These 7 Fermentation Books Will Turn You Into a Flavor Alchemist
It was hard to pick just 7, but these fermentation books are absolute must-reads if you want to master koji, kvass, vinegar, and more — perfect for chefs, bartenders, and home fermenters alike
Unleash the power of fermentation with these expertly curated books. Each provides detailed information in a way that anyone can understand, making them perfect for seasoned professionals, ambitious foodies, or the simply curious. Whether you’re diving into the art and science of this ancient craft or looking to elevate your skills, these resources will inspire and guide you toward mastering flavor alchemy.
1. The Art of Fermentation by Sandor Ellix Katz
This definitive guide explores fermentation across cultures and applications. With in-depth knowledge and an encyclopedic approach, Sandor offers insights into everything from vegetable and dairy ferments to beverages and grains. Perfect for both beginners and advanced practitioners, it’s a cornerstone for understanding the science, culture, and artistry of fermentation.
2. Koji Alchemy by Rich Shih and Jeremy Umansky
Unlock the transformative potential of koji, a mold that’s reshaping culinary landscapes. This book dives deep into creating flavor-rich ferments like miso, amazake, shoyu, and koji-aged foods. With recipes and insights into applications, this is an essential read for pushing boundaries in your fermentation experiments.
3. The Noma Guide to Fermentation by René Redzepi and David Zilber
From the famed Noma fermentation lab, this guide brings cutting-edge techniques to your kitchen or bar. It offers precise instructions on lacto-ferments, kombuchas, misos, and vinegars, all designed to elevate your craft. The authors provide clear explanations of the science, making complex techniques accessible to all.
4. Wild Drinks by Sharon Flynn
This approachable guide focuses on naturally fermented beverages like kefir, kvass, wild sodas, and more. Sharon’s straightforward instructions and flavor-driven approach make it an indispensable resource for home fermenters and professionals alike. Her emphasis on wild fermentation encourages experimentation, giving your drinks a truly personal touch.
5. Slow Drinks by Danny Childs
A refreshing take on seasonal and sustainable drink-making. Danny combines the art of fermentation with mixology, offering recipes for botanical sodas, shrubs, and fermented cocktails. The focus on locality and slow processes makes this book ideal for anyone looking to craft truly unique beverages that celebrate the seasons.
6. Sandor Katz’s Fermentation Journeys by Sandor Ellix Katz
Blending travelogue with fermentation expertise, Sandor shares his exploration of global fermentation traditions. This book is a celebration of cultural diversity, with recipes and stories from his journeys that highlight unique techniques and applications. It’s a must-read for anyone passionate about the intersection of food, culture, and history.
7. Homebrewed Vinegar by Kirsten Shockey
Dive into the art of crafting homemade vinegar with Shockey’s detailed guide. Learn to create flavor-rich vinegars from fruit, wine, and beer, perfect for culinary use, cocktails, and preservation. Her clear instructions and tips make this an excellent resource for beginners and professionals looking to add depth to their repertoire.
Bonus Recommendation:
Beyond the North Wind by Darra Goldstein
While not exclusively about fermentation, this book offers a glimpse into fermentation-driven Russian cuisine. With recipes for little-known ferments like ryazhenka and an exploration of regional traditions, it’s an inspiring addition for those interested in rare, culturally rooted techniques.
With these books, you’ll have the knowledge and inspiration to experiment, innovate, and master the transformative art of fermentation. Which title will you explore first to take your craft to the next level?
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Denis Pashkov
cosmos society