The 4 Best Fermentation Books To Get You Started
The books have different styles. We hope you find this honest review useful in finding the one(s) that will guide you!
In three words: Uninhibited, Accessible, Canadian
If you want to discover fermentation, this book is perfect for you! You will learn how to make lacto-fermented vegetables, but also cheese, kombucha, kefir, mustard, tempeh, mead, and much more.
This book is unique because of its uninhibited and humorous style. “Fermentation Revolution” makes fermentation accessible, easy, and fun.
The wonderful pictures make it a pleasant book to read and reread in order to find your next project.
In addition, the two authors (and cofounder of this website!), David Côté and Sébastien Bureau, are two pillars of the Canadian culinary ecosystem.
The recipes are accessible and range from very easy (sauerkraut) to really challenging (koji).
For whom: Those who need a little help to overcome their fear of inviting bacteria into their kitchen, those who don’t know where to start. This is a wonderful fermentation book for beginners.
A recipe that stands out: Fruits fermented in beeswax.
In three words: Vegetables, Versatility, Discovery
Dedicated to the fermentation of vegetables, this book is a real favourite among us.
The authors include hundreds of recipes based on their personal experiences in working with almost all types of vegetables.
It includes the classic fermented vegetables (cabbage, carrots, beets, cucumbers), but also explores the fermentation of unusual vegetables: okra, cranberries, rhubarb, herbs, and more!
“Fermented Vegetables” also provides many recipes that will make it easy to eat fermented vegetables from morning to night.
The first chapters dissect lacto-fermentation, presenting the main techniques: salting, brining, Korean, and in the form of puree. If you can’t resist a dish of kimchi or fermented carrots, this book is for you!
For whom: Those who like to discover food in a new light, seasoned market gardeners, those who want to master all aspects of lacto-fermentation.
A recipe that stands out: Lacto-fermented herbs, sauerkraut with garlic scapes.
Want to find out more about this book? Read the full review of Fermented Vegetables
“The Noma Guide to Fermentation”
In three words: Professional, Tripping, Experimental
Do you know the Noma restaurant? This restaurant located near Copenhagen has been named the best restaurant in the world by the Restaurant Magazine four times over.
Their secret? In each dish, they include a fermented element. Powered by a fermentation laboratory, Noma explores the world of flavours and micro-organisms, combining biology and gastronomy.
David Zilber, Director of Fermentation at Noma, has written a book that is as in-depth as it is accessible. This book goes further than most fermentation books.
For example, he doesn’t just explain how to ferment kombucha. He teaches the reader to create kombucha with verbena, maple syrup, and even coffee!
“The Noma Guide to Fermentation” also covers koji fermentation, whether for miso or garum, as well as sauces made from meat, fish, and even fermented insects.
Professional cooking techniques are also presented, whether it is fermenting in vacuum-sealed bags, making vinegar with an aerator, or the construction of a temperature-controlled fermentation station.
If you don’t have access to a professional kitchen, simpler options for a home kitchen are also available.
Each recipe is followed by tips on incorporating it into dishes and giving them a whole new dimension.
For whom: Food enthusiasts and food industry professionals, those who want to go further.
A recipe that stands out: Balsamic vinegar made with black garlic and coffee kombucha.
To learn more, check out our review of the Noma Fermentation Guide.
“The Art of Fermentation”
In three words: Cultural, Encyclopedic, Authentic
“The Art of Fermentation” is a fascinating book. The author, Sandor Ellix Katz, is behind the revival of fermentation in the United States.
A great experimenter, he has spent his life popularizing and sharing his passions all over the world.
His book provides an overview of the different fermentation processes by talking about their origins, uses, and how to do it at home.
The recipes are dotted with life stories, meetings, testimonies, and many tips to guide your fermentation. There are lots of tips, advice, and stories.
This book demonstrates how fermentation is linked to the culture and way of life in different civilizations.
For Katz, fermentation is more than a way of cooking: it is a way of life; a way of thinking.
This is a very complete book and offers much more than just recipes.
For whom: Those who are interested in the human side of fermentation and who want to know more about fermentation around the world.
A recipe that stands out: Fermented porridge around the world.
Check out our collection of books to discover even more choices!