Fermentation Guides & How-To’s

Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods – Great starter book on fermentation with detailed recipes for a variety of ferments.

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World – Winner of the James Beard Book Award, comprehensive guide to DIY home fermentation.

Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen – Conversationally written and covers many types of foods: veggies, milk, meat, etc

Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes -Full explanation of fermentation science and history along with troubleshooting and equipment, and the basic procedures followed by a whole bunch of recipes

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation – Great book on ideas and ways to preserve the produce from your garden!

Making Sauerkraut and Pickled Vegetables at Home: Creative recipes for lactic-fermented food to improve your health – Small, digestible booklet focused on the health benefits and remedies of fermenting and recipes.

The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market – First portion of the book is devoted to different techniques and tools needed to start pickling, the second half provides all the recipes.

Mastering Artisan Cheesemaking: The Ultimate Guide for Market and Home Scale Producers – An in-depth resource for cheesemaking.

True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home – homebrew guide for alcoholic and non-alcoholic fermented drinks.

Tartine Bread – A recipe/textbook/coffee table book from the famous Tartine Bakery in SF.

Artisan Vegan Cheese – Recipes on nondairy cheeses through culturing and aging various ingredients.