Food & dining

Home fermentation: a reading list

Dozens of books about fermentation have come out in just the last couple of years. The following standouts shed light on the phenomenon and how to get it done at home. (Note: The volume edited by Keith Steinkraus is prohibitively expensive but much loved.)

Ferment Your Vegetables
by Amanda Feifer


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Wild Fermentation
by Sandor Katz



The Art of Fermentation
by Sandor Katz


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Real Food Fermentation
by Alex Lewin


Fermented Vegetables
by Kirsten and Christopher
Shockey


Handbook of Indigenous
Fermented Foods

edited by Keith Steinkraus


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I Contain Multitudes: The
Microbes Within Us and
a Grander View of Life

by Ed Yong

Ted Weesner can be reached at tedweesner@gmail.com.
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