Fermentation
The world of fermentation is vast and global. There is no encyclopedia of all things possible in the world of fermentation. There are many regional and family variations, variations as folks move around the world—both forced and unforced moves—and adapt fermentation to new places and ingredients and options.
These are a handful of my favorites selected from my bookshelf. The list is limited to books available in English and books that I’ve found to be available via libraries. If I could only choose one book, I would choose The Art of Fermentation as it broadly touches on so many ferments. The bibliography empowers the reader chase down more information, learn more about traditional ferments, and if you are part of a diaspora, perhaps reconnect via fermented foodways.
Baudar, Pascal. The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature’s Ingredients, 2018.
Looking at the local terroir and the unique creations that we can make. Even in many urban areas there are opportunities to collect plant material to make some truly magical creations.
———. Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir, 2020.
———. Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More, 2022.
Christensen, Emma. Brew Better Beer., 2015.
It is possible to make things so technical, so expensive in terms of equipment and ingredients, and so much hands-on work that one wonders how did folks do it before we had all the technology and access to specialty items. Dale and I often joke with “so it’s impossible” to imply that one’s thinking is the rate limiting factor not whether or not something can be done. This book cuts to the chase and make it all possbile, brew on.
Chun, Lauryn, and Olga Massov. The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi, 2012.
Kimchi, all the kimchi. Kimchi is magical in its own right and shouldn’t be relegated as some sort of knock off of sauerkraut.
Dirar, Hamid A. The Indigenous Fermented Foods of the Sudan: A Study in African Food and Nutrition. S.l.: Great Britain : CAB International, 1993.
I first spotted this book in the bibliography of The Art of Fermentation. This is hands down one of the best fermentation books out there. I first got my hands on it via inter library loan and quickly realized that I needed to spend more time with this book and I was fortunate to score a copy. There are so few books that include traditional African ferments so if you are able to get your hands on this one, I highly recommend it.
Katz, Sandor Ellix.The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, 2013.
This is my favorite book on fermentation, period.
———. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2016.
I do love the photos and the additional material that is included here but I prefer the original edition. Perhaps it is the lovely line drawings and not glossy paper that quietly say “you can do this just as our ancestors have done.”
Kim, Man-jo, Kyou-Tae Lee, and Ŏ-ryŏng Yi. The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea’s National Dish. North Clarendon, Vt.: Periplus : Distributed by Tuttle Pub., 1999.
Really can’t have too many books on kimchi. I love all the kimchi.
Leigh, Meredith. The Ethical Meat Handbook.
Leigh, Meredith. Pure Charcuterie.
Marianski, Stanley, and Adam Mariański. The Art of Making Fermented Sausages, 2015.
I have four books that are focused on meats I like and recommend. This book, Charcuterie, Pure Charcuterie, and The Ethical Meat Handbook.
Mollison, Bill. The Permaculture Book of Ferment and Human Nutrition. Tyalgum, N.S.W.: Tagari Publications, 1993.
I know that there are a lot of feelings about Bill Mollison and permaculture and rightly so however, this book is very interesting and touches on things that I have not seen in print elsewhere. It is unusual in that it covers all sorts of traditional ferments which would be difficult to find out about without extensive travel. It is important to note that many of the recipes are quite rudimentary and experimenting and exploring are likely to ensue.
Needham, Joseph, and Georges Métailie. Science and Civilisation in China. an Ethnobotanical Approach Vol. 6, P. 4, Vol. 6, P. 4,. Cambridge: Cambridge University Press, 2015.
Worth having on the bookshelf if you like going deep. It is a bit of a tome but it has information that can be difficult to come across otherwise.
Polcyn, Brian (schoolcraft College), Solovyev, Yevgenity. Charcuterie - the Craft of Salting, Smoking, and Curing., 2013.
This book along with The Art of Fermented Sausages are my favorites in terms of fermenting meats.
Redzepi, René, and David Zilber. The Noma Guide to Fermentation, 2019.
It’s kinda hard to skip this one as so many of us ran out to buy it. It’s a lovely resource to have on the shelf and the step-by-step and over time photos are helpful.
Shockey, Kirsten. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. North Adams, US: Storey Publishing, 2015.
If you are looking for recipe specifics this book has that and much more.
———. Homebrewed Vinegar: How to Ferment 60 Delicious Varieties : Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vinegar, 2021.
It can be hard to think that we need whole books on vinegar. Even Dale said “An entire book? Nothing but vinegar?” Yep, and this isn’t the only book dedicated to vinegar. Lots of inspiration.
Shockey, Kirsten, and Christopher Shockey. Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments, 2017.
For the hot ferment lovers, this book seriously has some terrific recipes to kick start your hot ferments journey. In Tennessee, hot peppers are one of the crops that really produces so having lots of ideas about how to use them all up in one place is a useful thing.
———. Miso, Tempeh, Natto, & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans, 2019.
Straight forward and not scary. Lots of inspiration.
Shurtleff, William, and Akiko Aoyagi. The Book of Miso: Savory, High-Protein Seasoning, 2018.
This book and the one before are indispensable if you are doing a deep dive into the world of soy.
———. The Book of Tofu: Protein Source of the Future-- Now! Berkeley, CA: Ten Speed Press, 2001.
They also have a website! Soy Info Center
Solomon, Karen. Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond, 2014.
So many pickles. All the pickles.
Steinkraus, Keith H. Handbook of Indigenous Fermented Foods. Boca Raton, Fla.; London: CRC ; Taylor & Francis, 2007.
The book before the book that started it all anew. This book is nothing short of amazing and eye opening. It’s not cheap but inter library loans are a thing and plan to spend some time with this tome