Wiley & Sons Ltd, Year: 2019, Size: 4 Mb, Format: pdf
Economic Analysis of Fermentation Processes.
Author(s): Reisman, Harold B.
ID: 2386924, Publisher: CRC Press LLC, Year: 2019, Size: 18 Mb, Format: pdf
Please note that this booklist is not errorless. Some books are absolutely best-sellers according to Los Angeles Times, others are composed by unknown authors. On top of that, you can always find additional tutorials and courses on Coursera, Udemy or edX, for example. Are there any other relevant books you could recommend? Drop a comment if you have any feedback on the list.