If you are anything like me, when just getting started with fermentations – whether sauerkraut, kimchi, old-school pickles, or kombucha – you really want to hear the ‘how to’ from someone who actually knows what they are talking about. This book is a great resource to turn to after you have watched a few YouTube videos and you want to get some real research done.
The author goes over several methods and traditions of fermentation from all around the world. Definitely a great addition to the slow-food foodie’s cookbook shelf.
Considering diving into the world of fermentation? This book, The Art of Fermentation by Sandor Katz, is the bible on the subject.