Recommended books to peruse for those who wish to learn the basics or expand their knowledge of the fermentation of foods and fermented foods recipe collection. These books are not vegan specific but are packed full of useful information and inspiration to start you off or continue to progress on your own fermentation journey.
Hardback Book The Noma Guide To Fermentation (Foundations Of Flavor) By Rene Redzepi & David Zilber
440 pages with 750 full-colour photographs & step-by-step recipes. Learn techniques to create your own Noma ferments at home.
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Paperback Book Ferment : Slow Down, Make Food To Last By Mark Diacono
‘The perfect capsule guide to the hows and whys of fermentation. Mark Diacono is an excellent teacher.’ – Diana Henry From Scratch: Ferment is the no-nonsense guide to fermenting at home. From homemade kimchi to kombucha, shrub cocktails, and...
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Paperback Book Fermented Foods : A Practical Guide By Caroline Gilmartin
The age-old practice of food fermentation is enjoying a well-earned renaissance. As knowledge around the importance of our gut microbiota has grown, so too has the evidence that fermented foods can help support a healthy gastrointestinal tract, boost the immune...
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Hardback Book Ferment : A Practical Guide To The Ancient Art Of Making Cultured Foods By Holly Davis
Fermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pickles, kimchi – they are surging in popularity because of their health benefits as well as because...
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Paperback Book Fiery Ferments By Kirsten K & Christopher Shockey
The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles...
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