The 4 Best Fermentation Books To Get You Started

This curated list of four fermentation books is designed to help both beginners and experienced enthusiasts explore the art of fermentation. The books cover a wide range of topics, from basic techniques to advanced culinary applications. 'Fermentation Revolution' by Sébastien Bureau and David Côté is perfect for those new to fermentation, offering a humorous and accessible introduction to making lacto-fermented vegetables, kombucha, kefir, and more. 'Fermented Vegetables' by Kirsten K. Shockey and Christopher Shockey is a favorite for its extensive recipes and detailed techniques for fermenting a variety of vegetables. 'The Noma Guide to Fermentation' by René Redzepi and David Zilber provides an in-depth look at professional fermentation techniques used at the renowned Noma restaurant, making it ideal for food enthusiasts and professionals. Lastly, 'The Art of Fermentation' by Sandor Ellix Katz offers a cultural and encyclopedic exploration of fermentation processes from around the world, appealing to those interested in the human side of fermentation. Each book is unique in its approach, ensuring there is something for everyone interested in this ancient culinary practice.