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.
This is not an exhaustive list—just 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 in The Art of Fermentation empowers the reader chase down more information, learn more about traditional ferments, and perhaps reconnect via fermented foodways.
Baudar, Pascal. Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir, 2020.
Let’s look left and right and the unique creations that we can make—terrior! Even in many urban areas there are opportunities to collect plant material to make some truly magical creations.
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—this is a beautiful deep dive into kimchi.
Dirar, Hamid A. The Indigenous Fermented Foods of the Sudan: A Study in African Food and Nutrition, 1993.
I first spotted this book in the bibliography of Wild 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 electronic 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 that is fermentation, period. It is a broad exploration of fermentation and not a cookbook laid out in recipe format. Tucked among the pages are many inspirational morsels not found in other books as well as thought provoking concepts and inspiration.
———. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2003.
I do love the photos and the additional material that is included in the 2016 revision, 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.”
Marianski, Stanley, and Adam Mariański. The Art of Making Fermented Sausages, 2015.
Brass tacks on making fermented sausages at home.
Mollison, Bill. The Permaculture Book of Ferment and Human Nutrition, 1993.
Many of the recipes are quite rudimentary but it covers a wide array of traditional ferments to spark further research and experimenting.
Needham, Joseph, and Georges Métailie. Science and Civilisation in China. an Ethnobotanical Approach Vol. 6, P. 4, Vol. 6, P. 4, 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.
Shockey, Kirsten. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes, 2015.
Lots of recipes!
Shurtleff, William, and Akiko Aoyagi. The Book of Miso: Savory, High-Protein Seasoning, 2018.
This book is indispensable if you are doing a deep dive into the world of soy. 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.
Lots of pickles!
Steinkraus, Keith H. Handbook of Indigenous Fermented Foods, 2007.
This book is nothing short of amazing and eye opening. It’s not cheap but interlibrary loans are a thing and plan to spend some time with this tome